FOOD PROCESSING AND PRESERVATION
FOOD PRESERVATION METHODS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Ascorbyl palmitate
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Tartrazine
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Gelatin
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Sodium nitrite
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Detailed explanation-1: -Nitrite, in combination with salt and pH, is used in cured meats to ensure their safety with respect to a number of pathogens including Cl. botulinum.
Detailed explanation-2: -Sodium nitrite is a multifunctional food additive, responsible for the characteristic color and flavor associated with cured meats and at the same time providing protection against growth and toxin formation by C. botulinum in cured meats subjected to temperature abuse.
Detailed explanation-3: -Curing is the addition to meats of some combination of salt, sugar, nitrite and/or nitrate for the purposes of preservation, flavor and color. Some publications distinguish the use of salt alone as salting, corning or salt curingand reserve the word curing for the use of salt with nitrates/nitrites.