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Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process.
Meat Science ( IF 7.1 ) Pub Date : 2020-01-18 , DOI: 10.1016/j.meatsci.2020.108062
N Higuero 1 , I Moreno 1 , G Lavado 1 , M C Vidal-Aragón 2 , R Cava 1
Affiliation  

Four batches of Iberian dry-cured loins were manufactured with reduced ingoing amounts of both nitrate and nitrite: 150 mg/kg, 75 mg/kg, 37.5 mg/kg and 0 mg/kg. The effect of reducing or removing nitrate and nitrite and time of drying on physicochemical parameters (moisture, pH, water activity, chloride and residual nitrate and nitrite contents), instrumental colour and nitrosylmyoglobin content, lipid and protein oxidation and on microbiological counts (L. monocytogenes, aerobic mesophilic bacteria and moulds and yeast counts) were investigated. Lipid oxidation increased during the drying process being higher for non-added NO3/NO2, meanwhile protein oxidation affected also those with 37.5 and 75 mg/kg of NO3/NO2 added. The removal of these additives affected instrumental colour coordinates and total colour changes showing that the variation of coloration would be perceptible by the consumer. Nitrosylmyoglobin content was significantly higher for NO3/NO2 added loins. Reduced levels of these additives up to 37.5 mg/kg did not show significant effects on their physico-chemical, microbiological and colour.



中文翻译:

伊比利亚干腌腰肉中硝酸盐和亚硝酸盐的减少及其在干燥过程中的作用。

生产了四批伊比利亚干腌的腰肉,其中硝酸盐和亚硝酸盐的入量均减少:150 mg / kg,75 mg / kg,37.5 mg / kg和0 mg / kg。减少或去除硝酸盐和亚硝酸盐以及干燥时间对理化参数(水分,pH,水活度,氯化物以及残留的硝酸盐和亚硝酸盐含量),仪器颜色和亚硝酰基肌红蛋白含量,脂质和蛋白质氧化以及微生物数量的影响(L.单核细胞增多症,好氧嗜温细菌,霉菌和酵母菌计数)。在干燥过程中被用于更高的脂质氧化增加了非加入NO 3 - / NO 2 - ,同时蛋白质氧化也影响那些具有37.5和75毫克/公斤NO的3- / NO 2 -加入。这些添加剂的去除影响了仪器的颜色坐标和总颜色变化,表明消费者可以察觉到颜色的变化。Nitrosylmyoglobin含量显著更高为NO 3 - / NO 2 -加入腰。将这些添加剂的含量降低至37.5 mg / kg不会对其物理化学,微生物学和颜色产生显着影响。

更新日期:2020-01-18
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