Effect of nitrate and nitrite curing salts on the generation and oxidation of fatty acids in non-fermented sausages

被引：24

作者：

Navarro, JL ^{[1
]}

Nadal, MI ^{[1
]}

Nieto, P ^{[1
]}

Flores, J ^{[1
]}

机构：

[1] CSIC, Inst Agroquim & Tecnol Alimentos, E-46010 Valencia, Spain

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2001年 / 212卷 / 04期

关键词：

nitrate; nitrite; dry sausages; free fatty acids; flavour;

D O I：

10.1007/s002170000275

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this work was to study the effect of nitrate and nitrite curing salts on FFA generation and oxidation during an industrial process of country-style dry sausages (35/40 mm casing diameter) to determine their role in flavour development. The pH values of the sausages are around 6.0 during the dry processing. FFA liberation is two or three times greater in the samples with nitrite than in those with nitrate. However, the intensity of the oxidative phenomena during the drying process does not depend on the quantity of FFA. In the samples with nitrate more intense oxidative phenomena take place, which lead to a stronger typical dry-cured flavour than in samples with nitrite.

引用

页码：421 / 425

页数：5

共 28 条

[1]

[Anonymous], 1975, 2918 ISO

[2]

BARLETT GR, 1959, J BIOL CHEM, V234, P466

[3] Accelerated production of dry fermented sausage [J].

Blom, H ;

Hagen, BF ;

Pedersen, BO ;

Holck, AL ;

Axelsson, L ;

Naes, H .

MEAT SCIENCE, 1996, 43 :S229-S242

[4]

DURAND P, 1990, COMMUNICATION

[5]

Flores J, 1996, FLEISCHWIRTSCHAFT, V76, P163

[6] Mediterranean vs northern European meat products. Processing technologies and main differences [J].

Flores, J .

FOOD CHEMISTRY, 1997, 59 (04) :505-510

[7]

FLORES J, 1993, ENCY FOOD SCI FOOD T, P1277

[8]

FOLCH J, 1957, J BIOL CHEM, V226, P497

[9]

Gou P, 1998, FLEISCHWIRTSCHAFT, V78, P340

[10]

INCZE K, 1991, 3RD P INT C MEAT SCI, P829

← 1 2 3 →