FOOD 2410 Lecture Notes - Lecture 4: Methemoglobin, Methemoglobinemia, Intel 8086
10 Aug 2018
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[2] nitrite in cured meat products. (2018, march 01). Nevertheless, in order to avoid rapid fading and non-uniform curing while still preserve cured color through a lengthy shelf life, high levels of nitrite are required [1]. Moreover, the effect of nitrite on the flavor of foods is related to a complex stimulus affecting the aroma/odor, temperature, taste, and texture of the food [1]. Even though the affect on flavor is clear between foods that contain nitrite and foods that do not, there is little information on what actually causes those differences [1]. Finally, lipid oxidation is considered one of the major reasons behind the decline in food quality often leading to the progression of rancidity and warmed over flavors [1]. One of the most important and distinct benefits of nitrite is its effectiveness at delaying the evolution of oxidative rancidity [1].
