RT info:eu-repo/semantics/article
T1 Raw-Cured Spanish Traditional Meat Product “Chistorra de Navarra”: Sensory and Composition Quality Standards
A1 Beriain, María José
A1 Murillo Arbizu, María Teresa
A1 Insausti, Kizkitza
A1 Sarriés, María Victoria
A1 Gómez Bastida, Inmaculada
K1 Raw-cured meat product
K1 Sensory quality
K1 Chemical composition
K1 Fatty acid profile
K1 Chistorra
K1 Biotecnología
K1 Biotechnology
K1 Alimentos
K1 Food
K1 Salud
K1 Health
K1 Biotecnología alimentaria
K1 Food-Biotechnology
K1 Alimentos-Composición
K1 Food-Composition
AB The aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different artisan producers, were assessed during three sessions by expert assessors (n = 15). In the first session, instrumental colour (L*, a*, and b*) and appearance and odour parameters were evaluated in the raw products. In the second session, texture and flavour attributes were determined in cooked products. Finally, in the third session, the best 10 classified chistorras from the first and second sessions were sensorially evaluated and sampled for further analysis: texture (Warner Bratzler and texture profile analysis (TPA)), chemical composition, and fatty acid profile. The chistorras with the highest sensory scores had high shear force values, flavour intensity, and fat/hydroxyproline ratio. The average fatty acid profile obtained for chistorra de Navarra was: 42% saturated fatty acids (SFA), 45% monounsaturated fatty acids (MUFA), and 13% polyunsaturated fatty acids (PUFA), which was similar to the one found in other raw-cured sausages. Considering the sensory evaluation, chistorra was defined as a product with an intense orange colour, and with high resistance value in the initial bite. It was also characterised by a high juiciness and tenderness, aroma, and meat flavour. In mouth, the pork fat, one of the ingredients of chistorra, was balanced without any of the ingredients dominating. Chemically, the chistorra was characterised by a fat content close to 67% (dry matter), low hydroxyproline occurrence (≤0.6), and protein amount ranging 18–38%.
PB MDPI
YR 2020
FD 2020
LK http://hdl.handle.net/10259/10344
UL http://hdl.handle.net/10259/10344
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 28-abr-2025