Table 2.
Evolution of the colour parameters 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 | ||
| Nitrosyl-heme pigments # | 23.89 a,1 | 26.78 a,2 | 25.29 a,3 | 31.81 b,1 | 37.21 b,2 | 30.63 b,3 | 41.04 c,1 | 54.04 c,2 | 54.54 c,2 | 60.96 d,1 | 69.73 d,2 | 70.75 d,2 | 71.48 e,1 | 79.96 e,2 | 91.86 e,3 | 101.67 f,1 | 104.98 f,2 | 120.18 f,3 | 111.67 g,1 | 120.75 g,2 | 128.16 g,3 | 3.08 |
| Total heme pigments # | 77.90 a,1 | 70.70 a,2 | 60.98 a,3 | 83.05 b,1 | 85.28 b,2 | 69.42 b,3 | 90.39 c,1 | 107.95 c,2 | 86.54 c,3 | 115.62 d,1 | 118.85 d,2 | 104.47 d,3 | 125.63 e,1 | 128.53 e,2 | 126.15 e,1 | 138.54 f,1 | 140.44 f,2 | 159.74 f,3 | 140.22 g,1 | 146.66 g,2 | 143.97 g,3 | 2.65 |
| P.C. § | 35.16 a,1 | 39.63 a,2 | 37.56 a,3 | 38.46 b,1 | 42.37 b,2 | 43.97 b,3 | 51.58 c,1 | 51.15 c,1 | 58.15 c,2 | 62.82 d,1 | 59.03 d,2 | 58.68 d,2 | 74.54 e,1 | 66.57 e,2 | 69.69 e,3 | 75.34 e,1 | 76.83 f,2 | 73.27 f,3 | 81.88 g,1 | 82.02 g,1,2 | 86.26 g,2 | 1.45 |
| L* | 48.22 a,1 | 49.86 a,2 | 46.30 a,3 | 50.68 b,1 | 46.92 b,2 | 52.05 b,1 | 45.92 c,1 | 45.60 c,1 | 49.45 c,2 | 44.54 d,1 | 42.36 d,2 | 43.39 d,1,2 | 41.86 e,1 | 43.16 e,2 | 41.91 e,1 | 36.26 f,1 | 35.87 f,1 | 35.68 f,1 | 32.21 g,1 | 31.39 g,1 | 32.00 g,1 | 0.62 |
| a* | 29.17 a,1 | 29.00 a,1 | 24.61 a,2 | 27.67 b,1 | 29.82 b,2 | 31.01 b,3 | 30.18 c,1 | 30.16 c,1 | 27.94 c,2 | 30.18 c,1 | 28.03 d,2 | 25.18 d,3 | 26.49 d,1 | 29.91 e,2 | 27.43 c,3 | 21.44 e,1 | 23.80 f,2 | 24.03 f,2 | 17.47 f,1 | 20.70 g,2 | 20.25 g,2 | 0.38 |
| b* | 38.80 a,1,2 | 39.05 a,2 | 38.55 a,1 | 41.17 b,1 | 36.53 b,2 | 44.35 b,3 | 36.51 c,1 | 40.10 c2 | 40.55 c,2 | 39.44 d,1 | 35.51 d,2 | 35.35 d,2 | 28.60 e,1 | 36.65 e,2 | 30.72 e,3 | 21.53 f,1 | 27.54 f,2 | 27.68 f,2 | 19.91 g,1 | 21.15 g,2 | 20.48 g,3 | 0.70 |
# Expressed as ppm; § Percentage of transformation into nitrosylheme pigments. 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.