3. Curing agents: nitrates and nitrites
These are the two fundamental additives (saltpetre (mainly E 252) and nitrite salt (E 250)), at the heart of the SALAISON process (see article
color formation: NO-heme or (NO) 2 -heme ;
the appearance of a specific salted taste;
microbial inhibition: blocking the germination of C. botulinum types A and B spores;
reduced growth rates of enterobacteria, staphylococcus aureus, etc.
These two additives are commonly used in the following doses:
saltpetre: 0.2 to 0.5 g/kg...
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Curing agents: nitrates and nitrites
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In Techniques de l'Ingénieur Traité Agroalimentaire
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