A STUDY OF THE CHEMICAL-COMPONENTS WHICH CHARACTERIZE SPANISH SAUCISSON

A chemical study was carried out on eight brands of saucisson-a dry-cured Spanish sausage. Chemical composition was determined (moisture, protein, fat, ash, hydroxyproline, chloride, phosphorus) together with some parameters related to the curing process (pH, water activity, lactobacillus and Micrococcaceae counts). Colour, measured by the formation of nitrous pigments, showed some variability, with Chemical Conversion Indexes between 66 and 79%. The sausages with higher Micrococcaceae content had better colour development. Likewise low levels of these microorganisms are linked to higher pH, lower lipolysis (acidity value) and a larger amount of residual nitrate. The parameters related to the possible effects of the curing process on proteins and lipids were also determined. Proteins undergo variable proteolysis depending on brand, as can be seen from the non protein N and total free amino acids contents. Protein fractions undergo changes in solubility, thereby accentuating the differences in sarcoplasmic fraction (18.4-22-7%) and in the denatured protein fraction (30.3-37.1%). Fatty components undergo lipolysis (measured by acidity value) and oxidation (evaluated by the peroxide value, carbonyl compounds index and TBA value), with considerable variations between brands. A lower moisture content was observed in the products having lower values for protein, water activity, proteolysis and unsaturated fatty acids and higher values were present for fat, protein denaturation and indexes of fat oxidation. These trends were inverted in sausages with the highest moisture content.