Munekata Paulo E S, Pateiro Mirian, Domínguez Rubén, Pollonio Marise A R, Sepúlveda Néstor, Andres Silvina Cecilia, Reyes Jorge, Santos Eva María, Lorenzo José M
Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
Department of Food Technology, School of Food Engineering, State University of Campinas (Unicamp), Campinas 13083-862, SP, Brazil.
Foods. 2021 Sep 4;10(9):2094. doi: 10.3390/foods10092094.
Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.
腌制肉制品是一种长期保存肉类食品的古老方法。如今，腌制肉制品广泛使用硝酸盐和亚硝酸盐进行生产。然而，清洁标签运动的兴起促使在加工食品配方中用天然成分替代合成硝酸盐/亚硝酸盐（在食品标签中以E编号表示）。尽管尚未找到理想的合成硝酸盐/亚硝酸盐替代品，但已知某些蔬菜含有相当数量的硝酸盐。例如，某些品种（如瑞士甜菜/叶用甜菜、甜菜根和菠菜甜菜）广泛种植供人类食用，并且含有相当数量的硝酸盐，可作为腌制肉制品加工中的天然成分加以利用。因此，本文概述了这些品种中的主要硝酸盐来源，以及它们的液体和粉末提取物在腌制肉制品生产中的战略应用。
