Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’

Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’

The content of polycyclic aromatic hydrocarbons (PAHs) in a traditional Spanish smoked sausage known as ‘Botillo del Bierzo’ was analysed. The determination and quantification of PAH4 (the sum of benzo[a]pyrene, benz[a]anthracene, benzo[b]-fluoranthene and chrysene) in the smoked sausage were perfor...

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Bibliographic Details
Main Authors: Jaime R. Fuertes-Martínez, Marcos Guerra, Álvaro Rodríguez-González, Héctor del Valle-Herrero, José B. Valenciano, Víctor Marcelo
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
botillo
Botillo del Bierzo
fermented sausages
polycyclic aromatic hydrocarbons
smoked meat products
smoked paprika
Online Access:https://www.mdpi.com/2304-8158/13/24/4089
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https://www.mdpi.com/2304-8158/13/24/4089

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