Nitrites in Food
[quote] Nitrite salts are used as a food additive incured meats such as bacon, hot dogs, and ham. The nitrite ion serves two functions as an additive. First, it retards spoilage by inhibiting the growth of bacteria, especially Clostridium botulinum, which produces the potentially fatal food poisoning known as botulism. It also preserves the appetizing flavor and red color of the meat.rRM+A%hAv)`FDebate over the continued use of nitrites incured meat products arises because HNO2 (formed when NO2-reacts with stomach acid) can react with amino acids to form compounds known as nitrosamines (Figure 22.38). These reactions are thought to occur in the gastrointestinal tract and can also occur at high temperatures, such as those" that occur during frying. Nitrosamines have been shown to produce cancer in laboratory animals, causing the U.S. Food and Drug Administration to reduce the limits of allowable concentrations of NO2- in foods. Food biochemists have been exploring nitrite-free forms of preserving meats. A promising replacement for nitrites, based on a red iron porphyrin compound, was reported in 1995 by food scientists from Memorial University of Newfoundland, Canada.Q)N:eQ1`:a~ A
▼ FIGURE 22.38 General structure of a nitrosamine. The symbol R represents an organic group, such as methyl (CH3), or ethyl (C2H5). Different nitrosamines have different R groups.[/quote]
页:
[1]