Characterization of chorizo de Pamplona: instrumental measurements of colour and texture

A study of standardization of chorizo de Pamplona by instrumental measurements of colour and texture was carried out in five different commercial brands of this typical Spanish dry fermented sausage. Parameters related to colour showed little variability among brands, especially in L∗ and a∗ values. The higher variability of b∗ could be related to the different amounts of paprika used in the formulations. Low ranges of variation were found in texture parameters. Some observed differences, especially in cohesiveness were significantly correlated with the pH of the products. Multivariate analysis, based on colour and texture parameters, led to 2 principal components which explained 80.80% of the total variance. Brands 1 and 5 appeared to be the most similar in function of the first component, which was mainly defined by hardness followed by gumminess, a∗ and b∗.