"erythor" - 1 õppematerjal

Liha töötlemine

and Blood Sausages (nitrate), with oxidation state N5+. When NO Meat products like these use either meat that is the other reaction partner, it has a N2+ oxi- is cooked without salt, or raw liver or blood, dation state and has been reduced. which contains no myofibrillar proteins. As In the past few decades, ascorbic acid or discussed above, salt cannot swell heat- its salt, ascorbate resp. isoascorbate (erythor- denatured myofibers, and liver and blood bate), has been used in cured meat batters. A proteins do not form heat-stable networks reaction of ascorbate with oxygen forms above chill room temperatures. In some dehydroascorbate, and thus prevents the oxi- products, the sliceability at higher tempera- dation of nitrite to nitrate (Andersen and tures is obtained by the addition of gelatin. Skibsted 1992; Skibsted 1992; Skibsted et al.