Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages.
The effects of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages of small diameter were investigated. During pre-ripening (day 5), levels of lactic acid bacteria and yeasts were slightly higher in nitrite-made sausages than in those made with nitrate. In contrast, nitrite discouraged the growth of psychrotrophs as occurs in fermented sausages. By the end of ripening (day 26), levels of microorganisms were similar in both batches of sausages except for psychrotrophs being higher in those made with nitrite. Nitrate-made sausages showed higher aroma and taste intensity.
Sanz
Y
Y
Instituto de Agroquímica y Tecnología de Alimentos (C.S.I.C.), Valencia, Spain.
Vila
R
R
Toldrá
F
F
Flores
J
J
D000818:Animals; D001419:Bacteria / Q000737:chemistry; D001420:Bacteria, Aerobic / Q000737:chemistry; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000737:chemistry; D005285:Fermentation; D005516:Food Microbiology; D005520:Food Preservatives / Q000737:chemistry; D005525:Food-Processing Industry; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000737:chemistry; D008461:Meat Products / Q000382:microbiology / Q000592:standards; D008835:Micrococcaceae / Q000737:chemistry; D009566:Nitrates / Q000737:chemistry*; D009573:Nitrites / Q000737:chemistry*; D010407:Penicillium / Q000737:chemistry / Q000254:growth & development; D013552:Swine; D013649:Taste; D015003:Yeasts / Q000737:chemistry
D005520:Food Preservatives; D009566:Nitrates; D009573:Nitrites