Caracterización de propiedades químicas y fisicoquímicas de chorizos comercializados en la zona centro de México

Abstract

Forty sausages (chorizos) of four types; two traditional (rural markets and local butchers) and two industrial (wholesale large-city markets and supermarkets) were analyzed for determining the quality of the elaboration process and of the commercialization that could affect sausage quality. Chorizos are raw sausage elaborated in most places in Mexico either by small producers or by food industries. The pH, water activity values, moisture, fat, protein, common salt and collagen contents and the fatty acid profile were determined. Additionally, morphological parameters, color and texture were assessed to complete the characterization. As expected, variations in the properties of chorizo depended on the type and origin.