Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’
Jaime R Fuertes-Martínez, Marcos Guerra, Álvaro Rodríguez-González, Héctor del Valle-Herrero, José B Valenciano, Víctor Marcelo, Mükerrem Kaya · 2024
Read Influence of Smoking and Paprika Spice on the Content of Polycyclic Aromatic Hydrocarbons (PAHs) in the Traditional Spanish Smoked Sausage ‘Botillo del Bierzo’ by Jaime R Fuertes-Martínez, Marcos Guerra, Álvaro Rodríguez-González, Héctor del Valle-Herrero, José B Valenciano, Víctor Marcelo, Mükerrem Kaya (2024) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-11675144.txt.
Description
Smoked foods can carry soot chemicals linked to cancer, and a traditional Spanish sausage gives a neat test case for where they come from. Jaime Fuertes-Martínez and co-authors measure these chemicals in Botillo del Bierzo in this 2024 study, checking both the smoking step and the paprika in the recipe.
A full day of smoking added very little to the levels found. The paprika mattered more, with smoked paprika carrying more of the chemicals than unsmoked. All samples sat well below legal safety limits. Using low-smoke or mixed paprika, the authors conclude, keeps the classic flavor while trimming the chemical load further.
Catalog record
| CREATOR | Jaime R Fuertes-Martínez, Marcos Guerra, Álvaro Rodríguez-González, Héctor del Valle-Herrero, José B Valenciano, Víctor Marcelo, Mükerrem Kaya |
|---|---|
| YEAR | 2024 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 39 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |