Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing

Galician chorizo sausage is a traditional cured meat product from northwest Spain. We monitored changes in the physicochemical and sensory properties of Galician chorizo sausage conserved by four different methods, namely ref rigeration, freezing, immersion in sunflower oil, and vacuum-packing. Refri geration was the least effective method tested, with rapid deterioration of sensory properties, and oxidative spoilage evident from week 4 onward. Oil immersion and vacuum-packing gave reasonable conservation of sensory prope rties (despite some masking of aromas by the oil). Freezing gave acceptable conservation of sensory properties, and by week 6 there was still no evide nce of oxidative spoilage. (C) 2001 published by Elsevier Science Ltd.