Magrinyà Núria, Bou Ricard, Rius Núria, Codony Rafael, Guardiola Francesc
Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain.
Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Barcelona, Spain Institut de Recerca i Tecnologia Agroalimentàries (IRTA), XaRTA, Food Technol., Finca Camps i Armet, Monells (Girona), Spain
Food Sci Technol Int. 2016 Apr;22(3):221-34. doi: 10.1177/1082013215586915. Epub 2015 May 19.
This research evaluates the effects of adding a tocopherol mix (0 or 200 mg/kg), two nitrite sources (sodium nitrite or a nitrate-rich vegetable concentrate) and the use of Staphylococcus carnosus together with fermentation types that varied in temperature (12 h at 4 ℃ or 16 ℃) on different quality parameters and acceptability of cooked cured sausages after vacuum packing and storage at 4 ℃ for 120 days. In the presence of S. carnosus, residual nitrate and nitrite levels were reduced. Sausages containing vegetable concentrates and without S. carnosus resulted in higher amounts of residual nitrate and lower curing efficiency. The lowest values in redness and acceptability were observed in those sausages without starter cultures. The addition of tocopherols had no effect on oxidative status and susceptibility to oxidation. However, the highest amount of hydroperoxides was related with nitrite decreased formation. Overall, vegetable concentrates can be used as curing agents if fermentation with a nitrate-reducing starter culture is allowed.
本研究评估了添加生育酚混合物（0或200毫克/千克）、两种亚硝酸盐来源（亚硝酸钠或富含硝酸盐的蔬菜浓缩物）以及使用肉葡萄球菌并结合不同温度（4℃或16℃下12小时）的发酵类型对真空包装并在4℃下储存120天后熟制腌肉香肠的不同质量参数和可接受性的影响。在存在肉葡萄球菌的情况下，残留硝酸盐和亚硝酸盐水平降低。含有蔬菜浓缩物且无肉葡萄球菌的香肠导致更高的残留硝酸盐量和更低的腌制效率。在没有发酵剂的那些香肠中观察到最低的红度值和可接受性。生育酚的添加对氧化状态和氧化敏感性没有影响。然而，最高量的氢过氧化物与亚硝酸盐形成减少有关。总体而言，如果允许使用硝酸盐还原发酵剂进行发酵，蔬菜浓缩物可用作腌制剂。
