Changes in quality and antioxidant properties of dry sausages produced by type and dosis of paprika

I. Revilla and A. M Vivar-Quintana
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I. Revilla: University of Salamanca, Area of Food Technology, E.P.S of Zamora, Zamora, Spain, *E-mail: irevilla@usal.es
A. M Vivar-Quintana: University of Salamanca, Area of Food Technology, E.P.S of Zamora, Zamora, Spain, *E-mail: irevilla@usal.es

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S183-S186

Abstract: The objective of the study was to evaluate the effect of the highest doses of paprika and the different percentage of hot paprika on curing process of dry sausage "Chorizo Zamorano" evaluating texture, colour and antioxidant properties. Four types of dry sausage were elaborated, control made with 1.8% of intermediate hot paprika, Zam0% made with 2.8% of intermediate hot paprika, Zam15% made with 2.38% of intermediate hot and 0.42% of hot paprika and Zam30% made with 1.96% of intermediate hot and 0.84% of hot paprika. The results showed that increasing paprika doses and percentage of hot paprika, affect the curing process, resulting in a faster decrease in pH and in water activity. This elicits a more rapid development of texture, suitable hardness being reached in less time. Additionally, these products have greater colour intensity and colour remains more stable during the curing process, together with lower malonaldehyde contents.

Keywords: texture; TBARS; colour; hot paprika; ripening (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10655-cjfs

DOI: 10.17221/10655-CJFS

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