The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach

[EN]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 multiv...

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Detalles Bibliográficos
Autores: Plaza Martín, Javier, Ávila Zarza, Carmelo A., Vivar Quintana, Ana María, Revilla Martín, Isabel
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Institución:Universidad de Salamanca (USAL)
Repositorio:GREDOS. Repositorio Institucional de la Universidad de Salamanca
OAI Identifier:oai:gredos.usal.es:10366/155357
Acceso en línea:http://hdl.handle.net/10366/155357
Access Level:acceso abierto
Palabra clave:Categorical principal components analysis
Physicochemical parameters
Sensory parameters
Quality brands
Meat product quality
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spelling The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical ApproachPlaza Martín, JavierÁvila Zarza, Carmelo A.Vivar Quintana, Ana MaríaRevilla Martín, IsabelCategorical principal components analysisPhysicochemical parametersSensory parametersQuality brandsMeat product quality[EN]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.MDPI202420242023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10366/155357reponame:GREDOS. Repositorio Institucional de la Universidad de Salamancainstname:Universidad de Salamanca (USAL)InglésAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:gredos.usal.es:10366/1553572026-06-07T06:28:51Z
dc.title.none.fl_str_mv The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach
title The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach
spellingShingle The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach
Plaza Martín, Javier
Categorical principal components analysis
Physicochemical parameters
Sensory parameters
Quality brands
Meat product quality
title_short The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach
title_full The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach
title_fullStr The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach
title_full_unstemmed The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach
title_sort The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach
dc.creator.none.fl_str_mv Plaza Martín, Javier
Ávila Zarza, Carmelo A.
Vivar Quintana, Ana María
Revilla Martín, Isabel
author Plaza Martín, Javier
author_facet Plaza Martín, Javier
Ávila Zarza, Carmelo A.
Vivar Quintana, Ana María
Revilla Martín, Isabel
author_role author
author2 Ávila Zarza, Carmelo A.
Vivar Quintana, Ana María
Revilla Martín, Isabel
author2_role author
author
author
dc.subject.none.fl_str_mv Categorical principal components analysis
Physicochemical parameters
Sensory parameters
Quality brands
Meat product quality
topic Categorical principal components analysis
Physicochemical parameters
Sensory parameters
Quality brands
Meat product quality
description [EN]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.
publishDate 2023
dc.date.none.fl_str_mv 2023
2024
2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10366/155357
url http://hdl.handle.net/10366/155357
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:GREDOS. Repositorio Institucional de la Universidad de Salamanca
instname:Universidad de Salamanca (USAL)
instname_str Universidad de Salamanca (USAL)
reponame_str GREDOS. Repositorio Institucional de la Universidad de Salamanca
collection GREDOS. Repositorio Institucional de la Universidad de Salamanca
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.301603

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