Publication: Estudio del efecto de la reducción del contenido de sales nitrificantes en la calidad microbiológica y aroma de los embutidos crudos curados
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2016-08-11
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Universidad Complutense de Madrid
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Abstract
Entre las diferentes técnicas que se utilizan para la conservación de la carne se encuentra el curado, método tradicional basado en el empleo de cloruro sódico conjuntamente con sales nitrificantes (nitratos y/o nitritos). Estos compuestos ejercen un importante papel como antimicrobianos y antioxidantes, y participan en la formación del color y aroma típicos de los productos curados. A pesar de todos estos efectos beneficiosos, las sales nitrificantes pueden ser precursoras de la formación de nitrosaminas, compuestos con actividad carcinogénica, teratogénica y mutagénica demostrada. Por este motivo, en los últimos años se ha planteado la posibilidad de reducir la presencia de nitratos y nitritos o incluso evitar su utilización en los productos cárnicos. Para ello es necesario llevar a cabo estudios rigurosos sobre el impacto real de la concentración de nitrificantes en estos productos, a fin de evaluar la posibilidad de disminuir las cantidades permitidas, sin que ello afecte a su seguridad y calidad sensorial. Teniendo en cuenta estos antecedentes, esta Tesis Doctoral se planteó como objetivo evaluar el efecto de la reducción de la concentración de nitrato y nitrito (hasta en un 50% de la cantidad máxima permitida actualmente) en la evolución de la microbiota habitual de los embutidos crudos curados y en el control de los principales microorganismos patógenos asociados a su consumo, así como en el perfil de compuestos volátiles responsables de su aroma...
Curing is a traditional method for meat preservation based on the use of sodium chloride together with nitrifying salts (nitrate and/or nitrite). These compounds exert an important antioxidant and antimicrobial activity, and contribute to the typical colour and flavour of cured products. Despite their beneficial role, nitrate and nitrite may be precursors to the formation of nitrosamines, which carcinogenic, teratogenic and mutagenic activities are well known. For this reason, over the last years the reduction in its use, or even its elimination, have been proposed. This decision should be based on rigorous studies about the impact of reducing the concentration of nitrate and nitrite in the microbial safety and sensory quality of cured meat products. Considering these premises, the objectives of this PhD Thesis were to evaluate the effect of using reduced concentrations of nitrate and nitrite (up to 50% of the maximum levels currently allowed) on the typical microbiota of dry fermented sausages, on the growth of some relevant pathogens associated with the consumption of these products, and on the volatile profile that characterizes their flavour. For this purpose, different types of Mediterranean dry fermented sausages (chorizo, salchichón and fuet) were manufactured with different concentrations of nitrifying salts: 150 mg/kg of both nitrate and nitrite (maximum level allowed by the current European regulations), and a 25% and 50% reductions. Sausages with no nitrate/nitrite (control) were also prepared...
Curing is a traditional method for meat preservation based on the use of sodium chloride together with nitrifying salts (nitrate and/or nitrite). These compounds exert an important antioxidant and antimicrobial activity, and contribute to the typical colour and flavour of cured products. Despite their beneficial role, nitrate and nitrite may be precursors to the formation of nitrosamines, which carcinogenic, teratogenic and mutagenic activities are well known. For this reason, over the last years the reduction in its use, or even its elimination, have been proposed. This decision should be based on rigorous studies about the impact of reducing the concentration of nitrate and nitrite in the microbial safety and sensory quality of cured meat products. Considering these premises, the objectives of this PhD Thesis were to evaluate the effect of using reduced concentrations of nitrate and nitrite (up to 50% of the maximum levels currently allowed) on the typical microbiota of dry fermented sausages, on the growth of some relevant pathogens associated with the consumption of these products, and on the volatile profile that characterizes their flavour. For this purpose, different types of Mediterranean dry fermented sausages (chorizo, salchichón and fuet) were manufactured with different concentrations of nitrifying salts: 150 mg/kg of both nitrate and nitrite (maximum level allowed by the current European regulations), and a 25% and 50% reductions. Sausages with no nitrate/nitrite (control) were also prepared...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Veterinaria, Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, leída el 19/01/2016. Tesis formato europeo (compendio de artículos)