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 multi...

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Autores: Plaza Martín, Javier, Ávila Zarza, Carmelo A., Vivar Quintana, Ana María, Revilla Martín, Isabel
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2023
País:España
Recursos:Universidad de Salamanca (USAL)
Repositorio:GREDOS. Repositorio Institucional de la Universidad de Salamanca
OAI Identifier:oai:gredos.usal.es:10366/167282
Acesso em linha:http://hdl.handle.net/10366/167282
Access Level:acceso abierto
Palavra-chave:Categorical principal components analysis
Physicochemical parameters
Sensory parameters
Meat product quality
Quality brands
Análisis de componentes principales categóricos
Parámetros fisicoquímicos
Parámetros sensoriales
Calidad de productos cárnicos
Marcas de calidad
3309 Tecnología de Los Alimentos
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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 parametersMeat product qualityQuality brandsAnálisis de componentes principales categóricosParámetros fisicoquímicosParámetros sensorialesCalidad de productos cárnicosMarcas de calidad3309 Tecnología de Los Alimentos[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.[ES] La caracterización de productos cárnicos de marcas de calidad, como el Chorizo ​​Zamorano, involucra una amplia gama de datos, lo que hace necesario el uso de metodologías estadísticas alternativas. En este estudio, se evaluó la viabilidad del Análisis de Componentes Principales Categóricos como una técnica multivariante no lineal para la caracterización del Chorizo ​​Zamorano. Los datos analizados fueron los de ocho marcas comerciales amparadas por la marca de calidad durante un período de ocho años (2013-2020) e incluyeron parámetros de la composición fisicoquímica y las propiedades organolépticas del producto. Los resultados mostraron que el Chorizo ​​Zamorano tiene un contenido de humedad promedio (28,28%), alto contenido de proteína (38,38%) y grasa (51,05%), y una concentración muy baja de carbohidratos (1,52%). Los resultados mostraron que el contenido de grasa y proteína, y los parámetros sensoriales relacionados con el olor externo e interno, parecieron ser las variables estudiadas con mayor influencia en la clasificación de los productos según su calidad.202520252023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10366/167282reponame:GREDOS. Repositorio Institucional de la Universidad de Salamancainstname:Universidad de Salamanca (USAL)Inglésinfo:eu-repo/semantics/openAccessoai:gredos.usal.es:10366/1672822026-06-07T06:28:51Z
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
Meat product quality
Quality brands
Análisis de componentes principales categóricos
Parámetros fisicoquímicos
Parámetros sensoriales
Calidad de productos cárnicos
Marcas de calidad
3309 Tecnología de Los Alimentos
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
Meat product quality
Quality brands
Análisis de componentes principales categóricos
Parámetros fisicoquímicos
Parámetros sensoriales
Calidad de productos cárnicos
Marcas de calidad
3309 Tecnología de Los Alimentos
topic Categorical principal components analysis
Physicochemical parameters
Sensory parameters
Meat product quality
Quality brands
Análisis de componentes principales categóricos
Parámetros fisicoquímicos
Parámetros sensoriales
Calidad de productos cárnicos
Marcas de calidad
3309 Tecnología de Los Alimentos
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
2025
2025
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/10366/167282
url http://hdl.handle.net/10366/167282
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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 15,812455

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