Oxidation of meat and ascorbic acid has been investigated.
Oxidation in meat and fish lipids destroys the quality of both.
Oxidation leads to spicy and unpleasant tastes and produces various reactions, some of which are even harmful to human health.
Oxidation limits storage time and thus affects the marketing and distribution of fish and meat products. Especially in fish that is rich in unsaturated fatty acids (omega 3) and limits its storage and processing.
– In addition to these nutrients, meat and fish products are eliminated in this way.
The effect of oxidation in salmon is greater than other types, which also changes the color of the fish, thus affecting the sales of this fish.
Antioxidants are used to solve this problem.
The addition of antioxidants is essential to increase the storage stability, sensory quality and nutritional value of animal products. Due to the positive effects of omega 3 on the body, there is an interest in producing fish and meat products rich in omega 3. Increasing the amount of unsaturated fatty acids that are easily oxidized in animal products requires a higher antioxidant content in the final product to protect the nutritional value of fatty acids (FA). The importance of a balanced combination of unsaturated fatty acids and antioxidants is effective for both crop stability and human nutrition.
In recent years, much research has been done to evaluate these natural ingredients as antioxidant additives in food products, leading to a new combination of antioxidants and the development of new food products.
Ascorbic acid (C6H8O6) is an organic compound belonging to the monosaccharide family. It is highly soluble in water and is often called one of the secrets of the Mediterranean diet. Due to its antioxidant and stabilizing properties, its use in the food industry has received a lot of attention these days.
To prevent meat and fish from oxidizing, the antioxidant ascorbic acid is used, which is an antioxidant used in food products.
The use of ascorbic acid in meat and fish, in addition to storage durability, preserves vitamin E in meat and fish.
After the title of oxidation of meat and ascorbic acid, we go to another property of ascorbic acid and that is preserving the color of food products.
Preserve color and prevent browning of fruits and some foods
When some fruits and vegetables are cut because they are exposed to oxygen, this leads to enzymatic browning. There are several ways to prevent this from happening.
There are a number of different products to prevent this natural process that ensures product quality is maintained.
Ascorbic acid is also used as an antioxidant to prevent fruit darkening.
It is a white solid, but its impurities are also yellow. Ascorbic acid is a preservative that prevents food spoilage.
You can buy ascorbic acid powder from supermarkets, pharmacies or even online.
Immediately after cutting, soak the fruits in a solution prepared with 1 teaspoon of pure ascorbic acid dissolved in a gallon of cold water for 10 minutes.
You can also use chopped vitamin C tablets. Six tablets of 500 mg is equivalent to 1 teaspoon of ascorbic acid. Vitamin C tablets may contain fillers that may cloud the water, but this is not harmful.
Erythorbic acid, also known as iso-ascorbic acid, is chemically identical to ascorbic acid and can also be used as ascorbic acid to preserve color.
Ascorbic acid causes a pink color in nitrite-containing sausages.
Canned producers preserve the fruit with ascorbic acid.