Can I read Impact of The Smoking Process On Biogenic Amine Levels in Traditional Dry-Cured Chorizo on EtoBox?

Impact of The Smoking Process On Biogenic Amine Levels in Traditional Dry-Cured Chorizo by Amanda Pires is a document available to read on EtoBox.

What is Impact of The Smoking Process On Biogenic Amine Levels in Traditional Dry-Cured Chorizo about?

This study investigates the impact of the smoking process on biogenic amine levels in traditionally dry-cured chorizo, focusing on production parameters such as batch, filling stage, and smoking duration. The findings reveal that the 14-day oak wood smoking significantly increases biogenic amine concentrations, particularly putrescine, cadaverine, and tyramine, although levels remain below toxicity limits. These compounds can serve as quality indicators for chorizo, highlighting the importance of controllin

Author

Amanda Pires

Language

EN