## 3 Results
### Biogenic Amines Profile  
The BA content determined for the studied products, as presented in Table 3, show that it was drastically (\(p<0.001\)) influenced by the raw material batch, processing technology, and storage time. Higher total BA content was determined in products from Batch B. Moreover, while BA levels increased with processing and storage, the processing with LSF helped to counteract their accumulation. Although total BA levels determined in \"RM\" samples were comparable between batches (ranging between 78.68 and 93.96 mg/kg DM), differences arose during processing and subsequent storage. In \"FP\" of Batch B, total BA reached 279.32 and 621.70 mg/kg DM (samples \"LSF\" and \"Control\", in the same order), while those from Batch A accounted for 113.82 and 127.74 mg/kg DM (\"LSF\" and \"Control\" samples, respectively). After a 3-month storage, total BA in Batch B products were three to six times higher than those initially found in \"RM\" samples, reaching up to 982.30 and 691.84 mg/kg DM (in the same order samples \"Control_3M\" and \"LSF_3M\", respectively). On the other hand, in products from Batch A, BA levels corresponded to 329.62 and 281.53 mg/kg DM in \"Control_3M\" and \"LSF_3M\", respectively. As expected, endogenous amines, spermine and spermidine, clearly prevailed in \"RM\" samples (Table 3). Their preponderance, however, progressively decreased with the accumulation of bacterial-origin amines (including tyramine and putrescine), which became the most abundant. In global terms, the found levels of spermine in \"RM\" samples from both batches decreased during processing and storage to final levels ranging between 51.34 and 67.02 mg/kg DM (in Batch A \"LSF_3M\" and \"Control_3M\", respectively). On the contrary, spermidine content initially determined in \"RM\" samples (0.26 and 1.23 mg/kg DM (\"LSF\" from Batch B and Batch A)) increased with processing and storage. Even though similar content was found in dry-fermented sausages (\"FP\") in both batches (4.32-7.47 mg/kg DM in \"LSF\" and \"Control\" samples from Batch A), a significant increase took place during the storage of products from Batch B, reaching up to 22.44 and 20.32 mg/kg DM in \"Control_3M\" and \"LSF_3M\", respectively. For putrescine, cadaverine and tyramine, the results show that their evolution was also dependent on the studied factors. In Batch B \"FP\" products, tyramine content corresponded to 285.86 and 124.82 mg/kg DM (\"Control\" and \"LSF\", in the same order). For \"Control\" counterparts, tyramine levels remained stable until the end of storage. Nevertheless, a different trend was registered for \"LSF\" products, where this amine continuously increases during the entire storage (up to 246.28 mg/kg DM). Also, for \"Control\" products, tyramine levels increased from 32.74 mg/kg DM in \"FP\" up to 180.70 mg/kg DM determined in \"3M\", whilst in \"LSF\" samples these levels varied from 29.77 mg/kg DM in \"FP\" products to 138.70 mg/kg DM found in dry-fermented sausages stored for 3 months. Regarding putrescine and cadaverine, these amines were absent or present at low levels in seasoned raw material (\"RM\" samples). However, the accumulation of cadaverine rose in \"FP\" from Batch B (126.72 mg/kg DM, which is 7 to 20 times higher than in other \"FP\" products). In any case, the highest cadaverine levels were always registered in stored products: after the first month for smoked dry-fermented sausages (23.40 and 167.75 mg/kg DM, Batches A and B, respectively), or after 3 months of storage for those produced with \"LSF\" (33.53 and 56.52 mg/kg DM, Batches A and B, respectively). Such discrepancies related to the batch were also perceived for putrescine. Once more, the \"FP\" from Batch B showed the highest levels (131.30 mg/kg DM in \"Control\" samples and 48.17 mg/kg DM in \"LSF\" samples). On the other hand, putrescine content in \"FP\" from Batch A was always lower than 10 mg/kg DM.