Table 7.
Evolution of the fat 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 | ||
| Acidity index # | 1.38 a,1 | 1.32 a,1 | 1.47 a,2 | 2.55 b,1 | 3.12 b,2 | 2.93 b,3 | 3.61 c,1 | 3.87 c,2 | 3.65 c,1 | 4.49 d,1 | 4.65 d,2 | 4.70 d,2 | 6.09 e,1 | 6.84 e,2 | 6.11 e,1 | 7.82 f,1 | 8.94 f,2 | 10.28 f,3 | 10.19 g,1 | 10.05 g,1 | 13.39 g,2 | 0.26 |
| Peroxide value * | 0.96 a,1 | 1.10 a,2 | 1.18 a,3 | 1.77 b,1 | 2.13 b,2 | 1.86 b,3 | 3.18 c,1 | 3.27 c,1 | 2.43 c,2 | 3.99 d,1 | 4.17 d,2 | 3.24 d,3 | 4.05 e,1 | 4.56 e,2 | 4.17 e,1 | 4.86 f,1 | 5.07 f,2 | 5.22 f,2 | 6.02 g,1 | 6.30 g,1 | 5.93 g,1 | 0.05 |
| TBA value § | 0.20 a,1,2 | 0.22 a,1 | 0.16 a,2 | 0.19 a,1 | 0.17 b,1 | 0.29 b,2 | 0.18 a,1 | 0.21 a,1 | 0.28 b,2 | 0.34 b,1 | 0.21 a,2 | 0.24 c,3 | 0.46 c,1 | 0.32 c,2 | 0.34 d,2 | 0.48 c,1 | 0.37 d,2 | 0.60 e,3 | 0.54 d,1 | 0.74 e,2 | 0.77 f,2 | 0.02 |
# Expressed as mg KOH/g fat; * Expressed as meq de O2/kg fat; § Expressed as mg malondialdehyde/kg of sample; 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.