Esteban Sánchez, Laura

Hernández Ramos, Pedro Antonio

Martínez Martín, Inmaculada

Revilla Martín, Isabel

Vivar Quintana, Ana María

English

[EN]In order to study this aspect the sensory evaluation of dry sausages from eight manufacturers with the “Chorizo Zamorano” Quality Appellation over the last 10 years was evaluate

Hernández Ramos, Pedro

Gestion del Repositorio Documental de la Universidad de Salamanca

Sensory analysis challenges for the“Chorizo Zamorano” dry sausage Quality AppellationRevilla, I1 , Vivar-Quintana, A.M.1, Martínez-Martín, I.1, González-Martín, M.I.2, Hernández-Ramos, P.3, Esteban, L4.1Food Technology Area, Polytechnic High School of Zamora, Univ. of Salamanca, 2 Dept. of Analytical Chemistry, Nutrition and Bromatology, Chemistry Faculty, Univ. of  Salamanca, 3 Graphic Expression in Engineering, Polytechnic High School of Zamora, Univ. of Salamanca, 4 Chorizo Zamorano Quality AppelationAccording to the Regulatory Board of the “Chorizo Zamorano” QualityAppellation, a sensory analysis by an experienced sensory panel iscompulsory in order to obtain a positive evaluation by the Certification Entitywhich audits the quality control process according to European DirectiveEN745001. Sensory evaluation is therefore a cornerstone of the evaluationprocess which is used to determine whether a manufacturer of “ChorizoZamorano” dry sausage meets the required standard for appellation status.However, several critical issues related to the organoleptic assessment ofPDO products have been identified such as: the description of the sensorycharacteristics that the product must present is highly generic, there is nostatement on how to check it (Ojeda et al., 2015), the cards are very generic(Etaio et al., 2012), or there is a lack of references. This could result indifferences between panels or throughout the years owing to the evaluationprocess instead of the product characteristics.AIMSIn order to study this aspect the sensory evaluation of dry sausages from eightmanufacturers with the “Chorizo Zamorano” Quality Appellation over the last10 years was evaluated.MATERIALS AND METHODSRESULTS AND DISCUSSIONPanel 1Panel 2Panel YearsManufacturersSensory card2006-20122013-2018Samples evaluationSample forexternalevaluationSample forevalution of the slicingzoneSamplefor tastingAcknowledgements: We are grateful to the Regional Government of Castilla y León in Spain for awarding us the SA039P17 project and to the “Chorizo Zamorano” Quality Appellation for its collaboration DESCRIPTIVE ANALYSIS OF “CHORIZO ZAMORANO” 1. External perception Quality of outer odour Defective 1---2---3---4---5 Tipic Intensity of outer odour Low or high intensity 1---2---3---4---5 Medium intensity Outer defects Defective odours perceived: 2. Evaluation of the slicing zone Separation of the casing Difficult 1---2---3---4---5 Easy Binding of the mass  Low 1---2---3---4---5 High Defects of the cutted zone Odour quality Not balanced 1---2---3---4---5 Balanced Odour Intensity Low or high intensity 1---2---3---4---5 Medium intensity Perceived odours  3. Tasting Hardness Soft 1---2---3---4---5 Hard Chewiness A lot of chews 1---2---3---4---5 Few chews Juiciness Low 1---2---3---4---5 High Texture defects  Flavour quality Not balanced 1---2---3---4---5 Balanced Flavour intensity Low or high intensity 1---2---3---4---5 Medium intensity Perceived flavours  Sexual odour Not detected Detected  Panel 1 Panel 2 p value Quality of outer odour 4,03 3,95 0,412 Intensity of outer odour 4,11 4,01 0,333 Separation of the casing 4,54 4,34 0,053 Binding of the mass 4,47 4,26 0,032 Odour quality 4,38 4,24 0,107 Odour intensity 4,58 4,24 0,000 Hardness 3,97 3,81 0,187 Chewiness 4,10 3,81 0,006 Juiciness 4,19 4,00 0,035 Flavour quality 3,88 4,03 0,276 Flavour intensity 4,20 4,19 0,887 Total qualification 4,21 4,07 0,047  Panel 1 gave higher marks for all parameters, in accordance with previousreports which point out that a lack of harmonization and standardizedtraining could result in some panels being stricter than others.Significant differences between panels were also observed for chewinessand juiciness. The figures showed higher differences among manufacturersfor panel 1, probably because there is no statement on how to check itDespite the differences in performance between panels, significantdifferences among manufacturers were observed for the whole periodstudied. 1 2 3 4 5 6 7 8 p Quality of outer odour 4,2 4,2 3,8 3,9 3,8 4,0 4,1 3,9 0,148 Intensity of outer odour 4,1 4,2 4,0 4,0 4,1 4,0 4,1 4,1 0,944 Separation of the casing 4,2 4,6 4,5 4,2 4,5 4,6 4,5 4,5 0,220 Binding of the mass 4,3 4,6 4,2 4,4 4,3 4,5 4,4 4,1 0,456 Odour quality 4,5 4,4 4,0 4,3 4,3 4,5 4,3 4,2 0,203 Odour intensity 4,5 4,3 4,3 4,5 4,5 4,5 4,5 4,4 0,892 Hardness 4,1 3,8 3,6 3,8 4,0 4,1 4,0 3,7 0,467 Chewiness 4,0 3,7 4,0 4,0 4,1 4,2 3,7 3,9 0,149 Juiciness 4,2a,b 4,2 a,b 4,2 a,b 3,8a 4,1 a,b 4,4b 4,0 a,b 3,8a 0,001 Flavour quality 4,2 a,b 4,3b 3,9 a,b 3,6 a,b 4,0 a,b 4,3b 4,0 a,b 3,4a 0,004 Flavour intensity 4,2 4,4 4,0 4,2 4,2 4,3 4,1 4,1 0,575 Total qualification 4,2 4,3 4,0 4,0 4,2 4,3 4,1 4,0 0,191  ConclusionsIn the light of the results and in agreement with the “Chorizo Zamorano” Regulatory Board, we have decided to change the sensory card to include more specificparameters and all of them and the way to determine it have been described in detail. Moreover, the new card includes a 10-point scales in which 1 referred tothe minimum intensity and 9 to the maximum intensity for each of the parameters.

Sensory analysis challenges for the "Chorizo Zamorano" dry sausage Quality Appellation

https://gredos.usal.es/bitstream/10366/140212/1/Chorizo%20Zamorano%20Edimburgo.pdf

Sensory analysis challenges for the "Chorizo Zamorano" dry sausage Quality Appellation

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Gestion del Repositorio Documental de la Universidad de Salamanca