A STUDY OF THE CHEMICAL-COMPONENTS WHICH CHARACTERIZE SPANISH SAUCISSON

A chemical study was carried out on eight brands of saucisson-a dry-cu red Spanish sausage. Chemical composition was determined (moisture, pr otein, fat, ash, hydroxyproline, chloride, phosphorus) together with s ome parameters related to the curing process (pH, water activity, lact obacillus and Micrococcaceae counts). Colour, measured by the formatio n of nitrous pigments, showed some variability, with Chemical Conversi on Indexes between 66 and 79%. The sausages with higher Micrococcaceae content had better colour development. Likewise low levels of these m icroorganisms are linked to higher pH, lower lipolysis (acidity value) and a larger amount of residual nitrate. The parameters related to th e possible effects of the curing process on proteins and lipids were a lso determined. Proteins undergo variable proteolysis depending on bra nd, as can be seen from the non protein N and total free amino acids c ontents. Protein fractions undergo changes in solubility, thereby acce ntuating the differences in sarcoplasmic fraction (18.4-22-7%) and in the denatured protein fraction (30.3-37.1%). Fatty components undergo lipolysis (measured by acidity value) and oxidation (evaluated by the peroxide value, carbonyl compounds index and TBA value), with consider able variations between brands. A lower moisture content was observed in the products having lower values for protein, water activity, prote olysis and unsaturated fatty acids and higher values were present for fat, protein denaturation and indexes of fat oxidation. These trends w ere inverted in sausages with the highest moisture content.