Biochemical Characteristics of Two Spanish Traditional Dry-cured Sausage Varieties: Androlla and Botillo

The chemical composition, the most relevant physico-chemical parameters, the nitrogen fractions and some fat characteristics were determined in 10 units each of Androlla and Botillo, two dry-cured sausages made traditionally in the northwest region of Spain. Androlla showed significantly (P<0.05) more fat and hydroxyproline content than Botillo, whereas Botillo contained significantly more moisture (P<0.01), ash (P<0.05) and sodium chloride (P<0.05). With some minor exceptions the values of the chemical parameters found for these two sausage varieties are within the range of those observed for other dry-fermented sausages. pH values also agree with those observed in other similar products; however, higher Awvalues were observed in Androlla and Botillo. The values of the different nitrogen fractions and those of the acidity of the fat show that these sausages undergo, during their ripening, moderate proteolytic and lipolytic processes. However, the peroxide and TBA values show that the autooxidation phenomena are more intense than those reported for most dry-cured sausage varieties.