Sodium Erythorbate and Citric Acid
These additives are used to reduce oxidation and consequently help maintain the color and avoid the rancid flavor resulting from oxidation. They also accelerate the healing process by interacting with sodium nitrite, which reacts with myoglobin in muscle tissue, generating the reddish color typical of cured products. Its usage is generally 0.01% of citric acid and 0.05% of sodium erythorbate for the weight of the meat. Continue reading Aditivos mais utilizados em embutidos