(meat processing) Lecture 6 & 7 Food additives for meat processing 1 WHY? ( ) 2 1
3 ppm 4 2
positive list system 5 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 6 3
() 7 8 4
1 C- E 2 9 3 BHA BHT 2 10 5
4 ( ) () 5 1992 11 Aflatoxin Aspergillus 12 6
13 ( ) () ( ) ( ) 1.5~3.5% 1.5~3.0% 1~2% 0.2~1% 14 7
0.5% 0.05% 15 0.1~0.2% 0.01~0.02% 0.25% 16 8
: 3.5% 2% 2% 2% 17 0.05~0.2% : ( ) ( ) ( ) () 18 9
(salt) : 4~4.5% 2% : 5~7% 19 (salt) : 1. 2. 3. 20 10
(nitrates) (nitrites) : :20~30ppm nitrate nitrite NO :5% 200ppm 100ppm (Clostridium botulinum) : curing flavor () 21 (nitrates) (nitrites) : ( ) 0.05~0.2% : 156ppm cured bacon 120ppm 200ppm 70ppm :70ppm (nitrite burn) ph??? 22 11
(nitrates) (nitrites) : 23 (antioxidant) (BHT butylated hydroxytoluene) BHA butylated hydroxyanisole E (tocopherol) (Propyl Gallate) 24 12
(curing accelerators) 550ppm ph NO : (sodium ascorbates) (Ascorbic Acid) (sodium erythorbates) 25 L- (L-Ascorbic Acid) (Erythorbic Acid) L- (L-Ascorbic Acid) C Vitamin C Ascorbic Acid 1.3g/kg L- (Sodium L- Ascorbate) (Erythorbic Acid) 26 13
(synergist).... EDTA 27 (Spoilage) (Spoilage) (Putrefaction) (Perishable) semiperishable (Putrefaction) (autolysis) (Food preservatives). 28 14
(Sorbic acid) (Food preservatives) (Sorbate) Potassium sorbate ph 5~7 Sorbic Acid2.0g/kg 29 (Benzoic Acid) (alcohol) 30 15
(Coloring Matter) (annatto) (carotene)(sabfron) (green chlorophyl) - 31 (Adherents, Coagulating Agents) : (Sodium Pyrophosphate) (Potassium Pyrophosphate) (Potassium Metaphosphate) (Sodium Phosphate monobasic) (Sodium Phosphate Dibasic) 32 16
(Polyphosphate) ph (drip) 0.3% 33 (Meat tenderizer) (papain ficin bromelin) 34 17
(corn syrup solid)(sorbitol) 35 L-( L-monosodium giutamate) 5 -(5 -sodium inosinate) disodium succinate) 5 -IMP 5 GMP(5 - ) (hydrolyzed plant protein) 36 18
37 (Garlic) Arisin( Allium- ArisinVIT B1-38 19
Ginger) 39 (Pepper) - - - - - : 40 20
Bay leaves) - 41 Clove) 42 21
Cinnamon) 43 Cassia)- 44 22
Star anise) (1.2) 45 (Licoric) 150-200 (2.3 ) 46 23
(Anka) 47 48 24
49 50 25
(Cumin) 51 52 26
5 ( ) 2 1 3 2 2 53 27