Skip to main content

Microbiological Profiles, pH, and Titratable Acidity of Chorizo and Salchichón (Two Spanish Dry Fermented Sausages) Manufactured with Ostrich, Deer, or Pork Meat

Buy Article:

$37.00 plus tax (Refund Policy)


Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and salchichón) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46 ± 0.24 to 8.25 ± 0.80 (total viable counts), from 4.79 ± 0.36 to 7.99 ± 0.20 (psychrotrophs), from 0.00 ± 0.00 to 0.99 ± 1.10 (undetectable values were assumed to be zero) (Enterobacteriaceae), from 0.00 ± 0.00 to 4.27 ± 1.47 (enterococci), from 5.15 ± 1.15 to 8.46 ± 0.49 (lactic acid bacteria), from 3.08 ± 0.44 to 6.59 ± 1.76 (Micrococcaceae), from 2.27 ± 1.53 to 5.11 ± 1.81 (molds and yeasts), from 0.00 ± 0.00 to 2.25 ± 0.81 (pseudomonads), and from 0.00 ± 0.00 to 2.78 ± 0.46 (Brochothrix thermosphacta). Average pH and titratable acidity varied from 5.07 ± 0.25 to 5.63 ± 0.51 (pH units) and from 0.30 ± 0.01 to 0.86 ± 0.19 (% lactic acid). Both type of sausage (P < 0.05) and species of meat (P < 0.001) influenced microbial counts. Salchichón samples showed lower average values than chorizo samples for most microbial groups (significant for Enterobacteriaceae, lactic acid bacteria, and B. thermosphacta) and titratable acidity. Sausages made from pork showed the highest microbial loads for total viable counts, psychrotrophs, Enterobacteriaceae, enterococci, lactic acid bacteria, and yeasts and molds. Higher counts were observed only for pseudomonads in ostrich sausages. B. thermosphacta levels were similar for all species of meat. The highest average pH value was observed in sausages made from ostrich meat, and the lowest titratable acidity level was found in pork sausages.

Document Type: Short Communication

Affiliations: Department of Food Hygiene and Food Technology, School of Agrarian Engineering, University of León, Avenida de Astorga, s/n. 24400-Ponferrada, Spain

Publication date: May 1, 2006

More about this publication?
  • IAFP Members with personal subscriptions to JFP Online: To access full-text JFP or JMFT articles, you must sign-in in the upper-right corner using your Ingenta sign-in details (your IAFP Member Login does not apply to this website).

    The Journal of Food Protection (JFP) is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to IAFP Members and institutional subscribers. IAFP Members with a subscription to JFP Online will have access to all available JFP and JMFT content. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Membership and subscription information is available at
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more