Read the text below to know the relationship between ascorbic acid and meats. Ascorbic acid (vitamin C) is widely used in the food industry, not only because of its nutritional value but also because of its many functional aids. Vitamin C has a dual role. It acts as a nutrient as well as a food antioxidant and product enhancer. It is used as an antioxidant, reducing agent, acidifying agent, buffer agent, solvent, etc. in various foods and beverages. This is probably the most important chemical property of Vitamin C, which comes from the quality of fruits, vegetables, meat and poultry, fish and seafood, milk, whole grain cereals, snacks, fats, oils, juices and beverages, and both. Protects fresh food. In meat products, ascorbic acid is widely used in the meat industry due to its antioxidant properties.
(1) Accelerates the growth of color.
(2) prevents the formation of nitrosamines.
(3) prevents oxidation.
(4) Prevents color fading
Ascorbic acid is also used to prevent oxidation and fading of color when stored in fresh meat. Ascorbic acid can prevent nitrosamine formation in cooked meat by reducing nitrate to nitrous oxide, which is unable to react with amines and form nitrosamines.
Used alone to preserve the freshness of fresh meat, especially pork. Ascorbates are used in conjunction with erythrocytes, which are closely related. These are used to ensure the desired color growth in cooked pork Applications of ascorbic acid.
The use of ascorbic acid is especially important in minced meat and cold storage activities. Ascorbic acid in minced meat prevents oxidation and discoloration of the product during storage.
If the color of the meat is abnormal, this is unpleasant for the consumer. Ascorbic acid helps prevent the abnormal color of mince meat Ascorbic acid, with the addition of nitrites, is important for the nitrosetamyhemoglobin-iron (III) dependent reduction activity converted to nitrosmetamyoglobin-iron (II), which keeps the color of the product very bright. In addition, ascorbic acid prevents the formation of nitrosamines. Unauthorized use of ascorbic acid as an additive in the preparation of minced meat is often controlled by official authorities. In many countries, including Europe and the United States, ascorbic acid is not added to fresh meat because it prevents discoloration and can therefore give the meat a false appearance of freshness. Ascorbic acid, its salts and ascorbyl palmitate are registered food additives in the European Union and are recognized as safe substances (GRAS) by the FDA.
Ascorbic acid or sodium ascorbate increases the growth rate of pink color in nitrite-containing sausages. Sodium orthorbate is chemically similar to ascorbate and is used for this purpose. “Healing accelerators” are an optional ingredient for home-made sausage makers. If used, the sausages can be hot and smoked immediately after filling. If you do not use ascorbate or ascorbic acid, the stuffed dough or sausages should be refrigerated overnight before reheating overnight to allow them to color well.
Ascorbic acid increases the shelf life of products by 0.02%. Higher doses do not increase shelf life. Because the amount of antioxidant additives is low, its effectiveness depends on the production methods. It is important to ensure complete dissolution or dispersion of ascorbic acid in the product. In the production of wine, beer, juice and soft drinks must reach the final product directly. In the production of sausages and meat products, it is necessary to strengthen expensive materials. Ascorbic acid should be present in salt water when cooking fish products. Frozen berries and fruits should be processed by spraying a dilute solution of ascorbic acid in water or oil.