{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T00:43:31Z","timestamp":1759970611318,"version":"build-2065373602"},"reference-count":47,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2025,1,23]],"date-time":"2025-01-23T00:00:00Z","timestamp":1737590400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Foundation for Science and Technology (FCT)","doi-asserted-by":"publisher","award":["ERA-FOOD\/0001\/2008-RISKFOODCONT","SFRH\/BD\/44255\/2008"],"award-info":[{"award-number":["ERA-FOOD\/0001\/2008-RISKFOODCONT","SFRH\/BD\/44255\/2008"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Applied Sciences"],"abstract":"<jats:p>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.<\/jats:p>","DOI":"10.3390\/app15031129","type":"journal-article","created":{"date-parts":[[2025,1,23]],"date-time":"2025-01-23T09:01:13Z","timestamp":1737622873000},"page":"1129","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Portuguese Traditional Dry-Fermented Sausages Processed with Liquid Smoke Flavoring: How This Alternative Technology Affects Proteolysis and Biogenic Amines Profile"],"prefix":"10.3390","volume":"15","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-5354-2397","authenticated-orcid":false,"given":"Ana","family":"Gomes-Bispo","sequence":"first","affiliation":[{"name":"Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Avenida Alfredo Magalh\u00e3es Ramalho, 6, 1495-165 Alg\u00e9s, Portugal 2 MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA\u2014Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, 7006-554 \u00c9vora, Portugal 3 Departamento de Fitotecnia, Escola de Cincias e Tecnologia, Universidade de \u00c9vora, 7004-516 \u00c9vora, Portugal 4 Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, I.P., Unidade de Tecnologia e Inova\u00e7\u00e3o, Av. da Rep\u00fablica, Quinta do Marqus, 2780-157 Oeiras, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0877-0101","authenticated-orcid":false,"given":"Miguel","family":"Elias","sequence":"additional","affiliation":[{"name":"MED\u2014Mediterranean Institute for Agriculture, Environment and Development, IIFA\u2014Instituto de Investiga\u00e7\u00e3o e Forma\u00e7\u00e3o Avan\u00e7ada, Universidade de \u00c9vora, 7006-554 \u00c9vora, Portugal"},{"name":"Departamento de Fitotecnia, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, 7004-516 \u00c9vora, Portugal"}]},{"given":"Carlos","family":"Santos","sequence":"additional","affiliation":[{"name":"Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, I.P., Unidade de Tecnologia e Inova\u00e7\u00e3o, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"}]},{"given":"Luisa Cristina","family":"Roseiro","sequence":"additional","affiliation":[{"name":"Instituto Nacional de Investiga\u00e7\u00e3o Agr\u00e1ria e Veterin\u00e1ria, I.P., Unidade de Tecnologia e Inova\u00e7\u00e3o, Av. da Rep\u00fablica, Quinta do Marqu\u00eas, 2780-157 Oeiras, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2025,1,23]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"71","DOI":"10.1016\/j.ijfoodmicro.2018.04.009","article-title":"Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages","volume":"276","author":"Gallego","year":"2018","journal-title":"Int. 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