%0 Journal Article
%T Partial typification of artisanal sausages in Toluca City: Green chorizo
%A Baciliza Quintero-Salazar
%A ¨¢ngel Santill¨¢n ¨¢lvarez
%A Octavio Dubl¨¢n Garc¨ªa
%A Felipe Carlos Viesca Gonz¨¢lez
%J Nacameh
%D 2011
%I Universidad Autonoma Metropolitana
%X Chorizo verde is a traditional sausage that forms part of the culinary heritage from the Valle de Toluca, however its morphologic and physicochemical basic characteristics are unknown. The aim of this study was to analyze some morphological (caliber and length) and physicochemical (pH, aw, L * a * b *) parameters of this traditional sausage, through samples obtained from 14 establishments, including: traditional markets (n=8), establishments specializing in the sale of traditional meat products (n =3) and supermarkets (n=3) in Toluca city. It was found that caliber, aw, and L * and b * not showed significant difference among the sausages analyzed (P>0.05). However, the length, pH and a* showed a significant difference (P<0.05) with respect to the type of establishment where it was offered. The green chorizo that is sold in the city of Toluca has features well-defined: length (9.81 cm), caliber (35.6 mm), aw (0.94), pH (4.7), besides L * (46.12), a * (- 8.32) and b * (16.24) that makes of this traditional meat product a food that should be characterized integrally.
%K Chorizo verde
%K Toluca City
%K Traditional sausages
%K Physicochemical properties
%U http://cbs.izt.uam.mx/nacameh/v5n1/Nacameh_v5n1_010QuinteroSalazar-etal.pdf