Product characterization of a traditional sausage aiming at geographical indication certification and entrepreneurship prospects: an empirical study of Goan “choris ”
ISSN: 0007-070X
Article publication date: 24 December 2021
Issue publication date: 1 November 2022
Abstract
Purpose
The purpose of this paper is the physico-chemical, microbiological, colorimetric, sensorial characterization of choris, a traditional smoked pork sausage produced in the state of Goa (India), including its storage stability (0–180 days) at room temperature, aiming at the geographical indication certification and entrepreneurship prospects.
Design/methodology/approach
A total of 48 samples of “choris” were collected from 24 villages of Goa and were analyzed at different intervals (0–180 days) for physico-chemical, proximate, microbiological, colorimetric and sensory attributes during the storage at room temperature.
Findings
The mean pH of 4.45 and water activity (aw) of 0.78 were recorded. The pH, tyrosine value, fat percentage and free fatty acid content registered a significant increase, whereas moisture content, aw and moisture–protein ratio reduced as storage progresses. The colorimetric values lightness (L*), hue angle (H*) and redness index values reduced significantly during storage. The mean total viable count, yeast and mold, and lactic acid bacteria count were found to proliferate significantly as storage advanced. Nevertheless, the hedonic scores not reaching an unacceptable level (= 4) at the end of the storage period.
Originality/value
In accordance with the various parameters adopted during the study, choris could be characterized as “naturally fermented dry smoked” sausages, which were shelf-stable at room temperature for 180 days. The product characterization of choris is essential to guarantee the genuineness, safety and consumer's acceptability. This study will also rebound in an augmented uniformity of the product, which will favor the geographical indication certification and the entrepreneurship prospects of this traditional product.
Keywords
Acknowledgements
The authors wishes to record sincere gratitude to Miguel Braganza [Retd Joint Director (Agriculture), Govt of Goa]; Edward Crasto (Senior Technical Officer, ICAR-CCARI, Goa); Edward Mendez (Madgoan) and William J. Fernandes (Siolim, Goa) who are instrumental in connecting the authors with the choris makers of Goa. The authors thanks Dr Paramesha, V (Scientist, ICAR-CCARI, Goa); Dr Bappa Das (Scientist, ICAR-CCARI, Goa) and Dr Sujeet Desai (Scientist, ICAR-CCARI, Goa) for the support. The support extended and the information shared by numerous farmers, sausage producers and consumers of Goa whose names do not appear here, nevertheless, helped the authors to carry out the research work smoothly and maintain the manuscript in this current form.
Funding: This work was funded by the doctoral student contingency grant of Kerala Veterinary and Animal Sciences University, India (No: 17-DVP-03).
Citation
Rajkumar, S., Nayar, R., Rajagopal, K., Valsalan, N., Chinnasamy, S., Vasudevan, V.N., Thankachan, S. and Manjunath, N. (2022), "Product characterization of a traditional sausage aiming at geographical indication certification and entrepreneurship prospects: an empirical study of Goan “
Publisher
:Emerald Publishing Limited
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