Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)

The acidity of the fat increases considerably during ripening in both systems of manufacture; however, the final values were among the lowest previously reported. The peroxide and TBA values evolved differently in the homemade and industrial batches. At the end of ripening, no significant differences associated with the system of manufacture (homemade or industrial) were observed in the peroxide value; however, the homemade batches showed significantly higher TBA values.