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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• 作者：M. Gratac¨®s-Cubars¨ª ; C. S¨¢rraga ; M. Castellari ; M.D. Gu¨¤rdia ; J.A. Garc¨ªa Regueiro ; J. Arnau
• 关键词：Dry-cured ham ; Nitrate ; Nitrite ; Vitamins ; Antioxidant enzymes ; Oxidative stability
• 刊名：Meat Science
• 出版年：2013
• 出版时间：November, 2013
• 年：2013
• 卷：95
• 期：3
• 页码：647-651
• 全文大小：313 K

文摘

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).

Minor differences in target parameters between the hams due to the process were found. The amount of nitrate when it was added alone or as a mixture of nitrate and nitrite, as well as the ascorbate addition to dry-cured hams did not affect vitamin B1, B2 and B3 contents. The level of vitamin B6 was affected by both the amount and the mixture of salts; the addition of nitrite reduced around 40 % the content of vitamin B6, but it was not affected by nitrate or ascorbate. The activity of SOD and CAT decreased with the amount of nitrate and nitrite, while GSHPx and TBARS resulted unaffected.