Lipolysis, proteolysis, physicochemical and sensory characteristics of different types of Spanish ostrich salchichon

The objective of this study was to compare three different types of salchichon: made of ostrich meat, made of ostrich meat and lean pork, and made of ostrich meat and pork belly, from physicochemical and sensory viewpoints. To evaluate the intensity of lipolysis and proteolysis produced during the ripening process, the profile and content of free fatty acids, the degree of rancidity, the non-protein, water-soluble and aminoacidic nitrogen content were determined. In addition, the composition of the fermented sausages (pH, aw, moisture, fat, protein, ash, sodium chloride and sodium nitrite content) was analysed. From a sensory viewpoint, the organoleptic characteristics of the different types of salchichon were studied using free choice profiling. The fermented sausages had varying characteristics depending on their formulation (ostrich meat or ostrich meat plus pork) and all of them were well accepted by the panelists. This study helps characterise the different types of ostrich salchichon made in Spain.