Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage

Eva M Santos; Consuelo González-Fernández; Isabel Jaime; Jordi Rovira

doi:10.1016/S0309-1740(02)00296-6

Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage

Meat Sci. 2003 Oct;65(2):893-8. doi: 10.1016/S0309-1740(02)00296-6.

Authors

Eva M Santos¹, Consuelo González-Fernández, Isabel Jaime, Jordi Rovira

Affiliation

¹ Centro de Investigaciones Quı́micas, Universidad Autónoma del Estado de Hidalgo, Pachuca 42076, Hidalgo, Mexico.

PMID: 22063453
DOI: 10.1016/S0309-1740(02)00296-6

Abstract

Morcilla de Burgos is a popular cooked blood sausage produced in the region around Burgos in the north of Spain. Physicochemical and sensory properties of this traditional product were investigated in order to support the claim for a Protected Geographical Indication. Products from 14 manufacturers were analysed for pH, water activity (a(w)), moisture, ether-extractable fat, starch, protein, total sugar, ash, iron and sodium contents as well as sensory parameters related to visual, olfactory, texture and flavour attributes. Principal component analysis confirmed the existence of three varieties of Morcilla de Burgos. Morcillas from group I were characterised by a notable blood smell and blood and pepper flavour, a high pH, and a(w) and a high protein content. Morcillas from group II were characterised by strong cumin smell and flavour and a high softness. Morcillas from group III had a high onion odour, high presence of onion and high contents of fat, total sugar and fibre.