Forms of iron in meats cured with nitrite and erythorbate
1984
Lee, Ken | Shimaoka, J.E.
The effect of nitrite (156 ppm) and erythorbate (d-isoascorbate, 550 ppm) on the chemical form of iron (Fe) in 4 different processed meats was examined. Bologna-type sausages formulated from a single batch of ground beef and pork was used. Addition of nitrite resulted in less ionic Fe after conventional curing, while addition of erythorbate resulted in more ferrous and soluble Fe. No changes in heme iron levels were noted. Changes also were not detected for vacuum-packaged sausages after storage for 160 or 14 days at -40 or 5 degrees C, respectively. However, exposure to air during 5 degrees C storage oxidized erythorbate and depleted oxidized ferrous Fe. Complexed Fe levels were doubled in all 4 sausage samples when they were boiled for 15 minutes. Hence, the forms of Fe in processed meats appears to depend on the curing agents present and on exposures to air and heat after processing. (wz)
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