The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

This study evaluated the effect of sodium nitrate reduction on following parameters: thiobarbituric acid reactive substances, color parameters (CIE L* a* b*), total heme pigments, iron content and nutritional value related to N-nitrosamines as well nitrite residues traditionally produced fermented loins. Raw loins (m. longissimus thoracis et lumborum) products with different levels added (0, 50, 100, 150 mg kg−1) were tested during six months vacuum storage. The did not lead statistically significant changes in pigment at end processing Water activity differ significantly between formulations. Fermented revealed residual <10 kg−1, while amount residue depended level production, obtaining highest 19.0 kg−1 for sample addition. nitrosamines was <5 µg all samples, which proves their chemical safety. In conclusion, use reduced 50 allows obtain a product properties similar nitrate, especially terms its physicochemical lipid oxidation.