New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation

Nitrite and nitrate are added to cured meat for their bacteriological, technological and sensorial properties. However, they are suspected to be involved in the formation of nitroso compounds (NOCs), such as potentially mutagenic nitrosamines, nitrosylheme and nitrosothiols. Controlling the sanitary...

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Detalles Bibliográficos
Autores principales: Bonifacie, Aline, Gatellier, Philippe, Promeyrat, Aurélie, Nassy, Gilles, Picgirard, Laurent, Scislowski, Valérie, Santé-Lhoutellier, Véronique, Théron, Laetitia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070781/
https://www.ncbi.nlm.nih.gov/pubmed/33919785
http://dx.doi.org/10.3390/foods10040852

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8070781/
https://www.ncbi.nlm.nih.gov/pubmed/33919785
http://dx.doi.org/10.3390/foods10040852

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