Skip to Main content Skip to Navigation
Journal articles

Réduire l’imprégnation en sel des charcuteries sèches – Conséquences sur les qualités technologiques et sensorielles des produits finis

Abstract : Curing of meat is a preservation technique widely used since antiquity to prolong shelf life. It consists in bringing together meat with a mixture containing sodium chloride and nitrate/nitrite. Sodium chloride affects the flavour, texture and shelf life of meat products. Both nitrate and nitrite affect the colour, flavour and give to cured meat products their typical aroma. Animal fat contained in dry-cured meat products also plays a role by mainly affecting the flavour and texture. Excessive intake of sodium has been linked to hypertension and increased risk of cardiovascular diseases. Cured processed meat intake, as well as excessive intake of saturated fatty acids contained in pork fat, has been identified as factors promoting some cancers. Consequently, there is an increasing demand from people to remove as much these “ingredients” in processed meat and to develop healthier cured meat products. This paper reviews how and in what extend sodium and animal fat contents can be reduced during the elaboration process of dry-cured hams and dry-fermented sausages.
Document type :
Journal articles
Complete list of metadata

Cited literature [50 references]  Display  Hide  Download

https://hal.inrae.fr/hal-02915063
Contributor : Roselyne Tâche <>
Submitted on : Thursday, August 13, 2020 - 3:10:37 PM
Last modification on : Thursday, February 4, 2021 - 9:02:05 AM
Long-term archiving on: : Monday, November 30, 2020 - 7:15:08 PM

File

2019_Mirade_Innovations Agrono...
Files produced by the author(s)

Licence


Distributed under a Creative Commons Attribution - NonCommercial - NoDerivatives 4.0 International License

Identifiers

Collections

Citation

Pierre-Sylvain Mirade. Réduire l’imprégnation en sel des charcuteries sèches – Conséquences sur les qualités technologiques et sensorielles des produits finis. Innovations Agronomiques, INRAE, 2019, 78, pp.69-79. ⟨10.15454/gqvt-dc10⟩. ⟨hal-02915063⟩

Share

Metrics

Record views

83

Files downloads

121