Liha töötlemine
the salt concentration to 3.5–5%) make the acidic environment, it can form its anhydride
product shelf stable, often without refrigera- (N2O3), which is in equilibrium with the
tion. The swollen protein structures also oxides NO and NO2. NO reacts with myoglo-
“glue” the particles together at cool room or bin or amino acids like cystein, or with glu-
ambient temperatures and keep the products tathione, whereas NO2 reacts with water,
sliceable. forming again one molecule of nitrous acid
and one molecule of nitric acid. In this reac-
tion sequence, nitrite or nitrous acid (oxida-
Liver Paté, Liver Sausages,
tion state N3+) is oxidized to nitric acid
and Blood Sausages
annaabi.ee 
