Characterization of chorizo de Pamplona: instrumental measurements of colour and texture

A study of standardization of chorizo de Pamplona by instrumental measureme nts of colour and texture was carried out in five different commercial bran ds of this typical Spanish dry fermented sausage. Parameters related to col our showed little variability among brands, especially in L* and a* values. The higher variability of b* could be related to the different amounts of paprika used in the formulations. Low ranges of variation were found in tex ture parameters. Some observed differences, especially in cohesiveness were significantly correlated with the pH of the products. Multivariate analysi s, based on colour and texture parameters, led to 2 principal components wh ich explained 80.80% of the total variance. Brands 1 and 5 appeared to be t he most similar in function of the first component, which was mainly define d by hardness followed by gumminess, a* and b*. (C) 2000 Elsevier Science L td. All rights reserved.