What does sodium erythorbate do to meat?

What does sodium erythorbate do to meat?

Sodium Erythorbate is an antioxidant preservative that is the sodium salt of Erythorbic acid (produced by fermentation of food grade starch). In meat curing, it controls and accelerates the nitrite curing reaction and maintains the color brightness. It is used in frankfurters, bologna and other cured meats.

Is sodium erythorbate necessary?

Sodium Erythorbate should always be added when using curing salt (nitrites/nitrates). This is because, when used in sausages, the processing time can be cut down (up to one-third), as the erythorbate accelerates the rate of curing by breaking down the nitrite and speeding up the setting of the pink colour pigment.

Is sodium erythorbate good for you?

Chemically, sodium erythorbate is stereoisomer of ascorbic acid (vitamin C), but it itself has no nutritional value. It is used most commonly in processed meats, where it retards nitrosamine formation and color fading.

What is sodium erythorbate in food?

Sodium erythorbate is the sodium of erythorbic acid, a highly refined food-grade chemical closely related to vitamin C, synthesized from sugar, and used as a color fixative in preparing cured meats.

Why is sodium erythorbate used in salami?

A common ingredient used in sausage making and meat curing for accelerating the breakdown of sodium nitrite allowing you to smoke cured meats immediately after stuffing. It also acts as an anti-oxidant which prevents discoloration/pigmentation of meats treated with Cure.

What are the side effects of sodium erythorbate?

Possible Side Effects of Sodium Erythorbate E316

• headaches.
• dizziness.
• fatigue.
• body flushing.
• hemolysis.

Is sodium erythorbate toxic?

The Panel noted that the acute toxicity of erythorbic acid or sodium erythorbate is low, there was no indication of adverse effects from the available subchronic toxicity studies, there is no concern with respect to their genotoxicity neither to respect to carcinogenicity.

How do you use sodium erythorbate?

Sodium Erythorbate is used primarily to bring out a nice rich color in your sausage. It also assists the nitrates in sausage to work faster. You may also use this in a brine for hams and bacon or with your poultry. However, it is primarily used with hams and bacon to bring out a nice red color.

Why is sodium erythorbate used in bacon?

In sausage, ham, bacon and other cured meat products, sodium erythorbate serves as a cure accelerator and stimulant to color development.