Evolución de los aminoácidos libres durante la maduración del "chorizo"

  1. Domínguez Fernández de Tejerina, Juan Carlos
  2. Zumalacárregui Rodríguez, José María
  3. Mateo Oyagüe, Javier
  4. Aguirrezábal Moreno, María Mercedes
Anales de la Facultad de Veterinaria de León

ISSN: 0373-1170

Year of publication: 1989

Year: 35

Issue: 35

Pages: 79-86

Type: Article

More publications in: Anales de la Facultad de Veterinaria de León


The evolution of free amino acids during the ripening of a typical Spanish dry fermented sausage (chorizo) elaborated by traditional and industrial processes in the province of León has been studied. Most free amino acids showed a variable progress with appreciable fluctuations. Glutamine, Taurine and Asparagine were the only compounds that suffered an important decrease during ripening.