Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture

Abstract

Three different drying processes (smoking, oven-drying and sun-drying) were compared for preparing paprika as an ingredient in Iberian chorizo manufacture. The physical–chemical parameters, microbial counts, colour, oxidative stability and storage of the fermented meat product packaged under vacuum in various commercialisation formats (whole, pieces and slices) were evaluated. In addition, sensory analysis was assessed at both the beginning and end of the storage. The smoked paprika stabilised the colour and preserved the Iberian chorizo against lipid oxidation after processing and during storage, independent of its commercialisation format. On the contrary, the fermented sausages elaborated with oven-dried paprika were highly susceptible to rancidity and colour loss. The sun-dried paprika presented a better aptitude as an ingredient in Iberian chorizo than those that were oven-dried, but the packaged sliced samples were most susceptible to colour degradation and lipid oxidation.