AI Article Synopsis
- The study evaluates the use of Categorical Principal Components Analysis to characterize "Chorizo Zamorano," a quality brand dry fermented sausage, using data from eight commercial brands over eight years (2013-2020).
- The analysis included various physicochemical and sensory parameters, revealing the product's average moisture content (28.28%), high protein (38.38%), and fat (51.05%) levels, while carbohydrates were very low (1.52%).
- The findings indicated that fat and protein content, along with sensory attributes related to odor, significantly influenced the classification of the products by quality.
Article Abstract
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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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914336 | PMC |
| http://dx.doi.org/10.3390/foods12030483 | DOI Listing |
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Article Synopsis
- The study evaluates the use of Categorical Principal Components Analysis to characterize "Chorizo Zamorano," a quality brand dry fermented sausage, using data from eight commercial brands over eight years (2013-2020).
- The analysis included various physicochemical and sensory parameters, revealing the product's average moisture content (28.28%), high protein (38.38%), and fat (51.05%) levels, while carbohydrates were very low (1.52%).
- The findings indicated that fat and protein content, along with sensory attributes related to odor, significantly influenced the classification of the products by quality.
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