Topic
Curing salt
About: Curing salt is a research topic. Over the lifetime, 172 publications have been published within this topic receiving 3610 citations. The topic is also known as: Bag of Prague powder #1.
Papers published on a yearly basis
1 / 2
Papers
TL;DR: As oxidation and reduction may occur the concentrations of nitrite plus nitrate in a product has to be controlled and measured especially if the residual amounts are regulated.
931 citations
TL;DR: Volatile compounds arising from amino acid degradation and carbohydrate fermentation were generated at higher levels in the samples with added nitrate, probably due to the higher population of microorganisms in these samples and the effect of nitrate on their metabolism.
188 citations
TL;DR: The volatile profiles of fermented sausages made with either Staphylococcus xylosus or S. carnosus starter cultures were studied with regard to the influence of salt concentration, ripening time and three different combinations of curing ingredients-nitrate, nitrite or nitrite/ascorbate.
167 citations
TL;DR: Compared to LS, HS group has higher lipolytic and LOX activities, TBARS, TFFA, unsaturated fatty acids and TPALDVC, which could be attributed to higher lipid hydrolysis and oxidation during processing.
151 citations
TL;DR: Sorbate, especially in combination with nitrite at concentrations adequate only for cured meat color and flavor development, is at least as effective as currently used nitrite levels in delaying C. botulinum growth and toxin production.
137 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2022 | 1 |
| 2021 | 5 |
| 2020 | 7 |
| 2019 | 5 |
| 2018 | 4 |
| 2017 | 4 |