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Antibotulinal Activity of Methyl and Ethyl Fumarates in Comminuted Nitrite‐Free Bacon
Author(s) -
HUHTANEN C. N.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb03546.x
Subject(s) - nitrite , fumaric acid , chemistry , dimethyl fumarate , food science , ethyl ester , nuclear chemistry , organic chemistry , biology , multiple sclerosis , nitrate , immunology
Mono‐ and dimethyl and ethyl esters of fumaric acid were evaluated for their antibotulinal efficacy in cans of comminuted nitrite‐free bacon. At 0.125%, all were equal or superior to 120 ppm nitrite in preventing toxin formation in cans incubated at 30°C for 8 wk. No cans swelled or became toxic when mono‐ or dimethyl fumarate was added. With monoethyl fumarate, two cans out of twenty swelled but were nontoxic. The least effective ester was diethyl fumarate but its activity was equal to that of 120 ppm nitrite.