Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development

Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development

Potassium and sodium salts of nitrite (E 249 and E 250) and nitrate (E 251 and E 252) are authorised for use under certain levels in several foodstuffs such as non-heat-treated, cured and dried meat products, other cured meat products, canned meat products and bacon. The key point in the use of nitr...

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Bibliographic Details
Main Authors: Fidel Toldrá, M-Concepción Aristoy, Mónica Flores
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 2009-07-01
Series:Grasas y Aceites
Subjects:
aroma
dry-cured ham
flavour
nitrate
nitrite
nitrosamines
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/579

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