FDSC 319 Lecture Notes - Lecture 13: Giblets, Nitrosamine, Processed Meat

• School: McGill University
• Department: Food Science
• Course: FDSC 319
• Professor: Benjamin Simpson

Document Summary

Chemical: salt (multifunctional): extract salt-soluble proteins, add flavour, reduce aw (less microbe growth), water retention, antimicrobials, acidified nacl, cl dioxide, peroxyacetic acid, peroxy otanoic acid. *curing: nitrates/nitrites: no3- -> reduce to nitrite (no2) 2nd reduction: no2 -> no (nitric oxide) for preservation. Common reducing agent: vitamin c (na erythorbate) (also act as h donor) Or nitrate reductase (enzyme in animal tissue) require h donor (nadh: *mbo2 + no -> o2 + mbno (will create nitrosomyoglobin) Adding antioxidant (vit c) will protect against ox damage (flavor/color preserved) (prevent fe2+ -> fe3+) Inhibitors -> prevent post mortem degradation of tissue. Thermal: canning, heat treatment (drying, cooking, roasting, boiling, frying, cooling (fridge, freeze, icing (use pellets/ice flakes) keep product cool without completely freezing. Gelation of poultry meat: denaturation, aggregation of denatured protein (hydrophobic interactions, cross-links btwn aggregates (aa side chain residue interactions) -> viscoelastic network (gel) Extensive blending/comminuting -> fat globules uniformely distributed in aqueous network w/ proteins (myofibrillar &conn)