Table 1.
Evolution of the proximate composition and titratable acidity along the manufacturing process of Galician chorizo made without and with starter cultures (means of three replicates in each sausage group).
| Days of Ripening | 0 | 2 | 5 | 9 | 14 | 21 | 30 | SEM | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| CNT | EQU | SAP | CNT | EQU | SAP | CNT | EQU | SAP | CNT | EQU | SAP | CNT | EQU | SAP | CNT | EQU | SAP | CNT | EQU | SAP | ||
| TS # | 38.02 a,1 | 38.08 a,1 | 36.52 a,1 | 42.72 b,1 | 41.49 b,1 | 40.81 b,1 | 49.41 c,1 | 48.10 c,1 | 46.03 c,1 | 53.14 d,1 | 51.35 d,1 | 51.14 d,1 | 60.65 e,1 | 59.10 e,1 | 57.65 e,2 | 68.04 f,1 | 66.25 f,1 | 67.42 f,1 | 73.85 g,1 | 71.80 g,1 | 73.06 g,1 | 2.14 |
| Protein (N × 6.25) * | 49.22 a,1 | 49.67 a,1 | 48.34 a,1 | 48.67 a,1 | 49.08 a,1 | 48.13 a,1 | 48.47 a,1 | 46.96 a,1 | 48.63 a,1 | 49.40 a,1 | 48.39 a,1 | 50.11 a,1 | 48.92 a,1 | 49.47 a,1 | 50.42 a,1 | 48.79 a,1 | 50.59 a,1 | 51.08 a,1 | 50.75 a,1 | 49.09 a,1 | 51.22 a,1 | 0.99 |
| Fat * | 41.22 a,1 | 41.97 a,1 | 42.96 a,1 | 41.88 a,1 | 42.94 a,1 | 42.42 a,1 | 41.46 a,1 | 43.12 a,1 | 42.53 a,1 | 41.65 a1 | 42.13 a1 | 42.87 a,1 | 42.04 a,1 | 43.25 a,1 | 42.66 a,1 | 42.92 a,1 | 42.01 a,1 | 42.13 a,1 | 41.91 a,1 | 42.30 a,1 | 41.27 a,1 | 0.36 |
| Ash * | 6.13 a,1 | 5.76 a,1 | 6.09 a,1 | 5.84 a,1 | 6.01 a,1 | 5.83 a,1 | 5.58 a,1 | 6.04 a,1 | 5.87 a,1 | 5.37 a,1 | 6.82 b,2 | 5.42 a,1 | 6.15 a,1 | 6.12 a,1 | 5.91 a,1 | 5.40 a,1 | 6.41 a,1 | 5.84 a,1 | 5.54 a,1 | 6.94 b,2 | 5.85 a,1 | 0.057 |
| NaCl * | 3.24 a,1 | 3.35 a,1 | 3.27 a,1 | 3.56 a,1 | 3.64 a,1 | 3.42 a,1 | 3.64 a,1 | 3.26 a,1 | 3.74 a,1 | 3.48 a,1 | 3.59 a,1 | 3.07 a,1 | 3.59 a,1 | 3.52 a,1 | 3.37 a,1 | 3.37 a,1 | 3.52 a,1 | 3.54 a,1 | 3.48 a,1 | 3.41 a,1 | 3.50 a,1 | 0.05 |
| Titratable acidity § | 0.15 a,1 | 0.17 a,1 | 0.15 a,1 | 0.32 b,1 | 0.47 b,2 | 0.49 b,2 | 0.45 c,1 | 0.67 c,2 | 0.69 c,d,2 | 0.52 d,1 | 0.69 c,2 | 0.71 d,2 | 0.43 c,1 | 0.72 d,2 | 0.68 c,3 | 0.45 c,1 | 0.69 e,2 | 0.67 c,2 | 0.32 b,1 | 0.59 e,2 | 0.67 c,3 | 0.02 |
# Total solids expressed as g/100g; * Expresed as g/100g of TS.; § Expressed as g of lactic acid/100g of TS. CNT: Non-inoculated control batches; EQU: Batches inoculated with L. sakei + S. equorum; SAP: Batches inoculated with L. sakei + S. saprophyticus. a–g Means in the same row and sausage group (CNT, EQU or SAP) not followed by a common letter differ significantly (p < 0.05) (differences associated to the ripening time). 1–3 Means in the same row and ripening time not followed by a common number differ significantly (p < 0.05) (differences associated to the use of starter cultures). SEM: standard error of the mean.