Skip to main content
SpringerLink
Log in

Effect of nitrate and nitrite curing salts on the generation and oxidation of fatty acids in non-fermented sausages

  • ORIGINAL PAPER
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

 The purpose of this work was to study the effect of nitrate and nitrite curing salts on FFA generation and oxidation during an industrial process of country-style dry sausages (35/40 mm casing diameter) to determine their role in flavour development. The pH values of the sausages are around 6.0 during the dry processing. FFA liberation is two or three times greater in the samples with nitrite than in those with nitrate. However, the intensity of the oxidative phenomena during the drying process does not depend on the quantity of FFA. In the samples with nitrate more intense oxidative phenomena take place, which lead to a stronger typical dry-cured flavour than in samples with nitrite.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Author information

Authors and Affiliations

  1. Instituto de Agroquímica y Tecnología de Alimentos (C.S.I.C.), Apartado de correos 73, Burjassot-46100 (Valencia), Spain e-mail: jlnavarro@iata.csic.es Tel.: +34-6-3900022 Fax: +34-6-3636301, , , , , , ES

    J. L. Navarro, M. I. Nadal, P. Nieto & J. Flores

Authors
  1. J. L. Navarro
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. M. I. Nadal
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. P. Nieto
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. J. Flores
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

Received: 14 July 2000 / Revised version: 15 September 2000

Rights and permissions

Reprints and permissions

About this article

Cite this article

Navarro, J., Nadal, M., Nieto, P. et al. Effect of nitrate and nitrite curing salts on the generation and oxidation of fatty acids in non-fermented sausages. Eur Food Res Technol 212, 421–425 (2001). https://doi.org/10.1007/s002170000275

Download citation

  • Issue Date:

  • DOI: https://doi.org/10.1007/s002170000275

Search

Navigation