Structure and properties
Nitrite curing salt is a mixture of the following two components:
- 1. common table salt: Na+Cl–
- 2. sodium nitrite: Na+NO2–, E 250
Sodium nitrite is the sodium salt of nitrous acid. It is present as a colorless to yellowish crystalline powder. Sodium nitrite is hygroscopic and slightly soluble in water. Caution: the substance is toxic!
Effects
Nitrite curing salt develops antibacterial and antioxidant properties. It maintains the redness of meat that would otherwise turn gray by reacting with myoglobin, resulting in nitrosomyoglobin. The process is called reddening. Nitrite curing salt also has an effect on the flavor of the meat, giving it the typical curing aroma.
Areas of application
Nitrite curing salt is used as a food additive for preserving meat and sausage products (e.g., bacon, lyonnaise, ham).
Adverse effects
One possible side effect of nitrite use is the formation of carcinogenic nitrosamines. Vitamin C (ascorbic acid), which is also added to meat, inhibits the formation of nitrosamines. The sodium salt sodium ascorbate (E 301) is often used for this purpose.
