Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
Food Res Int. 2021 Nov;149:110691. doi: 10.1016/j.foodres.2021.110691. Epub 2021 Sep 3.
Dry-cured pork loin is a very popular meat product in Mediterranean countries. Pork-loin is manufactured rubbing curing salts, nitrite and nitrate, and spices on the surface of the loin which is then dry-cured or smoked for several months. Although nitrite-derived compounds are crucial for the microbiological safety and development of a distinct flavour, there have been recent concerns about the adverse health effects of nitrite-derived compounds driving to the reduction of curing agents in meat products. In this study, we have evaluated the differences in microbiota and aroma of dry-cured pork loins manufactured with or without paprika and reduced ingoing amounts of nitrate and nitrite. Staphylococcus dominated the microbiota of pork loins without paprika, regardless of the nitrite and nitrate reduction. On the contrary, the reduction of nitrite and nitrate in loins with paprika had an important effect on the microbiota. In these loins a codominance of Staphylococcus and Bacillus together by Enterobacteriaceae occurred. Moreover, paprika addition and reduction of nitrite and nitrate seemed to promote proliferation of lactic acid bacteria. Occurrence of these genera was correlated with the generation of free amino acids and their derived volatile compounds setting clear differences in the aroma profile of dry-cured loins.
干腌猪里脊肉是地中海国家非常受欢迎的肉类产品。猪里脊肉的制作方法是在里脊表面揉搓腌制盐、亚硝酸盐和硝酸盐以及香料，然后进行干腌或烟熏数月。尽管亚硝酸盐衍生化合物对微生物安全和独特风味的发展至关重要，但最近人们对亚硝酸盐衍生化合物的不良健康影响感到担忧，这促使人们减少肉类产品中的腌制剂。在这项研究中，我们评估了用或不用辣椒粉以及减少硝酸盐和亚硝酸盐用量生产的干腌猪里脊肉的微生物群和香气的差异。无论硝酸盐和亚硝酸盐的减少情况如何，不带辣椒粉的猪里脊肉的微生物群主要由葡萄球菌主导。相反，在加辣椒粉的猪里脊肉中减少亚硝酸盐和硝酸盐对微生物群有重要影响。在这些猪里脊肉中，葡萄球菌和芽孢杆菌与肠杆菌科共同占据主导地位。此外，辣椒粉的添加以及硝酸盐和亚硝酸盐的减少似乎促进了乳酸菌的增殖。这些属的出现与游离氨基酸的产生及其衍生的挥发性化合物有关，这使得干腌里脊肉的香气特征明显不同。
