462 Chapter 26
were related to percentage of salt, percentage
of fat, and the sensory attributes of cohesive-
ness and sweetness. The second principal
axis gave high negative weightings to fat, and
the sensory attributes of juiciness and sweet-
ness, with high positive weightings to the
sensory attributes acidic and bitter.Fermented Sausages
In Northwest Spain a traditional product is
the Galician chorizo. It is usually eaten
shortly after manufacture, or, for a more
extended shelf life, it is often vacuum packed.
A more traditional way of extending its
storage time is to immerse it in vegetable oil
or cover it in pork fat.
Fern á ndez - Fern á ndez et al. (2001) looked
at four different ways of preserving chorizo:
refrigeration, freezing, oil immersion, and
vacuum packing. All chorizos were obtained
from the same manufacturer. Sensory panels
assessed these products before storage and
weekly for a period of six weeks, using a
28 - attribute descriptive profi le. After four
weeks, there was a signifi cantly higher rancid
aroma in refrigerated samples. It was con-
cluded that the use of oil immersion and
vacuum packing may have masked some of
the sensory properties. The most effective
method of conservation was freezing, which
did not reduce the sensory properties; rancid-
ity was not evident, even after 6 weeks of
storage.
There has been considerable interest in
improving the desirable fatty acid profi le of
meat by enrichment with n - 3 PUFA. Valencia
et al. (2006) investigated enrichment of dry
fermented sausages by substituting pork fat
with deodorized fi sh oil. Total fatty acids in
g/100 g of products showed signifi cant differ-
ences in the sum of mono - unsaturated fatty
acids at 12.3 and 11.98 for control and modi-
fi ed sausages, respectively, and polyunsatu-
rated fatty acids at 4.65 and 5.62, respectively.
The n - 6/n - 3 ratio was 13.86 and 2.97 for
control and modifi ed sausage, respectively.GPA analysis, which showed that 86% of the
total variation was related to fi ve independent
components. The fi rst axis was related to skin
toughness, fi rmness, and meatiness. The
second principal axis was related to juiciness
and fattiness.
A later UK study by Hope (2007) revisited
the work of Jones et al. (1989) and looked at
36 brands of pork sausages, purchased from
10 different retailers. Of the brands studied,
fi ve were among the ten most popular sau-
sages in the UK. The objective was to link
sensory and declared compositional data.
Instrumental texture analysis was not
included in this study. The sensory descrip-
tors used were very similar to those quoted
earlier and included skin toughness, fi rmness,
meatiness, particle size, and bitterness.
Sausages in this work were grilled, turned
every 3 minutes, and cooked to an internal
core temperature of 100 ° C.
Declared meat content was demonstrated
to be signifi cantly related to price, skin
toughness, fi rmness, pork fl avor, meatiness,
particle size, and perceived saltiness.
Fat content was related to fattiness, sweet-
ness, and acidity.
Salt content was related to skin toughness,
fi rmness, meatiness, and particle size, but
interestingly not saltiness. It was suggested
that this could be that perceived salt content
could be infl uenced by other components in
the sausage, such as herbs, spices, MSG
(monosodium glutamate), fat content, and
lean meat content. The hedonic term “ overall
liking ” was infl uenced by price, fi rmness,
juiciness, pork fl avor, meatiness, and particle
size.
PCA analysis of the data set, including
compositional, labeling, price information,
and sensory attributes showed that the fi rst
two principal components accounted for 51%
of the total variation. The fi rst principal axis
revealed high negative weights related to per-
centage of meat content, price per kilogram,
and the sensory attributes of fi rmness, meati-
ness, and particle size. Positive weightings