Keywords
color
mesophiles
sensory
texture
How to Cite
Abstract
The aim of this study was to compare two Mexican chorizo formulations (treatments) considering physicochemical, microbiological and sensorial attributes over 14 days in refrigeration. One formulation involved vinegar (T1= control chorizo + 2.4 % vinegar) and the other oregano essential oil (OEO; Lippia berlandieri Schauer) (T2= chorizo + 2.4 % OEO) as a substitute for vinegar. Both formulations were evaluated using a completely randomized experimental design. The effect of the interaction between treatments (Ƭi) and days (δj) on pH, Hue and Chroma was highly significant ((Ƭδ)ij; P < 0.001). T1 pH values were lower than those for T2 at 1, 7 and 14 d. Redness (a*) and total color change (TC∆) values were different between treatments (Ƭi; P < 0.05), being higher in T1 than in T2 at 14 d. These results indicate that OEO as a substitute for vinegar reduces Hue and increases Chroma of the typical red color of Mexican chorizo. In general, OEO improved the preference for oregano aroma without changing overall acceptance. OEO represents an interesting alternative as a substitute for vinegar in Mexican chorizo formulation.
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