title: Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing.
abstract: Galician chorizo sausage is a traditional cured meat product from northwest Spain. We monitored changes in the physicochemical and sensory properties of Galician chorizo sausage conserved by four different methods, namely refrigeration, freezing, immersion in sunflower oil, and vacuum-packing. Refrigeration was the least effective method tested, with rapid deterioration of sensory properties, and oxidative spoilage evident from week 4 onward. Oil immersion and vacuum-packing gave reasonable conservation of sensory properties (despite some masking of aromas by the oil). Freezing gave acceptable conservation of sensory properties, and by week 6 there was still no evidence of oxidative spoilage.
authors: Departamento de Quı́mica Analı́tica, Nutrición y Bromatologı́a, Areas de Tecnologı́a de Alimentos y de Nutrición y Bromatologı́a, Campus de Lugo, E-27002 Lugo, Spain.
authors: E
authors: E
authors: Fernández-Fernández
authors: M A
authors: MA
authors: Romero-Rodríguez
authors: M L
authors: ML
authors: Vázquez-Odériz