Flashcards in Lecture 11: Preservation Deck (8):
What is the mechanism behind why nitrites act as a preservative in food products like bacon?
See slide 6; remember how nitrites react with Fe, and how this is significant both for preserving color and inactivating microorganisms.
What is the Code of Federal Regulations?
See the pre-class story from this lecture for a description.
How does the Code of Federal Regulations define a low acid food, and an acidic food?
See slide 4; I would recommend that you know the table on this slide.
Why are nitrates/nitrites more effective at killing microorganisms in acidic foods?
See slide 6 for a full description (has to do with the pKa)
What are two functions of ascorbate/isoascorbate in foods supplemented with nitrites?
1) favors the reduced form; 2) limits production of nitrosamines.
The most common food ingredient added, that allows food manufacturers to label "no nitrate/nitrite added", while actually increasing the level of these compounds, is _______
What is the mechanism of killing of sulfites?
Targets membranes, protein synthesis, DNA....is a general inhibitor