Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts
- PMID: 22417729
- DOI: 10.1016/j.meatsci.2012.02.017
Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts
Abstract
Nitrate and nitrite are commonly added to dry-cured ham to provide protection against pathogen microorganisms, especially Clostridium botulinum. Both nitrate and nitrite were monitored with ion chromatography in dry-cured hams salted with different NaCl formulations (NaCl partially replaced by KCl and/or CaCl(2), and MgCl(2)). Nitrate, that is more stable than nitrite, diffuses into the ham and acts as a reservoir for nitrite generation. A correct nitrate and nitrite penetration was detected from the surface to the inner zones of the hams throughout its processing, independently of the salt formulation. Nitrate and nitrite achieved similar concentrations, around 37 and 2.2 ppm, respectively in the inner zones of the ham for the three assayed salt formulations at the end of the process, which are in compliance with European regulations.
Copyright © 2012 Elsevier Ltd. All rights reserved.
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