Resumen de Chistorra de Navarra: Perfil sensorial y composición físico-química
M.J. Beriain, Esteban Induráin Eraso, L. Amatria, I. Gómez, M.V. Sarriés, K. Insausti
The aim of this research was to study the organoleptic quality of the chistorra and its relationship with the physical-chemical composition and fatty acid profile. Sensory quality of 51 chistorras was assessed during 3 sessions by a professional panel (n=15). In the first session, visual aspect and odour parameters were determined in raw product; whereas in the second session texture and flavour parameters were determined in cooked product. The 10 best chistorras from the first and second session were evaluated in the third one. Analyses of texture and chemical composition and profile of fatty acids were performed on the 10 finalists chistorras. The most highly sensory valued chistorras had a higher tenderness, flavor and a fat/hydroxyproline ratio. The fatty acid profile (42% SFA, 45% MUFA and 13% PUFA) was similar to those found in raw-cured sausages. The quality of the chistorra is defined by a high resistance value in the initial bite, a fat content of at least 67% of backfat (% dry matter), a low hydroxyproline content and a PUFA/SFA ratio that is close to the recommended one.
