Alternativas a nitratos y nitritos para la conservación de embutidos y su beneficio en la salud del consumidor

Abstract

Nitrates and nitrites (INEN: E-249 to E-252) are chemical compounds used in the food industries, their function is based on the preservation and conservation of processed foods to prevent the spread of microorganisms such as sporulated anaerobic bacteria Clostridium botulinum Due to its long-term functions, it is considered toxic and harmful to the health of the consumer. Sausages are products that are included in the basic basket nationally and internationally and are highly consumed due to their ease of preservation, preparation and their low cost in the market, such as sausages, salami, tuna, meat, etc., which makes have consumer acceptance. The objective of this project is to evaluate various natural antioxidants and their ability to replace nitrates and nitrites in the production of sausages, for which an exhaustive review of the updated scientific literature was carried out applying the descriptive-investigative method on the effects of antioxidants. nitrates and nitrites in human health. It was concluded that the existence of natural antioxidants present in thyme, cloves and spinach are useful as a replacement for these compounds in the preservation of sausages that inhibit the development of carcinogenic nitrosamines to the consumer while preserving their organoleptic and microbiological properties. However, the use of ascorbic acid in sausages also helps reduce oxidation, prolonging the useful life of the product. In addition to its antioxidant function, it can also act as a reducing agent, protecting foods against the formation of these nitrosamines.