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

  1. Juan Carlos Domínguez Fernández de Tejerina
  2. José María Zumalacárregui Rodríguez
  3. Javier Mateo Oyagüe
  4. María Mercedes Aguirrezábal Moreno
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.