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Forms of Iron in Meats Cured with Nitrite and Erythorbate
Author(s) -
LEE KEN,
SHIMAOKA J. E.
Publication year - 1984
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.1365-2621.1984.tb13728.x
Subject(s) - chemistry , ferrous , nitrite , food science , sodium nitrite , solubility , curing (chemistry) , nuclear chemistry , organic chemistry , nitrate , polymer chemistry
Solubility, valence, and complexation of iron were measured in four different processed meats cured with or without 156 ppm sodium nitrite and with or without 550 ppm sodium erythorbate (d‐isoascorbate). Nitrite caused less ionic iron and erythorbate caused more ferrous and soluble iron after a conventional curing process. Heme iron levels were unchanged. No changes were detected in vacuum packed meats after 160 days at ‐40 or after 14 days at 5°C. Exposure to air at 5°C depleted ferrous iron and oxidized erythorbate. Boiling for 15 min doubled complexed iron in all four meat formulations. The forms of iron in processed meat depended on the curing ingredients as well as air and heat exposure.