Spices affect the biochemical events taking place during the manufacture of Galician chorizo sausage

To investigate the effect of adding different spices (hot paprika, garlic, and oregano) on the biochemical changes during the ripening process and on the sensory attributes of Galician chorizo sausage, five batches (A: made with sweet paprika, B: sweet paprika + hot paprika, C: sweet paprika + garlic, D: sweet paprika + oregano, and E: sweet paprika + hot paprika + garlic + oregano) were manufactured in triplicate. In each replicate of each batch, samples were taken at 0, 2, 5, 9, 14, 21, and 30 d of ripening and analysed for composition, pH, water activity, and colour, proteolytic, lipolytic, and fat oxidation parameters. Additionally, ripened sausages were analysed for sensory attributes. The addition of spices, particularly garlic, increased acidification during the production process. Garlic, whether added alone or in combination with the other spices, significantly enhanced proteolytic and lipolytic processes during ripening. No differences between batches were observed for the a *, b *, peroxide and TBA values indicating that the quantities of hot paprika, garlic and oregano used in this study do not have a noticeable antioxidant effect. Batches containing garlic received the highest ratings from panelists regarding taste and aroma. • The effect of addition of hot paprika, garlic and oregano in Galician chorizo sausage was studied. • The addition of spices enhanced the acidification during the manufacture. • The addition of garlic increased both the proteolytic and lipolytic processes. • Spices in the quantities added did not protect color or fat against oxidative processes. • Sausages containing garlic were the best rated by the tasters.