Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times |
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Authors: | M Gratacós-Cubarsí C SárragaM Castellari MD GuàrdiaJA García Regueiro J Arnau |
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Affiliation: | IRTA-Food Industries, Finca Camps i Armet s/n. 17121 Monells, Girona, Spain |
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Abstract: | The effect of the amount of added nitrate and nitrate plus nitrite to dry-cured hams on the vitamin (B1, B2, B3, B6) content, the antioxidant enzyme superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSHPx) activities and the thiobarbituric acid reactive substances (TBARS) was assessed in Gastrocnemius muscle at the end of two ripening processes. Five different curing mixtures (Hi–N: 600 KNO3; Lo–N: 150 KNO3; Hi–Mix: 600 KNO3 + 600 NaNO2; Lo–Mix: 150 KNO3 + 150 NaNO2; Hi–Mix/Asc: 600 KNO3 + 600 NaNO2 + 500 sodium ascorbate, expressed as mg of salts added on surface per kg of fresh ham) were evaluated in dry-cured hams aged for 11.5 months (standard process, SP) and 22 months (long process, LP). |
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Keywords: | Dry-cured ham Nitrate Nitrite Vitamins Antioxidant enzymes Oxidative stability |
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