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Utilización de cultivos iniciadores en la elaboración de chorizo y su influencia en las propiedades sensoriales / Use of starter cultures in dry-fermented sausage (chorizo) and their influence on the sensory properties

Departamento de Biotecnología y Ciencia de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos. España

E.M. Santos

Departamento de Biotecnología y Ciencia de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos. España

I. Jaime

Departamento de Biotecnología y Ciencia de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos. España

J. Rovira

Departamento de Biotecnología y Ciencia de los Alimentos. Universidad de Burgos. Plaza Misael Bañuelos s/n. 09001 Burgos. España

The influence of different starter cultures on the sensory properties of chorizo, especially on texture, was studied. This work focused on the differences observed between the use of the commercial lactic acid bacteria Lactobacillus sake (Lc) and Pediococcus sp (Pc), as well as on the differences between these commercial strains and another Lactobacillus sake (A216) isolated from traditional chorizo. Three batches of chorizo were processed, each batch made up of four different types that contained or lacked one of the three starter cultures. Concerning capacity of acidification, the results indicated that there were no differences between the use of Lactobacillics sake or Pediococcus sp when 0.1% glucose is used. Furthermore, there were no differences in the sensory properties of the final product. Sausage processed with noncommercial Lactobacillus sake (A216) had a more intense flavour and was preferred by consumers because of its texture and overall characteristics. The use of starter culture had a favourable influence on sausage processing, reducing its manu facture time and improving some sensory properties of the final product.

Key Words: starters • chorizo • sensory analysis

Food Science and Technology International, Vol. 3, No. 1, 31-42 (1997)
DOI: 10.1177/108201329700300104


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