title: Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process.
abstract: There is a growing interest in the revalorization of co-products from the food industry. Co-products from tiger nuts (Cyperus esculentus) milk production are a suitable fibre source. "Chorizo" is the most popular dry-cured meat product in Spain. The aim of this work was to study the effect of the tiger nut fibre addition (0, 5, and 7.5%) on the quality (composition, physicochemical, and sensorial properties) and safety (oxidation and microbial quality) of a Spanish dry-cured sausage, during the 28days of its dry-curing process. Tiger nut fibre (TNF) addition decreased fat and increased moisture content. The addition of TNF significantly increased (p<0.05) the total dietary fibre content of "Chorizo". Lightness (L*), yellowness (b*) and redness index (a*/b*) were significantly (p<0.05) affected by the fibre content. The addition of 5% and 7.5% TNF to chorizo provided rich fibre and a healthier product. Although there were slight changes in the physicochemical properties, its quality (traditional characteristics) and its safety remained.
authors.affiliation: IPOA Research Group, Agro-Food Technology Department, Universidad Miguel Hernández, Ctra. de Beniel Km 3.2, 03312 Orihuela, Alicante, Spain.
authors.forename: E
authors.initials: E
authors.lastname: Sánchez-Zapata
authors.forename: V
authors.initials: V
authors.lastname: Zunino
authors.forename: J A
authors.initials: JA
authors.lastname: Pérez-Alvarez
authors.forename: J
authors.initials: J
authors.lastname: Fernández-López
mesh_terms: D003116:Color; D029786:Cyperus; D004032:Diet; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D009754:Nuts; D010084:Oxidation-Reduction; D028321:Plant Preparations; D013649:Taste; D014867:Water
chemical_list: D004041:Dietary Fats; D004043:Dietary Fiber; D028321:Plant Preparations; D014867:Water
keywords: Colour; Dry-cured sausage; Physicochemical properties; Pork; TBARS; Tiger nut fibre