The variation of sensorial characteristics in Chorizo made with starter cultures

Monica Roman, Aurelia Ionescu, Cristina Roman
In the meat industry, especially in manufacturing the products that are submitted to the fermentation process( i.e. raw- dry salami and sausages), the use of selected microorganism cultures was introduced as a necessity for directing the fermentation stage only after the Second World War. The present study focused on the evaluation of the sensorial characteristics of the Chorizo sausages, products to which starter cultures were added. The method used was the point-scale method, values between 0 and 5 were attributed to each characteristic, according to STAS11061-88 and comparing them to samples with no starter culture addition. The sensorial analysis was made by a comission of 5 specialists on products declared as finite.
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