This paper compares some important parameters and the free amino acid and biogenic amine contents ofcured industrial and homemade meat products. To this aim, industrial and homemade “soppressata” and “salsiccia”,typical dry fermented sausages produced in Southern Italy, were analyzed. The homemade sausages showed a higher levelof free biogenic amines than that manufactured industrially, most likely because biogenic amine formation in industrialproducts is limited by the use of starter cultures. The industrial sausages are characterized by a higher total free aminoacid content than the homemade products. Overall, free amino acid and biogenic amine contents demonstrated thatappreciable differences exist between homemade and industrial sausages.
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