Liha töötlemine
The
Nitrite and nitrate are not used as sole curing bound NO seems to be able to react as NO
agents. Each is always applied with salt. with other meat ingredients. Ascorbate is also
The concentrations of nitrite and nitrate are added to reduce the formation of nitrosa-
in the range of 100 to 200 mg/kg, while the mines. The sequence of reactions of ascor-
salt in meat products is 2000 mg/kg and bate preventing nitrosamine formation has
more. As already mentioned, salt lowers not been fully elucidated. It may be due to the
the water activity and enhances food safety. reduction by ascorbate of residual free nitrite
Salt also changes the protein structures of in meat products (EFSA 2003) or the binding
meat. Nitrite and nitrate support the safety of NO to ascorbate and its retarded release.
134 Chapter 6
annaabi.ee 
