Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development

Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development

6 pages.-- Review article.

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Bibliographic Details
Main Authors: Aristoy, María Concepción, Flores Llovera, Mónica, Toldrá Vilardell, Fidel
Format: artículo biblioteca
Language:English
Published: Consejo Superior de Investigaciones Científicas (España) 2009-07-30
Subjects:Aroma, Dry-cured ham, Flavour, Nitrate, Nitrite, Nitrosamines, Sabor, Jamón curado, Nitrato, Nitrito, Nitrosaminas,
Online Access:http://hdl.handle.net/10261/15640
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spelling dig-iata-es-10261-156402020-05-21T13:03:07Z Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development Relevancia de nitrato y nitrito en el jamón curado y sus efectos en el desarrollo del aroma Aristoy, María Concepción Flores Llovera, Mónica Toldrá Vilardell, Fidel Aroma Dry-cured ham Flavour Nitrate Nitrite Nitrosamines Sabor Jamón curado Nitrato Nitrito Nitrosaminas 6 pages.-- Review article. [EN] Potassium and sodium salts of nitrite (E 249 and E 250) and nitrate (E 251 and E 252) are authorised for use under certain levels in several foodstuffs such as non-heat-treated, cured and dried meat products, other cured meat products, canned meat products and bacon. The key point in the use of nitrate and nitrite as preservatives is to find a balance between ensuring the microbiological safety of the ham and keeping as low as possible the level of nitrosamines in the final product. Nitrites and nitrates are authorised as additives for dry-cured ham in the Directive 2006/52/EC of 5 July 2006 that modifies previous Council Directive 95/2/EC on food additives other than colours and sweeteners. The effect of nitrate and its reduction to nitrite in controlling the lipid oxidation process during the ham ripening is very important for the development of the characteristic cured flavour. The main benefits and drawbacks of the use of nitrites and nitrates in dry-cured ham and how these levels may affect its flavour are discussed in this manuscript. [ES] Las sales sódica y potásica del nitrito (E249 y E250) y del nitrato (E251 y E252) están autorizados para su uso en los productos cárnicos, secos, curados y no tratados por el calor, otros productos cárnicos curados, productos cárnicos enlatados y bacon. El punto esencial en el uso de nitrato y nitrito como conservantes consiste en encontrar un balance entre el aseguramiento de la seguridad microbiológica del jamón y mantener el nivel de nitrosaminas tan bajo como sea posible. Los nitratos y nitritos están autorizados como aditivos en el jamón curado según la Directiva Europea 2006/52/EC de 5 de Julio de 2006 que modificaba la previa Directiva Europea 95/2/EC de aditivos alimentarios distintos a los colorantes y edulcorantes. El efecto del nitrato y su reducción a nitrito para controlar la oxidación de los lípidos durante la maduración del jamón es muy importante para el desarrollo del característico flavor a curado. Se presentan en este manuscrito los principales beneficios y problemas del uso de los nitratos y nitritos en el jamón curado así como sus efectos en el sabor. Grant AGL2007-65379-C02-01/ALI from the Spanish Ministry of Science and Innovation and FEDER funds is fully acknowledged. Peer reviewed 2009-08-04T09:27:15Z 2009-08-04T09:27:15Z 2009-07-30 artículo http://purl.org/coar/resource_type/c_6501 Grasas y Aceites 60(3): 291-296 (2009) 0017-3495 http://hdl.handle.net/10261/15640 10.3989/gya.130708 1988-4214 en http://dx.doi.org/10.3989/gya.130708 open 55103 bytes application/pdf Consejo Superior de Investigaciones Científicas (España)
institution IATA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-iata-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del IATA España
language English
topic Aroma
Dry-cured ham
Flavour
Nitrate
Nitrite
Nitrosamines
Sabor
Jamón curado
Nitrato
Nitrito
Nitrosaminas
Aroma
Dry-cured ham
Flavour
Nitrate
Nitrite
Nitrosamines
Sabor
Jamón curado
Nitrato
Nitrito
Nitrosaminas
spellingShingle Aroma
Dry-cured ham
Flavour
Nitrate
Nitrite
Nitrosamines
Sabor
Jamón curado
Nitrato
Nitrito
Nitrosaminas
Aroma
Dry-cured ham
Flavour
Nitrate
Nitrite
Nitrosamines
Sabor
Jamón curado
Nitrato
Nitrito
Nitrosaminas
Aristoy, María Concepción
Flores Llovera, Mónica
Toldrá Vilardell, Fidel
Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development
description 6 pages.-- Review article.
format artículo
topic_facet Aroma
Dry-cured ham
Flavour
Nitrate
Nitrite
Nitrosamines
Sabor
Jamón curado
Nitrato
Nitrito
Nitrosaminas
author Aristoy, María Concepción
Flores Llovera, Mónica
Toldrá Vilardell, Fidel
author_facet Aristoy, María Concepción
Flores Llovera, Mónica
Toldrá Vilardell, Fidel
author_sort Aristoy, María Concepción
title Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development
title_short Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development
title_full Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development
title_fullStr Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development
title_full_unstemmed Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development
title_sort relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development
publisher Consejo Superior de Investigaciones Científicas (España)
publishDate 2009-07-30
url http://hdl.handle.net/10261/15640
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AT floreslloveramonica relevanceofnitrateandnitriteindrycuredhamandtheireffectsonaromadevelopment
AT toldravilardellfidel relevanceofnitrateandnitriteindrycuredhamandtheireffectsonaromadevelopment
AT aristoymariaconcepcion relevanciadenitratoynitritoeneljamoncuradoysusefectoseneldesarrollodelaroma
AT floreslloveramonica relevanciadenitratoynitritoeneljamoncuradoysusefectoseneldesarrollodelaroma
AT toldravilardellfidel relevanciadenitratoynitritoeneljamoncuradoysusefectoseneldesarrollodelaroma
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