Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process

Abstract

Four batches of Iberian dry-cured loins were manufactured with reduced ingoing amounts of both nitrate and nitrite: 150 mg/kg, 75 mg/kg, 37.5 mg/kg and 0 mg/kg. The effect of reducing or removing nitrate and nitrite and time of drying on physicochemical parameters (moisture, pH, water activity, chloride and residual nitrate and nitrite contents), instrumental colour and nitrosylmyoglobin content, lipid and protein oxidation and on microbiological counts (L. monocytogenes, aerobic mesophilic bacteria and moulds and yeast counts) were investigated. Lipid oxidation increased during the drying process being higher for non-added NO3−/NO2−, meanwhile protein oxidation affected also those with 37.5 and 75 mg/kg of NO3−/NO2− added. The removal of these additives affected instrumental colour coordinates and total colour changes showing that the variation of coloration would be perceptible by the consumer. Nitrosylmyoglobin content was significantly higher for NO3−/NO2− added loins. Reduced levels of these additives up to 37.5 mg/kg did not show significant effects on their physico-chemical, microbiological and colour.