Partager

Réactions chimiques lors du séchage et de la fumaison. 1. Séchage.

Chemische Vorgänge beim Pökeln und Räuchern. 1. Pökeln.

Auteurs : JIRA W.

Type d'article : Article

Résumé

Curing is the treatment of meat and meat products with common salt and the simultaneous addition of nitrite and/or nitrate for the purpose of conservation and stabilization of meat colour. Nitrite shows antimicrobial and antioxidative properties. Its addition also results in heat stable red colour and the formation of curing flavour. These desired properties depend on complicated chemical processes which are described in an understandable way. An undesired effect of the application of nitrite is the possible formation of n-nitrosamines. These compounds are only generated under specific conditions, which are described in detail. Further the problem of substitution of curing salt by nitrite free curing systems is discussed.

Détails

  • Titre original : Chemische Vorgänge beim Pökeln und Räuchern. 1. Pökeln.
  • Identifiant de la fiche : 2005-1346
  • Langues : Allemand
  • Source : Fleischwirtschaft - vol. 84 - n. 5
  • Date d'édition : 2004

Liens


Voir d'autres articles du même numéro (1)
Voir la source

Indexation