NATS 1560 Chapter Notes - Chapter 7: Sodium Nitrate, Curry Powder, Sorbic Acid
11 Dec 2017
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Document Summary
Much of the modern food is processed food -- not in its original state. Cooking, baking, or other chemical changes may have transformed it. We preserve food to keep it from spoiling or from becoming toxic. Food spoils bc of bacteria, yeast, fungi, and enzyme action w/in the food. Old preservation methods have been displaced by chemical agents - preservatives - cheaper and less time consuming to use in a manufacturing context. Ex. sodium nitrate is added to meat, bacterial action converts some of it into sodium nitrite. Nitrite is an antimicrobial agent and gives the reddish colour to treated meats such as hot dogs. It inhibit bacteria, blocks oxidation of fat to slow down rancidity. Nitrates and nitrites combine w/ proteins to form nitrosamines, compounds which have been implicated in cancers -- but safe in the amounts normally eaten. Nitrite mixed w/ salt is effective in stopping the deadly botulism bacterium. Ex. sulphites - stop oxidation and spoilage.
