Food additives
Can I use curing salt on chicken? There may be doubts regarding the use, or not, of curing salt in chicken and other poultry meat when smoking or in the production of chicken sausages.
Continue reading Devo usar sal de cura em frangos?
The relationship between nitrite, nitrate and cancer has been the subject of studies and debates in the scientific and health community. Nitrite (NO2-) and nitrate (NO3-) are chemical compounds that can be found naturally in various foods, mainly vegetables. They are also included in processed products such as cured meats.
Continue reading Nitrito e nitrato, presentes no sal de cura, podem causar câncer?
The color of sausages is one of the quality parameters that most influence consumer choice. The manufacture of sausages (fresh or cooked) involves the addition of some additives, which, despite having different technological functions, have an effect on the color of the sausage. Among them, we have:
Continue reading Aditivos e corantes para a cor das linguiças
Celery, for example, contains nitrates, which under the right conditions can transform into nitrites and help color, prevent rancidity and inhibit anaerobic pathogens such as Clostridium botulinum. Beetroot can also be used for similar purposes, while cherry powder contains antioxidants and a high concentration of ascorbic acid (vitamin C) which increases the rate of nitric oxide reduced by nitrite, resulting in a reaction with myoglobin and the transformation into nitrosyl -hemochrome when heated, setting the reddish color typical of cured meats. Vinegar (acetic acid) and lemon juice can also be used, as acetic and citric acids are effective in preventing the growth of bacteria, including Listeria monocytogenes.
Continue reading Cura natural na charcutaria nitrito e nitrato em vegetaisIn many sausage formulas, ingredients that naturally have antioxidant properties can be used, such as: Continue reading Conservantes, Antioxidantes Naturais e Cura natural
O mold, fungus or mold is a very common problem in the production of salami, hearts or others sausages or whole pieces of meat from the delicatessen that go through curing/maturing processes. O mold It is a problem that must be taken seriously as some types can generate toxins. For more details on the types of mold, toxins and consumption of contaminated products, read the publication https://charcutaria.org/carnes/mofo-no-salame-e-em-outros-embutidos/
Continue reading Como eliminar o mofo na charcutaria?
Curing is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate for preservation, flavor and color purposes. Some publications distinguish the use of salt alone as salting, and reserve the word cure for the use of salt with nitrates/nitrites. Curing ingredients can be rubbed onto the surface of the food, mixed into dry foods (dry curing), or dissolved in water (brine, wet curing, or pickling). In the last processes, the food is submerged in the brine until it is completely covered. With large cuts of meat, brine can also be injected into the muscle. The term pickle in curing has been used to mean any brine solution or a brine curing solution with added sugar.
Continue reading Cura e defumação para conservar alimentos em casa
It is not the curing salt (nitrite and/or nitrate) itself that is associated with cancer, but rather the nitrosamines, which are a secondary compound that, in certain circumstances, including our stomach, can be formed in the human body by consumption. of nitrite. Knowing this, the main question is: what is the biggest source of nitrite and nitrate in our food?
Continue reading Carnes processadas sal de cura nitrito nitrato e câncer
These are substances with the function of maintaining the appearance and palatability of food, that is, keeping it in a condition to be consumed within a certain time, preventing or preventing deterioration caused by microorganisms or enzymatic action. Example: curing salt
Continue reading Principais ingredientes e aditivos usados em carnes
It is possible to use the celery powder or other vegetable that has nitrate naturally present in its composition to replace curing salt in the curing process of meats, such as sausages, sausages and salami?
Continue reading Aipo para substituir o sal de cura na cura de carnes?
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