Sensory and physicochemical changes occurring during storage of Galician chorizo in oil

Abstract

Changes in the physicochemical and sensory properties of Galician chorizos stored in olive oil, sunflower oil or pork fat were monitored over a 19-week period. The results of analysis of variance showed that the storage medium had a significant effect on some variables. Specifically, moisture content, water activity, acid value and cohesiveness were lowest in chorizos stored in sunflower oil; acid value and pH were highest in chorizos stored in olive oil; external smoky and paprika odours were lowest, and after-taste intensity highest, in chorizos stored in pork fat. Acid value, peroxide index, hardness, colour, external odour intensity, perceived hardness and acid flavour all increased significantly during storage, while pH and water activity declined. In all three storage media, external rancid odour and rancid after-taste were first detected at week 17, when the peroxide index peaked. The overall rating was best for chorizos stored in sunflower oil.