Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI".

@article{Roseiro2010EffectOP,
  title={Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage "Chouriço Grosso de Estremoz e Borba PGI".},
  author={Lu{\'i}sa Cristina Roseiro and Antony Gomes and Helena R. Gonçalves and Manuela Sol and Rosa Cercas and C. Negr{\~a}o dos Santos},
  journal={Meat science},
  year={2010},
  volume={84 1},
  pages={172-9}
}
The influence of alternative drying environmental conditions on the proteolysis of a traditional Portuguese fermented sausage was evaluated, in relation to different ripening periods. Traditional sausages (batch T) had lower pH than counterparts (batch M), with differences (P<0.05) focused at the fermentation stage. A remarkable accumulation of free amino acids (FAA) was detected in both batches along the ripening process, with batch T having higher mean levels than batch M (1795.2 mg 100 g(-1… CONTINUE READING

From This Paper

Topics from this paper.
11 Citations
0 References
Similar Papers

Citations

Publications citing this paper.
Showing 1-10 of 11 extracted citations

Similar Papers

Loading similar papers…