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CPP2021-008790

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Study of the effect of eliminating the content of nitrifying salts on the microb...

Study of the effect of eliminating the content of nitrifying salts on the microbiological quality of dry cured meat products (NITRATES) One of the widely used techniques to prolong the shelf-life of meat is salting-curing. This includes the addition of salt, nitrite and sometimes nitrates as a source of nitrite in foods with a long drying processing. Despite the a... ver más

01/01/2021

ARGAL ALIMENTACION

129K€

Presupuesto del proyecto: 129K€

Líder del proyecto

ARGAL ALIMENTACION No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5 | 1M€

Fecha límite participación Sin fecha límite de participación.

Financiación concedida El organismo AGENCIA ESTATAL DE INVESTIGACIÓN notifico la concesión del proyecto el día 2021-01-01

RETOS COLABORACION 21: Proyectos en colaboración público-p... Préstamos de hasta el 95% para la realización de proyectos de desarrollo experimental en cooperación...

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Líder del proyecto

ARGAL ALIMENTACION No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5 | 1M€

Presupuesto del proyecto 129K€

Fecha límite de participación Sin fecha límite de participación.

Descripción del proyecto One of the widely used techniques to prolong the shelf-life of meat is salting-curing. This includes the addition of salt, nitrite and sometimes nitrates as a source of nitrite in foods with a long drying processing. Despite the advantages of nitrite application in the meat industry (pinkish-red color, and antioxidant and antimicrobial properties), it is harmful to human health. There is great concern over the last years stemming from the possible reaction between nitrate with secondary amines to form N-nitrosamines, some of which are carcinogenic.Fuet is composed of pork, salt and pepper and other food additives. These meat products, as a consequence of the physiology of the slaughtered animal, as well as the treatment of the raw material, present a bacterial microflora with a significant concentration of bacteria, among which lactic acid bacteria, members of the Lactobacillus genus, stand out. The elimination of nitrates and nitrites is a market demand in several countries, being France the one leading the way, while Spain and the European Union are expected to follow. A decrease in the content of nitrifying salts in cured meat products could have relevant consequences on their safety and sensory quality, which makes it necessary to carry out rigorous studies under real conditions to evaluate the impact of said reduction.This project, NITRATES, aims to obtain a new solution utilising blends produced by MANE, to obtain a nitrite/nitrate free fuet, which has the desired organoleptic characteristic and will be microbiologically stable. Pulsed electric fields and ultrasound treatments will be additionally tested to improve the quality of the final product. This solution developed by MANE is already in the industrial validation phase for cooked meat products, and will be tested in cured products, in particular fuet and potentially cured ham. Additionally, two aspects of the project are especially at the cutting edge of the current state of the art: the use of predictive microbiology models including food structure interactions and the application of advanced physical technologies to assist conventional food processes, in order to improve the efficiency of the added blends. NITRATES is a project that includes Universidad de Lleida, with a lot of experience in the study of innovative food processing and preservation techniques, ARGAL, a large food company with extensive experience in cured meat products, and MANE, an ingredients company, with presence all around the world, and 50 years of experience in the meat market.

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