Impact of the Smoking Process on Biogenic Amine Levels in Traditional Dry-Cured Chorizo

This study aimed to investigate the influence of various production stages on the quality and spoilage conditions of traditionally dry-cured chorizo. To accomplish this, we employed an experimental design that examined three key production parameters: the batch, the filling stage, and the food smoking process. The study was conducted in collaboration with a local producer who adheres to traditional curing methods utilizing oak wood smoke and heat. Biogenic amine levels were closely monitored throughout the process. This involved their extraction and derivatization through the salting-out technique, followed by identification and quantification using LC-ESI/MSn and HPLC-DAD, respectively. The findings suggest that both raw materials and the production process are well controlled during the filling stage. However, it became evident that the 14-day oak wood smoking period had a significant impact on biogenic amine formation, whose total mean values increased from 126 to 1385 mg kg−1, particularly with respect to putrescine (PUT), cadaverine (CAD), and tyramine (TYR), although these levels remained below the oral toxicity limit (2000 mg kg−1). Consequently, the concentration of these compounds can influence the quality and safety of traditionally dry-cured chorizos. Therefore, the combined levels of PUT, CAD, and TYR can serve as a valuable quality indicator for these products.