What kind of food additives are commonly found in ham sausage

Introduction: ham sausage is a kind of meat food that is popular with consumers But there are many food additives in ham sausage What kind of food additives are there in ham sausage? Ham sausage is made of livestock and poultry meat as the main raw material, supplemented by fillers (starch, vegetable protein powder, etc.), and then added with condiments, spices, quality improvers, color protectors, water retaining agents, preservatives and other substances It is made of salting, chopping and mixing, high-temperature cooking and other processing technologies, characterized by delicate meat, fresh and refreshing, easy to carry, simple to eat, long shelf life The following is an introduction to the common food additives in ham sausage In the ham sausage, potassium sorbic acid, sodium nitrite, Monascus red, erythrite, D- sodium isoascorbate, nisin, carrageenan, edible flavor and other food additives were used (1) , potassium sorbate is used to extend the shelf life of food Potassium sorbate can effectively inhibit the activity of mold, yeast and aerobic bacteria, and prevent the growth and reproduction of harmful microorganisms such as Botox, Staphylococcus, Salmonella, etc., so as to effectively extend the shelf life of food and maintain the original flavor of food Preservative potassium sorbate ≤ 1.5g/kg (2) Sodium nitrite is mainly used for antisepsis and color protection, especially for the inhibition of Clostridium botulinum and its toxin But sodium nitrite can be transformed into nitrosamines in food and human body, which has a strong carcinogenic effect (3) As a colorant, Monascus red is used in sausage It has good water solubility The product can be dissolved directly with water or alcohol according to the required amount, and then added to the ingredients for coloring, which can improve the product grade and effect The dosage can be determined according to the required color Meat products: 50-500mg / kg In particular, synthetic pigments should not be used Erythritol is also a colorant, and the maximum allowable dosage in ham sausage is 0.015g/kg (4) D-isoascorbic acid, sodium D-isoascorbic acid, as a color additive in ham production, can keep the color, prevent the formation of nitrosamines (such as nitrite) carcinogens, and improve the flavor (5) , nisin can partially replace nitrate and nitrite in the processing of meat products, inhibit the production of botulism by Clostridium botulinum and reduce the harm of nitrosamines to human body As a pure natural biological preservative, it is used in food processing It can be degraded and digested by enzymes in human body, enhance the color, fragrance, taste and taste of food without side effects, reduce the sterilization temperature and heat treatment time, Therefore, it can improve the nutritional value, flavor, structure, color and other properties of food, and at the same time, it can save energy consumption and increase the effective working time, thus indirectly increasing the output (6) carrageenan: the use of compound carrageenan is used in meat products to enhance the effect of carrageenan and product performance In processing, it has the characteristics of hydrocolloid, gel, thickening, stabilization, dispersion, etc., which improves the water retention of products, reduces cooking loss, improves the yield, improves meat tenacity, formability and sectioning, and makes the product taste good and has good organization The structure and slice are compact, but the color, fragrance and taste of meat products are not affected Therefore, carrageenan or its compound (such as Jianying carrageenan) is a necessary additive in the production of meat products (7) consumption of flavors: it plays a supplementary, stable and supplementary role in the ham Because some of the aroma of the raw materials in the processing material is lost, it is necessary to add some flavors to stabilize the flavor and satisfy the consumers' need for fragrance It should be noted that some flavors separated or synthesized by chemical methods are toxic, so they should be used as little as possible instead of artificial flavors Now there are many food additives in food, so are food additives really harmful? In fact, some food additives are harmful to the body, and some food additives are harmless to the body The state has a food safety detector, which can accurately detect whether the food is safe or not, so consumers can eat it at ease, and more knowledge of food additives is on the safety net Editor in charge: he xianrob