Νιτρικά και νιτρώδη άλατα στα προϊόντα του κρέατος
Δημοσιευμένα:
Jan 31, 2018
Λέξεις-κλειδιά:
νιτρικά νιτρώδη προϊόντα κρέατος Clostridium botulinum
Περίληψη
Τα νιτρικά και νιτρώδη άλατα χρησιμοποιούνται εκτεταμένα στην βιομηχανία του κρέατος καθώς συμβάλλουνσημαντικά τόσο στην βελτίωση των ποιοτικών χαρακτηριστικών, όσο και στην ασφάλεια των προϊόντων του κρέατος. Στα προϊόντα αυτά τα νιτρικά και νιτρώδη άλατα συμβάλουν στην σταθερότητα του ερυθρού χρώματος, στην ανάπτυξη και διατήρηση του ιδιαίτερου αρώματος, αλλά και στον έλεγχο της οξείδωσης των λιπών. Τα άλατα αυτά εμφανίζουν επίσης σημαντική βακτηριοστατική και βακτηριοκτόνο δράση έναντι αλλοιογόνων αλλά και σημαντικών παθογόνων μικροοργανισμών στα προϊόντα του κρέατος. Από τις πιο σημαντικές δράσεις τους είναι η αναστολή της ανάπτυξης και της παραγωγής τοξίνης από το Clostridium botulinum. Σύμφωνα με το Κανονισμό (ΕΕ) αριθ. 1129/2001 τα νιτρικά [νιτρικό νάτριο (E251), νιτρικό κάλιο (E252)] και νιτρώδη άλατα [νιτρώδες κάλιο (249), νιτρώδες νάτριο (Ε250)] περιλαμβάνονται στα εγκεκριμένα πρόσθετα τροφίμων. Τα νιτρικά θεωρούνται σχετικά μη τοξικές ενώσεις αλλά τα νιτρώδη και τα μεταβολικά παράγωγά τους, όπως το μονοξείδιο του αζώτου και διάφορες Ν-νιτροζο-ενώσεις, έχουν συνδεθεί με δυσμενείς επιδράσεις στην υγεία του ανθρώπου. Ο Διεθνής Οργανισμός Έρευνας για τον Καρκίνο (International Agency for Research on Cancer, IARC, 2010) κατέληξε στο συμπέρασμα ότι τα νιτρικά και νιτρώδη είναι πιθανά καρκινογόνες ουσίες για τον άνθρωπο υπό συνθήκες που ευνοούν τον ενδογενή σχηματισμό Ν-νιτρωδο ενώσεων. Τα όρια για τα νιτρικά και νιτρώδη άλατα στα προϊόντα του κρέατος έχουν θεσμοθετηθεί από την Ευρωπαϊκή νομοθεσία [Κανονισμός (ΕΕ) αριθ. 601/2014] για τα τρόφιμα, αλλά και σε άλλες χώρες παγκοσμίως. Από τα αποτελέσματα ερευνών που έγιναν σε διάφορες χώρες διαπιστώνεται ότι τα επίπεδα των νιτρικών και νιτρωδών αλάτων στα προϊόντα κρέατος μειώνονται συνεχώς και στην πλειονότητα τους είναι σύμφωνα με τα όρια που έχουν οριστεί στις αντίστοιχες χώρες.
Λεπτομέρειες άρθρου
- Πώς να δημιουργήσετε Αναφορές
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GOVARI (Μ. ΓΚΟΒΑΡΗ) M., & PEXARA (Α. ΠΕΞΑΡΑ) A. (2018). Νιτρικά και νιτρώδη άλατα στα προϊόντα του κρέατος. Περιοδικό της Ελληνικής Κτηνιατρικής Εταιρείας, 66(3), 127–140. https://doi.org/10.12681/jhvms.15856
- Τεύχος
- Τόμ. 66 Αρ. 3 (2015)
- Ενότητα
- Review Articles
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Λήψεις
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