Dextrose and paprika effects on bacteria and aroma in cured pork loins
What it found
Adding dextrose or paprika to the surface of cured pork loins changed which bacteria and fungi grew on them and altered their smell.
This was tested on 12 pork loins, not in people.
What they found
Studies in people
Smell differences noted
A trained panel of 12 people smelled the finished loins. Those with paprika had stronger smoky, savoury and cheesy notes. Loins with only dextrose had weaker smells overall.
Animal and lab studies
Bacteria shifted by ingredient
In lab tests on the loins, paprika led to mostly Latilactobacillus bacteria growing on the meat. Dextrose led to mostly Staphylococcus bacteria. Using both ingredients together balanced the two types evenly.
Fungi changed too
Loins with both paprika and dextrose had more Debaryomyces yeast than loins with just one ingredient. Loins with only dextrose had more of a fungus called Filobasidium.
Less rancid fat breakdown
Loins made with both paprika and dextrose showed less fat breakdown in lab measurements. This meant fewer chemicals linked to rancid smells were produced during curing.
Other findings
Ingredients used in curing
The loins were rubbed with either 9 g/kg of paprika, 0.1 g/kg of dextrose, or both. They also contained salt, sodium nitrite, potassium nitrate and sodium ascorbate, and dried for 68 days until they lost 39% of their weight.
What the authors conclude
- They conclude that rubbing paprika or dextrose on the meat strongly shapes which bacteria and fungi grow there.
- They note that using both ingredients together creates a balanced mix of microbes that improves the final aroma of the loins.
- They suggest this combined approach could help makers produce better quality cured meats.
How it was done
Spices like paprika carry their own microbes, and sugars like dextrose can change how meat cures. The authors wanted to see how these two ingredients shape the germs and aromas on traditional dry-cured pork loins made without added starter cultures.
They made 12 dry-cured pork loins over 68 days. Four had only paprika rubbed on them, four had only dextrose, and four had both. They then measured moisture, amino acids, smells, and the types of bacteria and fungi present.
What it can’t tell you
- This work looked at cured pork loins in a lab setting, so it cannot show what happens when people eat foods containing dextrose or paprika.
- The trained panel only sniffed the meat, so these results do not tell us about taste or any health effects in people.
Who paid
- Conflicts
- Declaration of competing interest None.
- Authors work at
- Institute of Agrochemistry and Food Technology (IATA-CSIC), Spain
The paper
- Title
- Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development
- Type
- Study
- Evidence
- Studies in people · animals · lab
- Summarised from
- Full text
- Cite
- Li L, Flores M, Salvador A, Belloch C (2024). Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development. International journal of food microbiology. doi:10.1016/j.ijfoodmicro.2024.110782Free full textPubMed 38851175DOI
Summary written 30 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error