Abstract
Purpose – The purpose of this work is the physicochemical characterization of a traditional Portuguese meat sausage, “Chourica de carne de Melgaco”, including its lipid profile, taking into account the effects of autochthonous pig breed (Bisaro) and processing scale in its final composition.Design/methodology/approach – Sausages from three manufacturers' scales (homemade, traditional, and industrial) and two breed origins (Bisaro and non Bisaro) were analysed for pH, moisture, fat, protein, ash, NaCl, hydroxyproline and fatty acid composition. A total of 11 samples from each type of manufacture and breed were randomly selected after the complete drying‐ripening process, in a total of 55 samples.Findings – Physicochemical analysis of meat sausages showed a medium protein content (28‐33 per cent) correlated to manufacture type (p<0.05), and a high fat level (29‐41 per cent) related with manufacture type and breed. Homemade manufacture was characterized by lower moisture and higher salt contents, reinforcing...
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