Sodium Erythorbate Research Articles

The effect of packaging film on the shelf‐life of treated refrigerated pre‐peeled potatoes

AbstractThe effect of chemical preservatives (sodium bisulphite, citric acid, ascorbic acid, potassium sorbate and sodium erythorbate) on microbial growth and surface colour during refrigerated storage of pre‐peeled potatoes packaged in plastic films of different gas permeabilities was studied.For storage periods shorter than 2 weeks, treatment with sodium bisulphite was essential when polyethylene film was used.When the storage times required are longer than 2 weeks, vacuum packaging and films of low gas permeablility must be used. Sodium bisulphite can be replaced by citric acid, ascorbic acid, or mixtures of citric and ascorbic acids with potassium sorbate, without any significant change in cost.

Impact of Sodium Ascorbate and Sodium Erythorbate Used in Meat Processing on the Vitamin B12 Contents of Cured Ham

ABSTRACTEffects of sodium ascorbate (Na ascorbate) and sodium erythorbate (Na erythorbate) on vitamin B]2 content of cured, cooked ham were investigated. Paired hams were injected with cure solution containing no curing accelerators or with cure solution containing Na ascorbate or Na erythorbate (3.28, 6.56, 9.84 g/L). There were no differences between vitamin B12 contents of hams containing added curing accelerators and paired controls, indicating that B12 was not destroyed by either Na ascorbate or Na erythorbate. Analysis of ascorbate, dehy‐droascorbate, isoascorbate and dehydroisoascorbate showed ascorbate to be the only substance present in Na ascorbate‐treated hams and isoascorbic acid to be the only substance present in Na erythorbate‐treated hams.

Effect of added water, sodium erythorbate and storage time on the functional properties of prerigor beef preblends in a model system

Singular and combined effects of added water, sodium erythorbate and storage time on salt soluble protein extractability, bacteriological and chemical characteristics of preblended hot-boned beef were evaluated. Waterholding and gel forming capacities of preblended hot-boned beef containing either 0, 10 or 20% added water were determined. Significant interactions between added water level and storage time on microbial counts and between sodium erythorbate level and storage time on thiobarbituric acid values and residual nitrite levels were noted. The presence of sodium erythorbate resulted in a more ( P < 0·05) rapid rate of nitrite disappearance, but it did not affect ( P > 0·05) microbial counts. Salt-soluble protein extractability was not affected ( P > 0·05) by added water, but more protein could be extracted with increasing storage time. A trend existed to suggest that the presence of added water in the meat preblends slightly improved the gel formation and waterholding capacities.

The inhibition of the growth of Bacillus cereus in liver sausage

The growth of Bacillus cereus is a problem in liver sausage especially when the sausages are stored at high temperatures. Even concentrations of > 10 6/g have been detected. In this study we found that when combining glucono-delta-lactone, sodium erythorbate and citric acid with sodium nitrite and salt the growth of B. cereus could be delayed or totally inhibited.

Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage

ABSTRACTLiver sausage formulated with 50 or 75% mechanically separated pork (MSP), 75 or 150 ppm sodium nitrite and 0, 550 or 1100 ppm sodium erythorbate was examined for Clostridium sporogenes PA3679 survival and growth during refrigerated temperature storage (5°C, 6 days) and during subsequent exposure to elevated temperatures (22–24°C, 2 d). Sodium nitrite at 150 ppm inhibited clostridial growth in sausage held at 22–24°C, regardless of MSP content, if 550 ppm sodium erythorbate were also present. Sodium nitrite at 75 ppm combined with erythorbate at 550 and 1100 ppm did not inhibit C. sporogenes growth during simulated temperature mishandling of liver sausage. Residual nitrite decreased (P&lt;0.05) with erythorbate addition but was unaffected by MSP.

Effect of Sodium Erythorbate on Residual Nitrite, pH and Bacterial Growth in Liver Sausage Formulated with Different Levels of Mechanically Separated Pork

ABSTRACTSome microbiological, chemical, and physical characteristics of liver sausage formulated with 0, 25, 50, and 75% mechanically separated pork (MSP), 156 ppm sodium nitrite and 0 or 550 ppm sodium erythorbate were studied during refrigerated storage (5°C, 6 days) and subsequent elevated‐temperature holding (20–24°C, 48 hr). Growth of inoculated Clostridium sporogenes was inhibited by 156 ppm nitrite in all sausages even after 48 hr at 20–24°C, regardless of MSP level. Growth of aerobic mesophiles and facultative anaerobes at 20–24°C was also inhibited in sausage formulated with 156 ppm nitrite and 550 ppm erythorbate. Erythorbate addition and increased MSP levels resulted in higher Hunter a color values. Residual nitrite, pH values, and total iron content of liver sausage increased with increasing MSP content.

Value Enhancement of Turkey Dark Meat Through Restructuring Techniques

Turkey dark meat (thigh) was flaked and randomly assigned to formulations: 1) 100% turkey, 2) 90% turkey plus 10% dry-cured ham and 3) 90% turkey plus 10% fresh ham. Products 1 and 3 received .5% NaCl, .5% sucrose, .25% sodium tripolyphosphate (STP), 60 ppm NaNO2,550 ppm sodium erythorbate, and .38% monosodium glutamate (MSG); Product 2 received only 90% of these ingredients because its dry-cured ham already contained salt and nitrite. Three replications of each formulation were mixed, preformed, freeze-tempered, pressed into the shape of boneless porkchops, thermally processed, and sliced into 10 mm-thick chops that were freezer wrapped, stored at −23.3 C, and evaluated at 0, 21, and 84 days. These partially cooked products contained moisture levels similar to previously reported raw products. Product 1 was rated more desirable on content and distribution of fat and on color than Products 2 and 3. Product 2 received higher panel ratings for juiciness and firmness than Products 1 and 3. Instron values indicated that fresh pork tended to improve tenderness. All products had acceptable storage characteristics. These data suggest that, with appropriate handling, manufacturing, and use of selected adjuncts, turkey dark meat can be the primary raw material for low fat, low salt restructured convenience foods.

Studies on antioxidants: Their carcinogenic and modifying effects on chemical carcinogenesis

Studies were conducted on the carcinogenic activity of butylated hydroxyanisole (BHA) in rats and hamsters. To obtain information concerning the mechanism of action of BHA on the forestomach, the following areas were examined: the effects of 12 phenolic compounds structurally related to BHA on the hamster forestomach, the effects of combinations of BHA and other antioxidants on the rat forestomach, and the metabolism of BHA in the forestomach. Also examined were the effects of several antioxidants on two-stage carcinogenesis in rats. Squamous-cell carcinomas were induced in the forestomach of rats and hamsters fed BHA. In a limited study, 1 of 13 hamsters developed a squamous-cell carcinoma. The tumorigenic action of crude BHA on the forestomach was largely due to the action of 3- tert-BHA. p- tert-Butylphenol and 2- tert-butyl-4-methylphenol induced pronounced hyperplasia and papillomas in the hamster forestomach. BHA and other antioxidants, particularly propyl gallate and ethoxyquin, showed additive effects in inducing forestomach hyperplasia and cytotoxicity. Neither BHA nor its metabolites were found in the forestomach epithelium, although small amounts of metabolites were detected in the stomach contents. Thus, a direct action on the stomach epithelium may be exerted by BHA itself or by metabolites formed on interaction of BHA with gastric juice. BHA enhanced forestomach carcinogenesis initiated in rats by N-methyl- N′-nitro- N-nitrosoguanidine or N-methylnitrosourea (MNU) and enhanced urinary bladder carcinogenesis initiated by MNU or N-butyl- N-(4-hydroxybutyl)nitrosamine (BBN). In contrast, it inhibited carcinogenesis initiated in the liver by either diethylnitrosamine or N-ethyl- N hydroxyethylnitrosamine (EHEN) and mammary carcinogenesis initiated by 7.12-dimethyl-benz[ a]anthracene (DMBA). BHT promoted urinary bladder carcinogenesis initiated by BBN or MNU and thyroid carcinogenesis initiated by MNU, but inhibited ear-duct carcinogenesis initiated by DMBA. Ethoxyquin promoted EHEN-initiated kidney carcinogenesis, but inhibited both DMBA-initiated mammary and EHEN-initiated liver carcinogenesis. Sodium ascorbate promoted forestomach and urinary bladder carcinogenesis, and sodium erythorbate also enhanced urinary bladder carcinogenesis. α-Tocopherol inhibited ear-duct carcinogenesis. No antioxidants tested had any effect on glandular stomach carcinogenesis. Thus antioxidants have independent modifying (promoting or inhibitory) effects in different organs.

Effect of Curing Agents on the Growth of Lactobacillus viridescens in Model Meat Systems

A model system consisting of pork hearts and MRS agar (Oxoid), was developed to detect microbial greening caused by Lactobacillus viridescens. The model system was used to study the effect of sodium nitrite, sodium chloride or sodium erythorbate as well as combinations of these curing agents on microbial greening. A sodium chloride concentration of 6% prevented greening but this level is twice the acceptable sensory limit in cured meats. At the levels tested no other curing agents alone or in combination with other agents prevented this type of microbial greening.The ability of curing agents to inhibit the growth of L. viridescens was also investigated using MRS broth suspension. At 500ppm NaNO2 the maximum bacterial growth was 53% of the control (0ppm NaNO2); at 6% NaCl the growth was only 17% of the control (0% NaCl); while at 1800ppm sodium erythorbate the growth was 95% of the control sample. When the curing agents were used combined near the normal usage levels, sodium erythorbate in combination with NaCl and NaNO2 was more effective in retarding the growth of L. viridescens than when used alone.

Modifying effects of antioxidants on chemical carcinogenesis.

Studies were made on the carcinogenic activity of butylated hydroxyanisole (BHA) in rats, mice, and hamsters and the effect of the antioxidants BHA, butylated hydroxytoluene (BHT), ethoxyquin (EQ), sodium L-ascorbate (SA), ascorbic acid (AA), sodium erythorbate (SE), propyl gallate (PG), and alpha-tocopherol, on two-stage chemical carcinogenesis in rats initiated with N-methyl-N'-nitro-N-nitrosoguanidine (MNNG), 1,2-dimethylhydrazine (DMH), diethylnitrosamine (DEN), 7,12-dimethylbenz(a)anthracene (DMBA), N-butyl-N-(4-hydroxybutyl)nitrosamine (BBN), N-ethyl-N-hydroxyethylnitrosamine (EHEN), or N-methylnitrosourea (MNU). BHA clearly induced squamous cell carcinomas in both the rat and hamster forestomach. The tumorigenic action of crude BHA on the forestomach is largely due to 3-tert-BHA. In two-stage chemical carcinogenesis, BHA promoted MNNG or MNU-initiated forestomach and BBN- or MNU-initiated urinary bladder carcinogenesis and inhibited DEN- or EHEN-initiated liver and DMBA-initiated mammary carcinogenesis. BHT demonstrated promotion potential for urinary bladder and MNU-initiated thyroid carcinogenesis and inhibited DMBA-initiated ear duct carcinogenesis. EQ promoted EHEN-initiated kidney carcinogenesis and inhibited DMBA-initiated mammary and EHEN-initiated liver carcinogenesis. SA promoted forestomach and urinary bladder carcinogenesis and SE likewise enhanced urinary bladder carcinogenesis. alpha-Tocopherol inhibited ear duct carcinogenesis. No effects of any of the antioxidants on glandular stomach carcinogenesis were found. The results clearly demonstrated that antioxidants have different effects (promoting or inhibitory influences) depending on the organ studied and suggest the importance of a whole body approach to their investigation.

Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef Steaks

ABSTRACTStructured meat products which could bind raw as well as cooked would be superior to existing structured products. Therefore, the algin/calcium gel system was, studied. Structured beef steaks were made using three levels of sodium alginate and three levels of CaCO3. Three additional treatments were included as controls. Treatments were subjectively evaluated for six raw parameters: discoloration, color intensity, alginate pocket area, alginate pocket size, percentage fat and raw bind. Treatments were also subjectively evaluated for four cooked parameters: aroma, flavor, mouthfeel and cooked bind. The algin/calcium gel mechanism can be used to produce structured beef steaks which bind in both the raw and cooked state. Optimum ingredient levels were 0.8–1.2% sodium alginate, 0.144–0.216% CaCO3 with 500 ppm sodium erythorbate.

Effects of sodium l-ascorbate and related compounds on rat stomach carcinogenesis initiated by N-methyl- N′-nitro- N-nitrosoguanidine

The modifying effects of 3 antioxidants, sodium l-ascorbate (SA), ascorbic acid (AA) and sodium erythorbate (SE) on two-stage gastric carcinogenesis in F344 rats initiated with N-methyl- N′-nitro- N-nitrosoguanidine (MNNG) were investigated. Administration of 5% SE in the diet significantly decreased the incidence of dysplasia of the pylorus and, more marginally the incidence of papilloma of the forestomach, whereas administration of 5% and 1% SA and 5% AA in the diet was not associated with effect. These results suggest that SE exerts a weak inhibitory effect on gastric carcinogenesis.

Plant Trials of Bacon Made with Lactic Acid Bacteria, Sucrose and Lowered Sodium Nitrite

Bacon prepared with 40 and 80 mg/kg (ppm) sodium nitrite, 0.7% sucrose and a culture of Pediococcus acidilactici (Wisconsin Process), and control bacon prepared with 120 ppm sodium nitrite and no added sucrose or bacterial culture were produced at three commercial bacon production plants. Sodium chloride, phosphate and sodium ascorbate (or sodium erythorbate) levels, as well as other processing conditions such as pumping rate, smokehouse temperature and time, forming and slicing conditions, were those normally used by each plant. Randomly selected samples of each lot were used for a challenge experiment with Clostridium botulinum (types A and B), with ca. 1,000 heat-shocked spores/g of bacon inoculated on each slice, vacuum packaged and incubated at 27°C. Samples were taken periodically up to 56 d of incubation and examined for the presence of botulinal toxin. The challenge experiment revealed that test bacon was substantially greater in antibotulinal properties than the control bacon. Residual nitrite levels of test bacon were lower than those of the control bacon, as were nitrosamines formed upon frying. Average N-nitrospyrrolidine level was 8.6 μg/kg (ppb) in the control, <2.7 ppb in the 80-ppm nitrite product, and <1.6 ppb in the 40-ppm nitrite product. This study indicates that bacon commercially prepared by the Wisconsin Process with 40 or 80 ppm sodium nitrite has a lesser risk of nitrosamine and botulinal toxin formation than bacon prepared with 120 ppm sodium nitrite and no added sucrose and lactic acid bacteria.

Short-term screening of promoters of bladder carcinogenesis in N-butyl-N-(4-hydroxybutyl)nitrosamine-initiated, unilaterally ureter-ligated rats.

The modifying effects of 17 environmental chemicals on the development of lesions in the urinary bladder of rats with unilateral ureteric ligation were investigated. Lesions were initiated by treatment of the animals with 0.05% N-butyl-N-(4-hydroxybutyl)nitrosamine (BBN) for 2 weeks, and then test chemicals were given for 22 weeks. The lesions of the urinary bladder found were preneoplastic papillary or nodular hyperplasias (PN hyperplasias) and papillomas. Additions of sodium saccharin (5%), sodium o-phenylphenate (2%), butylated hydroxyanisole (2%), and sodium L-ascorbate (5%) to the diet had significant promoting effects on the incidences and numbers of PN hyperplasias and papillomas per 10 cm of basement membrane of the urinary bladder in this system. Sodium erythorbate (5%), ethoxyquin (0.8%) and carbazole (0.6%) significantly increased the incidence of PN hyperplasias. N-Nitrosopyrrolidine (0.02%) did not affect the incidence or number of PN hyperplasias but increased those of papillomas. Sodium o-phenylphenate also induced PN hyperplasias in rats without BBN-initiation. Ascorbic acid, ascorbic stearate, three dihydroxyphenols, methylhydroquinone, pyrogallol, quinoline, and uric acid did not show promoting activity in this test system. Thus, 8 of 17 chemicals tested had various promoting effects on urinary bladder carcinogenesis. These results show that this test system of BBN-initiated, unilaterally ureter-ligated rats should be useful for the detection of new bladder carcinogens and promoters.

Production and frozen storage of minced Baltic herring (Clupea harengus membras)

AbstractThe production and storage of minced Baltic herring was investigated to develop a convenient semi‐finished product which could be manufactured industrially and stored frozen as such or in the form of pre‐manufactured convenience foods. Baltic herring has several disadvantages as a raw material for such use, namely small size, dark colour, strong odour, and soft texture. Dark colouring of the mince can be reduced considerably by skinning. The dark pigments of the belly lining are eliminated on filleting. The strong odour which evolves when Baltic herring is heated can be moderated by adding a small amount of suitable protein such as milk protein. This addition also has a positive influence on the water binding capacity and taste of the mince. The texture is improved by adding barley or wheat starch or possibly by pre‐texturing part of the mince by heating to give a heterogeneous structure. Fish are skinned prior to mincing and 0.1–0.2% ascorbic acid or sodium erythorbate is added as antioxidant. The mince is vacuum packed in a gas‐tight material such as polyethylene/polyamide laminate. In this way it is possible to store frozen minced Baltic herring at −25 °C for at least one year. Even after such a period the mince is still quite acceptable and no rancidity or peroxides can be detected. Although it appears that certain adverse protein changes cannot be avoided during frozen storage, their effects can be masked in part by adding milk protein, starch and triphosphate to increase the water‐binding capacity and generally improve the functional properties of the mince and mince‐based products.

Sodium erythorbate is not carcinogenic in F344 rats

Carcinogenicity of sodium erythorbate, a widely used antioxidant food additive, was evaluated using a total of 306 eight-week-old male and female F344/DuCrj rats. Test rats were given 1.25 or 2.5% aqueous solution as drinking water for 104 weeks. Controls were given tap water. All the rats were fed commercial pellets. None of the tumors observed was attributable to sodium erythorbate in drinking water. Neither concentration of sodium erythorbate changed the pattern of spontaneous tumor development in both sexes, except for a slight reduction in aggregate tumor incidence in the 2.5% Group females. Additionally, 2.5% solution suppressed body weight gains in both males and females. These results and prior data by others together suggest that weak mutagens may be noncarcinogenic under certain conditions.

Effect of Sodium Nitrite and Sodium Erythorbate on the Chemical, Sensory, and Microbiological Properties of Water-Added Turkey Ham

Turkey hams were produced to achieve five levels of sodium nitrite (0, 52, 78, 104, and 156 ppm) and two levels of sodium erythorbate (0 and 550 ppm). All hams were tumbled 18 hr, vacuum stuffed in cellulose fiber casings, smoked and cooked to 68 C, cooled 24 hr, sliced, vacuum packaged in high barrier film, and stored at 2 C for up to 11 weeks. The hams were formulated and processed to produce finished products containing 1.5% NaCl, .5% sodium tripolyphosphate, and 20% added water. Chemical, sensory, and microbiological analyses were performed every 2 weeks during the 11-week storage period. Results of the chemical analyses indicated that residual nitrite levels were related directly to initial levels, were reduced significantly by erythorbate, and decreased significantly during storage. The TBA (2-thiobarbituric acid) results indicated that the presence of either nitrite or erythorbate significantly decreased the TBA value. Total pigment levels of the turkey hams decreased significantly during storage and were directly related to initial nitrite levels. Sodium erythorbate increased the total pigment levels of the turkey hams. Proximate analyses data indicated no significant differences in moisture, fat, and protein concentrations due to treatments. The microbial analysis data indicated that the products containing nitrite at levels of 78, 104, and 156 ppm had a shelf-life of 2 to 4 weeks longer than the products containing nitrite at levels of O and 52 ppm. Sensory panel data indicated no significant differences in the hedonic scores for texture, flavor, or color of samples containing erythorbate or 78 ppm or more nitrite.

Promotion by ascorbic acid, sodium erythorbate and ethoxyquin of neoplastic lesions in rats initiated with N-butyl- N-(4-hydroxybutyl)nitrosamine

The promoting effects of ascorbic acid, sodium erythorbate and ethoxyquin on two-stage urinary bladder carcinogenesis in F344 rats initiated with N-butyl- N-(4-hydroxybutyl)nitrosamine (BBN) at a dose of 0.05% in the drinking water were examined. Administration of 5% sodium erythorbate in the diet significantly increased the incidences of preneoplastic lesions, papilloma and cancer of the urinary bladder, whereas administration of 5% ascorbic acid in the diet did not. Administration of 0.8% ethoxyquin also increased the incidence of neoplastic lesions. Administrations of 5% sodium l-ascorbate and 5% sodium erythorbate caused increases in the pH, the sodium content and crystals of MgNH 4PO 4 in the urine. These results show that sodium erythorbate and ethoxyquin promote urinary bladder carcinogenesis, while ascorbic acid does not.

Forms of Iron in Meats Cured with Nitrite and Erythorbate

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.

Gas Chromatographic Assessment of the Volatile Components of Lipids from Turkey Franks

Experiments were conducted to measure the effects of sodium nitrite and sodium erythorbate on lipid oxidation in turkey franks. Franks were prepared with the addition of 0, 50, 100, 125, or 156 ppm nitrite and 0 or 550 ppm erythorbate. Gas chromatography was used to estimate volatile components of lipid extracts from the franks. The data confirm that the curing process imposes control on lipid oxidation in franks; both nitrite and erythorbate significantly decrease the formation of volatile compounds from lipids.