Portuguese Traditional Dry-Fermented Sausages Processed with Liquid Smoke Flavoring: How This Alternative Technology Affects Proteolysis and Biogenic Amines Profile
Source abstract
Abstract
To avoid carcinogenic polycyclic aromatic hydrocarbons, liquid smoke flavoring (LSF) is widely used by the meat industry, yet wood smoking remains a deep-rooted practice among Portuguese traditional dry-fermented producers. In this study, the use of LSF was compared with traditional smoking. In addition, two different ways of using LSF were also tested: spraying and mixing (during seasoning). The profiles of amino acids (AA) and biogenic amines (BA) were studied at pre-scheduled moments of processing and storage. When compared to smoked products, LSF did not affect total AA content; however, when mixed during seasoning, it inhibited the accumulation of arginine and lysine (precursors of BA) in final products. The conventional smoking replacement, by mixing LSF during seasoning, turned out to be critical to lessen BA of bacterial origin accumulation as well, especially for putrescine, cadaverine and tyramine. The benefits of spraying LSF over smoking were higher for final products than for storage, as differences between them tended to fade with time (except for tyramine). These results also demonstrate that a simple change in traditional dry-fermented sausage processing, such as mixing LSF during product seasoning, significantly contributes to the safety of these products through the reduction in undesirable BA.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Polyamine Metabolism and Applications · Muscle metabolism and nutrition · Protein Hydrolysis and Bioactive Peptides
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal 2 MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA—Instituto de Investigação e Formação Avançada, Universidade de Évora, 7006-554 Évora, Portugal 3 Departamento de Fitotecnia, Escola de Cincias e Tecnologia, Universidade de Évora, 7004-516 Évora, Portugal 4 Instituto Nacional de Investigação Agrária e Veterinária, I.P., Unidade de Tecnologia e Inovação, Av. da República, Quinta do Marqus, 2780-157 Oeiras, Portugal
MED—Mediterranean Institute for Agriculture, Environment and Development, IIFA—Instituto de Investigação e Formação Avançada, Universidade de Évora, 7006-554 Évora, Portugal
Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, 7004-516 Évora, Portugal
Instituto Nacional de Investigação Agrária e Veterinária, I.P., Unidade de Tecnologia e Inovação, Av. da República, Quinta do Marquês, 2780-157 Oeiras, Portugal
Funding
Foundation for Science and Technology (FCT)
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