Relationship between biochemical and sensory quality characteristics of different commercial brands of salchichon

The nitrogen fractions (myofibrillar, sarcoplasmic, denatured and non-prote in), free amino acid composition, parameters related to fat (iodine index, carbonyl compounds, peroxide value and free fatty acids composition), pH, w ater activity (a(w)), moisture and sensory quality characteristics were mea sured in three commercial brands of salchichon (A, B, C) manufactured in th ree different industries in order to study the relationship between their b iochemical characteristics and their organoleptic quality. The different characteristics and composition of the lipid, nitrogen fracti ons and free amino acid composition in the three commercial brands led to d ifferences in the organoleptic quality, specially in the texture. The best texture scores were related to a higher insolubilisation of the myofibrilla r fraction and a higher water content. The panellists did not notice differ ences in the flavour among the sausage brands probably due to the addition of black pepper and different spices in the initial mix. (C) 2000 Elsevier Science Ltd. All rights reserved.