Meat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain.
Meat Quality Area, Center for Scientific and Technological Research of Extremadura (CICYTEX-La Orden). Junta de Extremadura, Guadajira, Badajoz, Spain.
Food Chem. 2021 Aug 30;354:129490. doi: 10.1016/j.foodchem.2021.129490. Epub 2021 Mar 5.
Physico-chemical and sensory analysis of Iberian chorizo manufactured from three commercial categories raw material compiled in the current Spanish Iberian Quality standard (Black, Red; 100% Iberian and 50% Iberian × Duroc pigs, respectively, under Montanera, and White; 50% Iberian × Duroc pigs commercially fed) and packed under vacuum and modified atmosphere (MAP) were carried out, in order to address the influence of the genotype and animal production system and packaging on quality parameters, as well as the stability of these throughout long-term storage. Montanera categories showed higher values of γ-tocopherol, mono- and poly-unsaturated fatty acids, greater scores of flavour and taste and higher lipid oxidation during the whole storage. MAP preserved better colour, especially redness and lipid oxidative status. Iberian chorizo could attain a differentiated quality because of physico-chemical and sensorial characteristics derived from the Montanera that would be adequate preserved in both vacuum and MAP throughout long-term storage.
对三种商业类别原料制成的伊比利亚香肠进行了物理化学和感官分析，这些原料均符合现行西班牙伊比利亚质量标准（黑、红、100%伊比利亚和 50%伊比利亚×杜洛克猪，分别在Montanera 下和白、50%伊比利亚×杜洛克猪商业饲养），并采用真空和改良气氛（MAP）包装，以研究基因型和动物生产系统以及包装对质量参数的影响，以及这些参数在长期储存过程中的稳定性。Montanera 类别表现出更高的γ-生育酚、单不饱和和多不饱和脂肪酸含量、更高的风味和口感评分，以及整个储存过程中更高的脂质氧化程度。MAP 更好地保持了颜色，特别是红色和脂质氧化状态。由于 Montanera 带来的物理化学和感官特性，伊比利亚香肠可以达到差异化的质量，并且在长期储存过程中无论是在真空还是 MAP 中都可以得到很好的保存。
