Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage

Chorizo is a raw sausage, which is manufactured with beef, pork meat and po rk fat, additives and spices. In Argentina, the expenditure of chorizo is t hrough butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of p ackaging an appearance problem has been detected in relation to drip loss. The aim of the work was to solve such problem through the incorporation of soy protein isolate (SPI). The sensory, microbiological and chemical stabil ity of the product and its drip loss during a storage period of 14 days wer e studied. By adding a 2.5% SPI, the drip loss was prevented without introd ucing any change in the flavour, aroma and juiciness characteristics of the product. These sensory attributes were kept stable during the storage peri od studied. Chemical composition, oxidative and microbiological stability w ere not affected by the addition of SPI during the storage period, being si milar for added and non-added SPI samples. Finally, SPI can be used in chor izos to improve their overall appearance during refrigerated storage while the product quality characteristics are not altered. (C) 2001 Elsevier Scie nce Ltd. All rights reserved.