The Characterization of Dry Fermented Sausages under the "Chorizo Zamorano" Quality Label: The Application of an Alternative Statistical Approach

The characterization of quality brand meat products, such as "Chorizo Zamorano" dry fermented sausages, involves a wide range of data which makes it necessary to use alternative statistical methodologies. In this study, the feasibility of the Categorical Principal Components Analysis as a...

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Bibliographic Details
Published inFoods Vol. 12; no. 3; p. 483
Main Authors Plaza, Javier, Ávila-Zarza, Carmelo, Vivar-Quintana, Ana María, Revilla, Isabel
Format Journal Article
LanguageEnglish
Published Switzerland MDPI AG 20.01.2023
MDPI
Subjects
Agricultural production
Alliances
Carbohydrates
categorical principal components analysis
Chemical properties
Conformity
Feasibility studies
Fermentation
Food
Food research
Food science
meat product quality
Meat products
Moisture content
Moisture effects
Odors
Organoleptic properties
Parameters
physicochemical parameters
Principal components analysis
Proteins
quality brands
Raw materials
Regulation
Sausages
Sensory evaluation
sensory parameters
Statistics
Water content
Spain
United States > US
physicochemical parameters
sensory parameters
categorical principal components analysis
quality brands
meat product quality
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Summary:The characterization of quality brand meat products, such as "Chorizo Zamorano" dry fermented sausages, involves a wide range of data which makes it necessary to use alternative statistical methodologies. In this study, the feasibility of the Categorical Principal Components Analysis as a multivariate non-linear technique for the characterization of "Chorizo Zamorano" was assessed. The data analyzed were those of eight commercial brands covered by the quality mark over an eight-year period (2013-2020) and included parameters of the physicochemical composition and organoleptic properties of the product. The results showed that "Chorizo Zamorano" has an average moisture content (28.28%), high protein (38.38%) and fat (51.05%) contents, and a very low carbohydrate concentration (1.52%). Results showed that the fat and protein content and the sensory parameters related to external and internal odor appeared to be the studied variables with the greatest influence on the classification of the products according to their quality.
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ISSN:2304-8158
2304-8158
DOI:10.3390/foods12030483