It is reported that nitrite salt has bad color retention effect when it is below 0.024g/kg, while, it can protect color when the dosage is 0.024—0.04g/kg. Over centuries, people always use salt that consists of nitrate and nitrite for preserving meat. Until the end of 19 century, they know that nitrate is able to accelerate meat color. Afterwards, people realize that nitrite can restrain microbe grow so that to prevent meat from metamorphosing.

At present, there are two substitutes for replacing nitrite: one is additives for replacing part or replacing nitrate completely; another is the additives for restraining nitrite formation in normal nitrite concentration.

Better substitute for nitrite is the mixture of ascorbic acid salt, vitamin E and nitrite.

Though there are various substitutes for replacing nitrite, we still not find any ideal substance for replacing nitrite completely.

2. Nitrite management

Follow PRC Food Additives Sanitation Management Method strictly when we need to use nitrite. Deal with additives that not used out properly so that to prevent any accidents.

1.       Notice for producing meat product when we use nitrite

(1)    Restrain nitrite salt dosage Nitrite should not over 30mg/kg in sausage product according to our country regulation. It’s better to control nitrite dosage within 75-80mg/kg in salty ham.

(2)    Temperature control Proper temperature is 0­——4 degree centigrade, It can restrain bacteria multiplication and not affect meat processing so that to prolong preservation.

(3)    PH control PH should be restrained at 6.0

(4)    Proper dosage of ascorbic acid salt color detention. Usually it should be controlled between 200——300mg/kg.

(5)    Heating temperature Proper temperature is 68 degree, for 20——30min. Center temperature should be reach at 72 degree centigrade for 18 min to ensure product security.