Color-retaining agents are common food additives, such as sausages and bacon, which can not only increase color and luster, but also have antiseptic effects, but they should not be used in fresh food. However, unscrupulous traders may use it for fresh meat and fresh fish. When you see fresh meat that is too bright red, you must pay attention.
Schematic／
The color retention agents are represented by nitrates and nitrites, including potassium nitrate, sodium nitrate, potassium nitrite and sodium nitrite, etc. The food range and dosage standards are the same:
❶ Color retention agent can be used in meat and fish products; the dosage is 0.07g/kg in terms of nitrous acid residue.
❷ Color retention agent can be used in salmon roe products and cod roe products; the dosage is less than 0.0050g/kg in terms of nitrous acid residue.
Nitrate is easily excreted in the body by urine, and the rest is partially reduced to nitrite by saliva in the mouth, and becomes nitrous acid in the acidic conditions of gastric juice, and then becomes nitrous anhydride, which is converted into nitrite Nitrate conversion is calculated based on 1/30. For example, adding 3 grams of sodium nitrate to 1 kilogram of meat, nitrite is 0.073 (gram nitrite per 1 kilogram of meat), and it must be corrected if it is greater than the standard 0.07. The limit on the use of colorants is calculated based on the amount of nitrite residues in food (the current standard is less than 70ppm to be legal), rather than based on the amount added or used.
, Botox is currently knownThe most toxic bacteria, its half-lethal dose: 5 × 10g/kg, imparts special pickled flavor to meat, has antioxidant effects, and improves the texture of cured meat. But
The nitric oxide produced by the decomposition of nitrite will interact with heme, changing the heme containing ferrous iron (which can transport oxygen) into denatured heme containing ferric iron (losing the function of transporting oxygen). Fortunately, the human body In red blood cells, there is a reductase enzyme that can reduce metahemoglobin to heme, so that metahemoglobin in the human body is maintained at a low level (1∼2%).
Nitrite is highly toxic, so it is rarely used alone. Commercially available color retention agents are all used in formulations (mixed with nitrates, vitamin C, polyphosphates, nicotinamide, excipients, etc.). On the one hand, it can avoid poisoning caused by misuse, and on the other hand, it can stabilize the effect of hair color. .
Color retention agents are represented by nitrates and nitrites, both of which can make meat products appear bright red. Most of the meat products of big brands can be used according to the regulations, but the products made by small manufacturers or butchers are more worrying. In addition, due to the use of a large amount of nitrogen fertilizer in vegetables, the problem of nitrate accumulation in leafy vegetables is also worth noting.
Carbon monoxide has a strong binding capacity for both hemoglobin and myoglobin, and is 200 to 250 times stronger than oxygen. Once myoglobin is combined with carbon monoxide, the color will become red and stable, so the fish meat will become red and tender and beautiful after adding carbon monoxide. After the fish is added, the fish is colored to make it more beautiful, but the fish with insufficient freshness is used, and the color of carbon monoxide is used to make it "look new".fresh".
For example, sashimi treated with carbon monoxide, although it is not acutely toxic and will not immediately harm the human body, the red and tender color will lead consumers to misjudge it as fresh, and eat stale fish, resulting in diarrhea and food poisoning .
◎ This article is excerpted from / "Illustrated Food Additives and Practices" by Zhang Zhelang, Li Mingqing, Huang Zhonghua, Wu Bosui, Yan Wenjun, Cai Yuren, Xu Nengzhen, Shao Longzhi ◎ Image source/Provided by Dazhi Image/shutterstock
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