| Autor: |
Giorgia Caruso, Giampiero Barbieri, Arpan Bhagat, Salvatore Parisi, Zachary Ryan Conley, Caterina Barone |
| Rok vydání: |
2014 |
| Předmět: |
|
| Zdroj: |
SpringerBriefs in Molecular Science ISBN: 9783319113579 |
| DOI: |
10.1007/978-3-319-11358-6_3 |
| Popis: |
Charcuterie products are often submitted to severe judgment because of the percentage of ingredients such as salt, fat and spices. The reduction of these ingredients is feasible in certain traditional pork cold meats, but their complete removal is difficult; otherwise, the product would lose typical characteristics. This chapter concerns mortadella (with relation to fat reduction) and cooked hams (with concern to salt reduction). Sodium chloride has a key role in the extraction process of proteins and with relation to the texture of cooked hams. This ingredient has been frequently substituted with potassium chloride, but this molecule may affect negatively the taste. Mortadella is a traditional cold meat produced with large percentage of fat cuts. Nevertheless, the manufacturing of mortadella has been profoundly modified in the last 20 years and the fat has been reduced without negative effects on the texture and acceptance of the product. Moreover, the use of nitrite has been discussed. The complete abolition of this additive does not seem possible at present in cooked meat products. The sensorial acceptance and microbiological features are affected by the content of nitrite in the manufacturing of cooked hams or in other charcuterie products. However, a relevant reduction of added nitrite appears to be already achieved at present. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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