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Meat Sci. 2013 Nov;95(3):562-8. doi: 10.1016/j.meatsci.2013.05.026. Epub 2013 May 25.

Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process.

Author information

1
IPOA Research Group, Agro-Food Technology Department, Universidad Miguel Hernández, Ctra. de Beniel Km 3.2, 03312 Orihuela, Alicante, Spain.

Abstract

There is a growing interest in the revalorization of co-products from the food industry. Co-products from tiger nuts (Cyperus esculentus) milk production are a suitable fibre source. "Chorizo" is the most popular dry-cured meat product in Spain. The aim of this work was to study the effect of the tiger nut fibre addition (0, 5, and 7.5%) on the quality (composition, physicochemical, and sensorial properties) and safety (oxidation and microbial quality) of a Spanish dry-cured sausage, during the 28days of its dry-curing process. Tiger nut fibre (TNF) addition decreased fat and increased moisture content. The addition of TNF significantly increased (p<0.05) the total dietary fibre content of "Chorizo". Lightness (L*), yellowness (b*) and redness index (a*/b*) were significantly (p<0.05) affected by the fibre content. The addition of 5% and 7.5% TNF to chorizo provided rich fibre and a healthier product. Although there were slight changes in the physicochemical properties, its quality (traditional characteristics) and its safety remained.

KEYWORDS:

Colour; Dry-cured sausage; Physicochemical properties; Pork; TBARS; Tiger nut fibre

PMID:
23793111
DOI:
10.1016/j.meatsci.2013.05.026
[Indexed for MEDLINE]

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