Detection of chromogenic agents in food/meat products

Detection of chromogenic agents in food/meat products. During food processing, an appropriate amount of chemical substances are added to interact with

Detection of chromogenic agents in food/meat products

In the food processing process, an appropriate amount of chemical substances are added to interact with certain components in the food to give the product a good color. These substances are called chromogenic agents or chromogenic agents. Substances that can promote hair color are called hair color additives

The commonly used colorants in meat pickling are nitrate and nitrite, and the colorants include L-ascorbic acid (VC), L-ascorbic acid sodium, and nicotinamide (VPP)

In order to make meat products appear bright red, a mixture of nitrate and nitrite is often added during the processing. Nitrate is reduced to nitrite under the action of bacteria. Nitrite can generate nitrite under certain acidic conditions. Generally, slaughtered meat contains lactic acid, with a pH ranging from 5.6 to 5.8, so it does not require the addition of acid to generate nitrite

Nitric acid is very unstable and can decompose to produce NO even at room temperature:

3HNO2=HNO3+2NO+H2O

NO will quickly react with myoglobin (Mb) to produce bright, bright red nitroso myoglobin:

Mb+NO=MbNO

Nitric acid is an oxidant that can oxidize NO, thus inhibiting the production of nitroso myoglobin.

. At the same time, it also causes some myoglobin to be oxidized into ferrimyoglobin. Therefore, using nitrate and nitrite together with reducing substances such as L-ascorbic acid and L-ascorbate sodium can prevent the oxidation of myoglobin, and they can also reduce oxidized brown ferrimyoglobin to red reduced myoglobin to aid in color development. If L-ascorbic acid is used in combination with niacinamide, the color effect is better and it remains unchanged for a long time

Nitrite has a certain effect on inhibiting microbial reproduction in meat products, and its effect is influenced by pH value. Especially, it has an inhibitory effect on Clostridium botulinum, and in addition, nitrite also has a certain effect on improving the flavor of cured meat

However, nitrite reacts with secondary amines, an intermediate product of protein metabolism, to produce nitrosamines. For example, HNO2 reacts with dimethyl (secondary) amines to produce dimethylnitrosamines, which also have the same reaction with amines. Nitrosamines have been proven to have strong carcinogenicity through animal experiments. Although there is no direct evidence to prove that the presence of nitrates, nitrites, and secondary amines in food causes cancer in humans. However, from the perspective of food hygiene, it should be highly valued. When processing meat products, the use of nitrite and nitrate should be strictly controlled (according to Chinese regulations, the maximum amount of NaNO3 is 0.5g/kg, the amount of NaNO2 is 0.15g/kg, and the residual amount in meat products, calculated as HNO2, should not exceed 0.03g/kg)

Baijian Food Testing has your trustworthy qualifications in the field of food testing, and with the testing equipment and service level, we provide you with color agent testing services

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