Casing Contribution to Proteolytic Changes and Biogenic Amines Content in the Production of an Artisanal Naturally Fermented Dry Sausage.

Foods · 2020 · PMC7554767 · PMID 32933210

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slightly significantno p-value reported

As regards NaCl content, given as g 100/g total solids, slightly significant differences were observed at the end of the ripening time in both types of sausages, which showed values of 4.77 ± 0.01% and 4.97 ± 0.16% for MCB and MCH, respectively. 3.3.

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