Lipolytic and oxidative changes in 'Chorizo' during ripening.

Changes in fats during the ripening of 'chorizo'-a Spanish dry sausage- elaborated by traditional and industrial processes have been studied. Total free fatty acids (FFA), carbonyls, volatile fatty acids (acetic acid), TBA number and individual FFA were determined. A marked increase of total free fatty acids was observed, although an increase of rancidity was not detected. Except in one of the batches studied in which a rise in carbonyls was reported, these compounds remained unchanged during the ripening in the rest of the batches analysed. No significant change occurred in the proportions of different free fatty acids during ripening in both types of 'chorizo'. There was a marked increase of acetic acid during the first days of ripening followed by a slow fall in the ultimate stages.