The effect of different paprika types on the ripening process and quality of dry sausages

The main objective of the study was to evaluate the effects of large amounts of paprika and different amounts of hot paprika on the ripening process of dry sausage. The sausages, called 'chorizo' were evaluated for changes in texture, colour and physico-chemical parameters, including rancidity. The results show that when either paprika contents or concentrations of hot paprika were increased, compared with a control, the ripening process of dry sausages was accelerated, probably by the promotion of lactic acid bacteria growth, which, in turn, lead to a fast drop in pH and water activity. These effects cause a rapid development of texture when compared with a suitable control, with an optimal hardness being reached in less time. These products have greater colour intensity, which remains more stable, together with lower malonaldehyde contents than controls. It was shown that paprika, especially the hot variety, exerts a protective effect against rancidity.