Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile
© 2015 Elsevier Ltd. Despite the number of studies that have focused on alternatives to nitrite in meat products, it has not been found yet a single compound that performs all its functions. Therefore, nitrate and nitrite are still common additives in the meat industry. However, to reduce nitrosamine formation, both ingoing amounts and residual levels must be controlled. Dry-fermented sausages were prepared with the maximum amounts of nitrate and nitrite allowed by the European Union, 25% and 50% reduction, and no nitrate/nitrite. The concentration of these additives significantly affected Gram-positive catalase-positive cocci, which numbers were 1 and 2 log cfu/g higher in the 50% reduction and control batches, respectively. A higher amount of volatiles derived from amino acid degradation and carbohydrate fermentation was detected, related to the microbiological changes. Enterobacteriaceae increased during fermentation at lower nitrate/nitrite concentrations. A relation was found between ingoing and residual nitrite, which was 3.5 fold higher when the maximum amount was used in comparison to the 50% reduction.
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Format: | artículo biblioteca |
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Elsevier
2015
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Subjects: | Residual nitrate, Residual nitrite, Gram-positive catalase-positive cocci, Volatile profile, Enterobacteriaceae, Dry-fermented sausages, |
Online Access: | http://hdl.handle.net/10261/117055 |
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dig-ictan-es-10261-1170552021-05-12T12:03:27Z Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile Hospital, Xavier F. Carballo, José Fernández, Manuela Arnau Arboix, Jacint Gratacós-Cubarsí, Marta Hierro, Eva Residual nitrate Residual nitrite Gram-positive catalase-positive cocci Volatile profile Enterobacteriaceae Dry-fermented sausages © 2015 Elsevier Ltd. Despite the number of studies that have focused on alternatives to nitrite in meat products, it has not been found yet a single compound that performs all its functions. Therefore, nitrate and nitrite are still common additives in the meat industry. However, to reduce nitrosamine formation, both ingoing amounts and residual levels must be controlled. Dry-fermented sausages were prepared with the maximum amounts of nitrate and nitrite allowed by the European Union, 25% and 50% reduction, and no nitrate/nitrite. The concentration of these additives significantly affected Gram-positive catalase-positive cocci, which numbers were 1 and 2 log cfu/g higher in the 50% reduction and control batches, respectively. A higher amount of volatiles derived from amino acid degradation and carbohydrate fermentation was detected, related to the microbiological changes. Enterobacteriaceae increased during fermentation at lower nitrate/nitrite concentrations. A relation was found between ingoing and residual nitrite, which was 3.5 fold higher when the maximum amount was used in comparison to the 50% reduction. This work has been supported by the Spanish Ministry of Education and Science (Programme Consolider-Ingenio 2010, Project CSD 2007-00016). The authors also thank Universidad Complutense de Madrid (Group 920276, GR35/10A) for its financial support Peer Reviewed 2015-06-24T08:47:42Z 2015-06-24T08:47:42Z 2015 2015-06-24T08:47:42Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1016/j.foodcont.2015.04.024 issn: 0956-7135 Food Control 57: 275- 281 (2015) http://hdl.handle.net/10261/117055 10.1016/j.foodcont.2015.04.024 none Elsevier |
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Residual nitrate Residual nitrite Gram-positive catalase-positive cocci Volatile profile Enterobacteriaceae Dry-fermented sausages Residual nitrate Residual nitrite Gram-positive catalase-positive cocci Volatile profile Enterobacteriaceae Dry-fermented sausages |
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Residual nitrate Residual nitrite Gram-positive catalase-positive cocci Volatile profile Enterobacteriaceae Dry-fermented sausages Residual nitrate Residual nitrite Gram-positive catalase-positive cocci Volatile profile Enterobacteriaceae Dry-fermented sausages Hospital, Xavier F. Carballo, José Fernández, Manuela Arnau Arboix, Jacint Gratacós-Cubarsí, Marta Hierro, Eva Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile |
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© 2015 Elsevier Ltd. Despite the number of studies that have focused on alternatives to nitrite in meat products, it has not been found yet a single compound that performs all its functions. Therefore, nitrate and nitrite are still common additives in the meat industry. However, to reduce nitrosamine formation, both ingoing amounts and residual levels must be controlled. Dry-fermented sausages were prepared with the maximum amounts of nitrate and nitrite allowed by the European Union, 25% and 50% reduction, and no nitrate/nitrite. The concentration of these additives significantly affected Gram-positive catalase-positive cocci, which numbers were 1 and 2 log cfu/g higher in the 50% reduction and control batches, respectively. A higher amount of volatiles derived from amino acid degradation and carbohydrate fermentation was detected, related to the microbiological changes. Enterobacteriaceae increased during fermentation at lower nitrate/nitrite concentrations. A relation was found between ingoing and residual nitrite, which was 3.5 fold higher when the maximum amount was used in comparison to the 50% reduction. |
format |
artículo |
topic_facet |
Residual nitrate Residual nitrite Gram-positive catalase-positive cocci Volatile profile Enterobacteriaceae Dry-fermented sausages |
author |
Hospital, Xavier F. Carballo, José Fernández, Manuela Arnau Arboix, Jacint Gratacós-Cubarsí, Marta Hierro, Eva |
author_facet |
Hospital, Xavier F. Carballo, José Fernández, Manuela Arnau Arboix, Jacint Gratacós-Cubarsí, Marta Hierro, Eva |
author_sort |
Hospital, Xavier F. |
title |
Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile |
title_short |
Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile |
title_full |
Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile |
title_fullStr |
Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile |
title_full_unstemmed |
Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile |
title_sort |
technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: typical microbiota, residual nitrate and nitrite and volatile profile |
publisher |
Elsevier |
publishDate |
2015 |
url |
http://hdl.handle.net/10261/117055 |
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