Despite the number of studies that

Despite the number of studies that have focused on alternatives to nitrite in meat products, it has not
been found yet a single compound that performs all its functions. Therefore, nitrate and nitrite are still
common additives in the meat industry. However, to reduce nitrosamine formation, both ingoing
amounts and residual levels must be controlled. Dry-fermented sausages were prepared with the
maximum amounts of nitrate and nitrite allowed by the European Union, 25% and 50% reduction, and no
nitrate/nitrite. The concentration of these additives significantly affected Gram-positive catalase-positive
cocci, which numbers were 1 and 2 log cfu/g higher in the 50% reduction and control batches, respectively.
A higher amount of volatiles derived from amino acid degradation and carbohydrate fermentation
was detected, related to the microbiological changes. Enterobacteriaceae increased during fermentation
at lower nitrate/nitrite concentrations. A relation was found between ingoing and residual nitrite, which
was 3.5 fold higher when the maximum amount was used in comparison to the 50% reduction.

ผลลัพธ์ (อังกฤษ) 2:

Despite the Number of Studies that have focused on Alternatives to nitrite in Meat Products, it has not
yet been a single Compound Found that performs all ITS functions. Therefore, nitrate and nitrite are still
common additives in the Meat Industry. However, to Reduce nitrosamine Formation, both ingoing
amounts and residual levels must be controlled. Dry-fermented sausages were prepared with the
amounts of nitrate and nitrite maximum allowed by the European Union, 25% and 50% Reduction, and no
nitrate / nitrite. The concentration of these additives significantly AFFECTED Gram-positive catalase-positive
cocci, which Numbers were 1 and 2 log cfu / G Higher in the 50% Reduction and Control batches, respectively.
A Higher amount of volatiles derived from amino acid degradation and carbohydrate fermentation.
was detected, related to the microbiological changes. Increased Enterobacteriaceae during fermentation
at Lower nitrate / nitrite concentrations. A relation between ingoing and residual nitrite was Found, which
was 3.5 when the Fold Higher maximum amount was used in comparison to the 50% Reduction.