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Lipolytic and oxidative changes in 'Chorizo' during ripening
1Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de León, Spain.
Meat Science
|November 9, 2011
Summary
Fatty acid changes in Spanish chorizo during ripening were studied. Despite increased free fatty acids, rancidity was not detected, indicating stable fat profiles in traditional and industrial chorizo.
Area of Science:
- Food Science
- Meat Science
- Biochemistry
Background:
- Chorizo ripening involves complex biochemical changes affecting fat composition.
- Understanding fat degradation is crucial for product quality and safety.
Purpose of the Study:
- To investigate lipid changes during the ripening of Spanish chorizo.
- To compare fat profiles between traditionally and industrially produced chorizo.
Main Methods:
- Analysis of total free fatty acids (FFA), carbonyls, volatile fatty acids (acetic acid), and TBA number.
- Determination of individual FFA proportions during ripening.
Main Results:
- A significant increase in total FFA was observed, without a corresponding rise in rancidity indicators.
- Carbonyl compounds remained largely unchanged, except in one batch.
- Individual FFA proportions showed no significant alteration during ripening.
- Acetic acid levels increased initially, then decreased in later ripening stages.
Conclusions:
- Chorizo ripening leads to increased lipolysis (free fatty acid formation) but not necessarily rancidity.
- Fat composition remains relatively stable throughout the ripening process in both production methods.
- Acetic acid dynamics are specific to the early and late stages of chorizo ripening.
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