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.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
