Liha töötlemine
contribute to cooked ham aroma (Toldrá and
Safety Aspects
Flores 2007a).
In order to determine the impact of a spe- The use of nitrite in meat products, and there-
cific volatile compound on the total aroma, it fore in cooked ham, is due to its antimicro-
is necessary to study several factors, such as bial effect, which prevents the growth of
odor threshold, concentration, interaction Clostrodium botulinum; in addition, nitrite is
with the food matrix, and temperature. The responsible for the characteristic pink color
contribution of the volatile compounds to the and prevents lipid oxidation, increasing meat
aroma of cooked ham was studied through stability (Pegg and Shahidi 2000). However,
olfactometry techniques (Guillard et al. the post-heat handling of cooked ham is
1997)
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