Chemistry Reference
In-Depth Information
assess the quality of the product. The combination of light and trace amounts of
O
2
cause color fading (e.g., Hb and Mb autooxidation) in the cured product. An
oxygen-impermeable film is used to package the wieners although trace amounts
of O
2
are still present after vacuum stuffing and packaging. One function of
added sodium ascorbate in a wiener formulation is to deplete the residual O
2
in
the product after packaging, but this must be done in the dark to prevent the
color fading. Thus, packaged wieners are stored in the dark for a few days prior
to displaying the product in stores. This allows adequate time for the traces of O
2
to be depleted by ascorbate while in the dark so that color fading does not occur
during display when the product is exposed to light.
4.8 Future trends
4.8.1 Natural antioxidants
Natural antioxidants continue to be held in high regard because many consumers
do not want to purchase products containing synthetic antioxidants. Developing
a cost-effective natural extract with efficacy similar to or better than current
rosemary extracts could draw a substantial market share. It is important to avoid
using extraction procedures that cause the extract to no longer be `natural' even
though the starting material was from a natural plant or fruit tissue.
Discoloration of muscle food products due to pigments from fruit or plant
extracts can prevent application even if the extract
is highly effective at
inhibiting lipid oxidation.
4.8.2 Packaging innovations
Novel packaging strategies using various gas mixtures in the headspace can be
utilized to decrease pigment and lipid oxidation in meats and fish. Use of carbon
monoxide (CO) gas can inhibit discoloration and lipid oxidation in meats and
fish (Mantilla et al., 2008). CO binds to the iron atom of the heme moiety which
decreases reactivity of Hb and Mb analogous to how nitric oxide binds the iron
atom of the heme group. O
2
should be excluded when using CO gas packaging
since the equilibrium constant for CO binding to the iron atom of Mb is only 27-
fold greater compared to O
2
; the equilibrium constant of nitric oxide binding to
the iron atom of Mb is around 8000-fold greater compared to CO (Olson and
Phillips Jr, 1997). Consumer concerns regarding the use of CO gas remains a
major hurdle to acceptance. A review on recent advances in meat packaging is
available (Belcher, 2006).
4.8.3 The role of sodium nitrite in meat curing and human health
The use of sodium nitrite in meat products is often perceived negatively due to
the concern of nitrosamine formation when nitrite reacts with amine groups of
meat proteins. The meat industry has carefully developed procedures to virtually
eliminate the presence of nitrosamines in cured products. For example, in bacon,
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