Description
1. Processed Meats (e.g., sausages, bacon):
– Nitrites and Nitrates: These additives preserve the color of processed meats and inhibit the growth of harmful bacteria, such as Clostridium botulinum, preventing botulism.
– Phosphates: Improve water retention, enhancing juiciness and tenderness in processed meat products.
– Antioxidants (e.g., ascorbic acid, tocopherols): Help prevent oxidation of fats, preserving the freshness and preventing rancidity in processed meats.
– Flavor Enhancers (e.g., monosodium glutamate – MSG): Improve the overall taste and umami profile of processed meats.
– Smoke Flavorings: Impart a smoky aroma and taste, enhancing the sensory appeal of the product.
2. Frozen Seafood (e.g., fish fillets, shrimp):
– Cryoprotectants (e.g., polyphosphates): Reduce the formation of ice crystals, minimizing cell damage and preserving the texture of frozen seafood.
– Glazing agents (e.g., water, seaweed extract): Form a protective layer of ice around seafood, preventing dehydration and freezer burn.
– Antibacterial agents (e.g., chlorine, peracetic acid): Help control bacterial growth on the surface of seafood during processing and storage.
– Sequestrants (e.g., citric acid): Bind metal ions, enhancing color retention and preventing discoloration in frozen seafood.
– Antimicrobial coatings (e.g., chitosan): Extend the shelf life and inhibit the growth of spoilage microorganisms.
3. Canned Seafood (e.g., tuna, sardines):
– Acidity regulators (e.g., citric acid): Adjust the pH to create a more favorable environment for canning, preventing microbial growth and spoilage.
– Edible coatings (e.g., vegetable oil, salt): Seal the surface of canned seafood, preventing contact with air and maintaining product quality.
– Stabilizers (e.g., xanthan gum): Improve the texture and prevent separation of solids and liquids in canned seafood.
– Antioxidants (e.g., ascorbic acid, BHT): Prevent oxidation and preserve the color and flavor of canned seafood during storage.
– Salt and sugar: Act as traditional preservatives, lowering water activity and inhibiting microbial growth.