project - EIP-AGRI Operational Group
Innovative solutions to reduce the use of nitrifiers in cooked meat preparations without affecting food safety and organoleptic quality
Soluciones innovadoras para optimizar el uso de nitrificantes en elaborados cárnicos cocidos manteniendo la seguridad alimentaria y la calidad organoléptica
Objectives
The main objective of the project is to answer the following questions:
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What can be done to prevent the loss of so much functional nitrite during the process? When and how is it added? What parameters help preserve its functionality?
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What adjuvants (chemical and technological) enhance the functionality of residual nitrite?
Objectives
El objetivo principal del proyecto es dar respuestas a las preguntas:
- ¿Qué hay que hacer para que no se pierda tan nitrito funcional durante el proceso? ¿Cuándo y cómo
se añade? ¿Qué parámetros ayudan a preservar su funcionalidad?
- ¿Qué adyuvantes (químicos y tecnológicos) potencian la funcionalidad del nitrito residual?
Activities
Companies need to assure the quality of their processed products for a long time. Only a part of the added nitrites remain after cooking and it is necessary to maintain their activity throughout the marketing period . The actions to be taken are:
1. Meta-analysis of the kinetics of nitrites in cooked meats.
2. Testing of chemical and physical alternatives in meat inoculated with Clostridium sporogenes (a surrogate of C. botulinum accepted in testing).
3. Assessment of the organoleptic effects that have quality and sales repercussions. Assessment of the effect of the raw material and of the production process on the residual nitrite and nitrate content and on the sensory characteristics of the product.
Activities
Las empresas deben asegurar la calidad de los elaborados durante tiempos largos. Sólo una
parte de los nitritos añadidos está presente después de la cocción, y es necesario que éstos mantengan
la actividad durante todo el tiempo de comercialización. Las acciones a
emprender son:
1. Meta-análisis sobre la cinética de los nitritos en cocidos.
2. Ensayo de alternativas químicas y físicas en masas cárnicas inoculadas con Clostridium sporogenes
3. Evaluar los efectos organolépticos que repercuten en la calidad y ventas. Evaluación del efecto de la
materia prima y del proceso de producción en el contenido de nitrito y nitrato residual y en las
características sensoriales del producto.
Contexte
The project consists of a big data analysis of variables in the preparation of a wide range of cooked meat products. It will also analyse processing formulations, times and temperatures and cooking technologies and their effects on the residual nitrite and nitrate content and on the sensory properties of the product. In addition to the testing of physical and chemical alternatives on actual products, the aim will be to obtain the key parameters to be controlled.
Accordingly, the project will be developed in two ways:
a) bibliographic analysis to distinguish between the effects of nitrifiers studied in model solutions and those studied in actual products.
b) pilot tests with physical (radio frequency, high pressure) and chemical (extracts and other additives) alternatives to obtain information applicable to the parameters to be controlled.
Project details
- Main funding source
- Rural development 2014-2020 for Operational Groups
- Rural Development Programme
- 2014ES06RDRP009 Spain - Rural Development Programme (Regional) - Cataluña
Emplacement
- Main geographical location
- Girona
€ 125002.77
Total budget
Total contributions from EAFRD, national co-financing, additional national financing and other financing.
Contacts
Project coordinator
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INNOVACC
Project coordinator