Curing agents: nitrates and nitrites
Delicatessen products - Ingredients and additives

These are the two fundamental additives (saltpetre (mainly E 252) and nitrite salt (E 250)), at the heart of the SALAISON process (see article [F 6 051] ). Here, we simply remind you of their important roles:

• 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...