Food Microbiology - Food Science November 23, 2009...

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Food Science November 23, 2009 Preserving Effect (6x more than NaCl on weight basis) cured meats- preserved with nitrite so they don’t spoil Candies, fruit preserves, condensed milk Nitrite keeps meat red Osmophile Sodium nitrate: NaNO3 Sodium nitrite: NaNO2 Early meat industry used nitrate- switched to nitrite 40 years ago Both dissociate into positive (Na+) and Negative (NO2- or NO3-) ions Nitrite (1923) 200 parts per million (ppm) (200 ounces nitrite) (1000000 ounces meat) USDA government regulation of how much Functions 1. flavor 2. color (15 ppm needed(myoglobin arrow right nitrosomyoglobin (nitrite) red nitrite comes along and displaces the oxygen, this is not reversible- permanent reaction- meat stays red 3.safety clostridium botulinum>150 ppm always used with NaCl (salt) bacon from whole foods- sells bacon with no nitrites or nitrates added certain vegetables contain nitrates- bacteria in mouth changes it to nitrite naturally- occurring bacteria in meat convert nitrate to nitrite
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This note was uploaded on 03/02/2010 for the course FOOD-SCI 150 taught by Professor Levin during the Spring '09 term at UMass (Amherst).

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Food Microbiology - Food Science November 23, 2009...

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