Firstly, what is a sausage? The Ministry of Agriculture defines it as follows: “Sausage is understood as an industrialized meat product, obtained from the meat emulsion of one or more species of butcher animals, added ingredients, embedded in a natural or artificial casing or by extrusion process, and subjected to an appropriate thermal process. Note: Sausages may have an alternative process of dyeing, peeling, smoking and the use of fillings and sauces... It is a cooked product.” Continue reading Do que é feita a salsicha?
Tag: additions
Salicornia or vegetable salt
Salicornia, also known as green salt or vegetable salt, is a plant that supports high levels of salinity, and is therefore classified as a halophyte. It is widely used in Europe in salads to replace the addition of salt, but it is also widely consumed cooked. It tastes similar to asparagus. Continue reading Salicórnia o sal vegetal
ANVISA Ordinance on meat additives
Limits on the use of food additives for meat products. Sodium nitrite, sodium nitrate, other preservatives, stabilizers, flavorings, colorings, flavor enhancers, humectants, acidulants, acidity regulators and antioxidants. Function Assignment of Additives, Additives and their Maximum Use Limits for Category 8 – Meat and Meat Products.
Continue reading Portaria ANVISA aditivos cárneos
Additives most used in sausages
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
Curing salt what it is and how much to use
What is curing salt?
Curing salt is an additive used in the production of cured foods. Its main function is preservation by inhibiting contamination by bacteria and fungi. One of the main reasons for its use is to suppress the proliferation of the bacteria clostridium botulinum, which contaminates food with botulinum toxin. Continue reading Sal de cura o que é e quanto usar
INS table of food additives
International codes adopted by Brazilian legislation Continue reading Tabela INS de aditivos alimentares
Consumer wants natural foods
North American consumers want foods without additives, including meat, because they understand that meats free of hormones and antibiotics, industrialized products free of chemical additives and crops without the use of genetically modified seeds are “healthier” and “tastier”, that is which points out a report from Technomic Inc. Continue reading Consumidor quer alimentos naturais
Are smoked foods bad for your health?
Preservatives
Almost all smoked products use sodium nitrate or nitrite as preservative agents. These additives mainly help prevent the proliferation of the bacteria Clostridium botulinum, responsible for botulism. Continue reading Defumados fazem mal à saúde?
Sodium Nitrite and Nitrate Curing Salts
Sodium nitrate and sodium nitrite, also known as curing salts, are preservative food additives widely used in the food industry, they can be used together or alone. They have a very similar chemical composition. Precisely for this reason, many people get confused when deciding which of the two is best used when preparing preserves or meats that will require periods of curing, smoking, fermentation or extending their shelf life for later consumption. The difference in the chemical composition of these two additives is just one oxygen atom, sodium nitrite (NaNO2) has two oxygen atoms, while sodium nitrate (NaNO3) has one more oxygen atom. Continue reading Sais de Cura Nitrito e Nitrato de sódio