亞硝酸鹽免費的:真理在哪裏結束?

亞硝酸鈉(250 E)是目前最常應用的添加劑在醃肉產品的生產以獲得所需的固化的顏色。亞硝酸鈉分解成Na⁺和NO2^{- - - - - -}離子和氧化氮(氮)(NO)獲得NO2^{- - - - - -}化學反應的亞硝酸(測定)的中間物質。二氧化氮與肌紅蛋白反應最終形成所需的固化的顏色。亞硝酸鹽也有重大影響在獲得特定的“味道”在醃肉產品組件,來自亞硝酸鹽,與硫酸反應材料存在於肌肉組織。亞硝酸鹽在肉製品中是一種抗氧化劑,也是一個非常重要的障礙無數有害細菌的生長,尤其是肉毒梭狀芽胞杆菌和單核細胞增多性李斯特氏菌。這些重要事實安全亞硝酸鹽在醃肉產品的生產。然而,亞硝酸鹽本身有很高的毒性。亞硝酸鹽殘留在醃肉產品的貢獻,在某些情況下,亞硝胺的形成,這是已知的致癌。因為它的毒性和潛在的形成亞硝胺,嚴格的規則是在世界各地獲得的亞硝酸鹽在肉製品水平”一樣需要“履行其技術功能但保持盡可能低的水平在同一時間。另一方麵,這些事實也提供了一個平台來創造“健康”去除肉類產品,或減少肉製品中的亞硝酸鹽。最近,醃肉等產品原料發酵香腸,煮香腸和火腿煮了市場上被提升為“自然治愈”,“沒有亞硝酸鹽添加”,“沒有添加亞硝酸鹽”甚至“無亞硝酸鹽”顯然旨在給人們一個“健康形象”這類產品的消費者。 Such statements can be interpreted as purposely misleading the consumer because materials such as celery- and cane sugar juice as well as selected types of salt, which are high in "natural" nitrate, are used in the production of such "healthy" meat products. There is mounting speculation that soil, used for growing those plants in first place, is enriched with nitrate to enhance the level of "natural nitrate" within them. The grey-zone starts when such "natural" nitrate is introduced into meat products in conjunction with bacteria which are able to reduce nitrate to nitrite. As a result, nitrite is obtained indirectly, and present in the meat product forming the desired curing colour. Another misleading marketing-strategy of such a process is that nitrite normally, when added directly to meat during processing, is most often declared as "preservative" on the label of the meat product. By adding nitrite "indirectly" it does not need to be declared on the label of the product and the term "preservative" therefore can be avoided on the label. In most countries the term "preservative" in a meat product is not well liked. Nitrate-containing vegetable or plant juices are most often declared as "vegetable- or plant extract" whilst selected salt, high in natural nitrate, is simply declared as "salt" thus covering up the addition of nitrate. The grey-zone here is the nitrite ion NO2^{- - - - - -}獲得的還原硝酸鹽,通過添加nitrate-containing引入肉植物提取物、或鹽硝酸高“自然”,是相同的化學成分如亞硝酸鹽會直接被添加到肉。因此,這種材料也可能形成亞硝胺。結果,健康受益描繪的消費者“不添加亞硝酸鹽”不是整個真相。硝酸獲得亞硝酸鹽的過程描述的隻是另一種方式將亞硝酸鹽引入肉,其所需的技術功能,但沒有宣布亞硝酸鹽產品的標簽上。另一個點經常被納入討論的亞硝酸鹽水平進行了介紹和存在於肉類產品通過添加“自然”nitrate-containing材料低得多,仿佛亞硝酸鹽會被直接添加。這是真正的某一點,但最初的營銷策略使用的術語如“無添加亞硝酸鹽”給出了消息的消費者沒有在處理過程中引入了亞硝酸鹽和亞硝酸鹽是出現在最終的產品。這並非如此。盡管上述模棱兩可,“自然治愈”或“不添加亞硝酸鹽”肉類產品是在上升。然而,當局在一些國家已經開始討論如何進一步規範這一主題,因為他們相信消費者是被誤導了。這些討論通常是基於一個理解諸如“自然治愈”更容易接受,因為“治愈”一詞為消費者提供了亞硝酸鹽存在於產品的信息。 On the other hand, terms such as "no added nitrite" are can easily misled the consumer and are also technically incorrect since the product is "cured", showing the typical curing colour, by the introduction of nitrite regardless of the source of nitrite or the method used to obtain nitrite.格菲娜是前工廠和生產經理。他的肉產品手冊,由瑞斯出版出版,總部設在英國。