Foto: Archiv, GrafiK: Sielaff/Schleusener Pökeln, Tumbeln, Injektieren Pickling, Tumbling & Injection corbinsäure wirkt stabilisierend auf den Pökelfarbstoff. Neben dem für das Umröten erforder-lichen Stickoxid entsteht auch das unerwünschte Stickstoffdioxid (NO2). Es entweicht zum großen Teil aus der Lake und bewirkt den im Pökelraum typi-schen Geruch. Pökelaroma Es entstehen Peptide und Ami-nosäuren sowie Carbonylver-bindungen. 36 6/2015 Eine große Bedeu-tung für das Herausbilden des Aromas hat die Pökelflora. Ein Höhepunkt der Aromabildung wird bei Waren erzielt, die man „Durchbrennen“ lässt. Das besondere Aroma wird durch die Reaktion von Nitrit mit dem Muskelfleisch gebil-det. Die meisten Erzeugnisse weisen ein appetitanregendes Heiß- oder Kaltraucharoma auf. Charakteristisch sind ein mildsalziges, manchmal auch ein durch Oberflächenwürzung verfeinertes Aroma. Mikroor-ganismen tragen zum Ausbil-den eines spezifischen Aromas bei. Es sind u.a. Mikrokokken, Streptokokken und Laktobazil-len. Durch die gebildeten Säu-ren, allen voran Milchsäure, werden unerwünschte Keime abgetötet. Hilfreich können Starterkulturen sein. Es werden insbesondere Mikrokokken-Ar-ten eingesetzt, die Nitrat redu-zieren, oder es sind Keime, die aus Zucker Säuren bilden. Pökelhilfsstoffe Am wichtigsten ist das Ver-wenden von Ascorbinsäure (Vitamin C), die meist als Na-triumascorbat eingesetzt wird. enzyme that reduces metmyo-globin to myoglobin is not yet sufficiently present, it can cause the dreaded condition cyanosis/ blue tongue. In addition, nitrite can combined with amines form nitrosamines which can be carcinogenic. It is important that no or only a very small quantity of residual nitrate re-mains in the product. However, among the most important cu-ring agents are carbohydrates. The added sugars are broken down into acids. In the case of dry curing, i.e. the rubbing of curing salt into the meat, the agents diffuse into the meat and develop their ef-fect there. Tissue fluid is drawn out of the meat through osmosis and a brine is produced. Some proteins dissolve and diffuse in-to the brine, as a result of which a slight protein loss is incurred. This would be reduced if the brine is reutilised. In addition, reuse of the brine has as positive effect on the flavour. Wet curing is usual for bacon and ham. A pre-prepared brine with a salt content of around 20 % or the brine produced during dry curing is used for this. The ratio of brine to meat should be around 1:2 to 1:3 in order to achieve adequate dif-fusion. In the injection method the bri-ne is injected into the meat or even into intact blood vessels. Nitrate has no germ-inhibiting effect against microorganisms, whereas nitrite has. The sui-tability of the meat for curing depends on the degree of acidi-fication. Well acidified meat has an open structure whereby the intercellular spaces are opened and the curing agents can dif-fuse into the meat. If the meat is not acidified enough it has a closed structure and the curing agents can diffuse less well. Ad-ditionally the bactericidal effect of the nitrite is reduced. Reddening Reddening of the meat and the meat products takes place in accordance with the formu-la 3HNO2 ➞ 2NO + HNO3 + H2O. As can be seen from the formula and the diagram nitric oxide is formed which com-bines with myoglobin to form nitro-myoglobin (NO-myoglo-bin). Through heating NO-myochromogen is produced. In both compounds the durable cured red colour is present. The use of ascorbic acid or sodium ascorbate is usual. This speeds up nitrite reduction so much that products with added nitri-te curing salt and ascorbic acid can be heated immediately after mixing and filling. Reddening takes place during this. The use of ascorbic acid ensures that the residual nitrite content is very small, if present at all. Surplus ascorbic acid has a stabilising effect on the curing colourant. In addition to the nitric oxide required for reddening, un-wanted nitrogen dioxide (NO2) is produced. It largely escapes from the brine and causes the typical smell in the curing room. Curing flavour Peptides and amino acids as well as carbonyl compounds are produced. The curing flora is very important for the deve-lopment of the flavour. A high-point in flavour development is achieved in goods which are Nitrat / Nitrate Nitrit / Nitrite bakterielle Reduktion / Bacterial reduction abakterielle Reduktion / Abacterial reduction Nitritpökelsalz / Nitrite curing salt NO + Myoglobin / NO + myoglobin NO–Myoglobin NO–myoglobin Erhitzen / Heating NO-Myochromogen (Pökelrot) / NO-myochromogen (cured red) Schematische Darstellung der Umrötung (zit. bei Prändl) Schematic illustration of reddening (cit. Prändl) Die Pökelflora ist verantwortlich für das Aroma. / The curing flora is responsible for the development of the flavour.
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