Table 4.
Evolution of the nitrogen fractions (expressed as mg N/100 g TS) 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 | ||
| Non-protein nitrogen (NPN) | 126.23 a,1 | 133.00 a,1 | 129.45 a,1 | 133.38 a,b,1 | 150.57 b,1 | 140.39 b,1 | 148.81 c,1 | 162.61 c,1 | 139.41 b,1 | 156.26 c,1 | 163.30 c1 | 154.46 c,1 | 140.31 b,1 | 166.05 c,1 | 167.86 d,1 | 156.41 c,1 | 163.61 c,1 | 193.02 e,2 | 167.45 d,1 | 176.21 d,1 | 217.55 f,2 | 7.95 |
| α-Aminoacidic nitrogen (NH2-N) | 31.91 a,1 | 44.48 a,2 | 42.71 a,3 | 40.50 b,1 | 50.17 b,2 | 54.82 b,3 | 46.46 c,1 | 63.56 c,2 | 66.07 c,3 | 55.49 d,1 | 76.64 d,2 | 96.51 d,3 | 59.74 e,1 | 89.33 e,2 | 117.83 e,3 | 84.09 f,1 | 106.47 f,2 | 148.06 f,3 | 109.73 g,1 | 131.97 g,2 | 166.92 g,3 | 3.39 |
| Total basic volatile nitrogen (TBVN) | 13.33 a,1 | 13.99 a,1 | 13.40 a,1 | 13.58 b,1 | 17.75 b,2 | 18.62 b,2 | 23.50 c,1 | 39.77 c,2 | 32.90 c,3 | 36.64 d,1 | 58.27 d,2 | 48.41 d,3 | 53.79 e,1 | 70.74 e,2 | 66.08 e,3 | 69.62 f,1 | 79.74 f,2 | 77.92 f,3 | 83.05 g,1 | 91.81 g,2 | 95.17 g,3 | 2.51 |
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.