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Food Processing & Preservation )SFS 2094)

Dr. Ruzaina bt Ishak

Experiment 1
012014051156

INTRODUCTION
In food preparation, curing refers to various preservation and flavoring processes,
especially of meat or fish, by the addition of a combination of salt, sugar and either nitrate or
nitrite. Many curing processes also involve smoking. The etymology of the term is unclear, but it
is thought to derive from the same Latin cura, -ae, from which the other English meanings are
also derived
Curing with salt and sugar may be called salting, salt-curing, sugar-curing or honeycuring. The application of pellets of salt, called corns, is often called corning. Curing in a water
solution or brine is called wet-curing or pickling or brining. Paul Bertolli notes that a pickle
contains nitrite in addition to salt. (Bertolli 2003) The curing of fish is sometimes called kippering
(Malabarsuperspice 2006)

MATERIALS
Equipments
1. 2 Beakers
2. Electronic balance
3. Pairing knife
4. Plastic cover
5. Water bath
Material
1.
2.

Sodium Nitrite
54grams of meat (2x54g)

Food Processing & Preservation )SFS 2094)


Dr. Ruzaina bt Ishak

Experiment 1
012014051156

PROCEDURE
The fresh meat of 650grams in total sum was divided into 12 groups. Each group was given two
of 54grams of meat.
1. One part of the 54grams of meat was put into a plastic and mixed with 0.015gram of
sodium nitrite. It was rubbed for 3minutes.
2. Then, the meats were then placed into two beakers respectively and tightly. They were
labeled as Control and Treatment whereby Control is the meat bear meat as it is and
Treatment is treated with sodium nitrite.
3. Surface colour of the meats was observed. With the use of pairing knife, both meats
were cut to expose the interior, the interior colour was observed.
4. Both samples were refrigerated for 26 hours. (starting from 10am till the next 12noon).
5. Then, both of the samples were taken out and subjected to water bath for 15 to 20
minutes and
step 4 was repeated.

Figure 1 : The first at most left is the Control meat sample and next to it is Treatment
Meat sample

Food Processing & Preservation )SFS 2094)


Dr. Ruzaina bt Ishak

Experiment 1
012014051156
Colour

Control (no nitrate)


Time

Surface

Experimental with nitrate


Interior

Surface

Interior

Before Storage

Purple Red

Purple Red

Brown

Purple Red

Purple Red

Purple Red

Brown

Purple Red

After Storage

After Cooking

Greyish Purple
Red

Greyish Purple
Red

Grey

Grey

Table 1 : Observation of Meat Sample with and without Sodium Nitrate


DISCUSSION
In this experiment, we had conducted an experiment under the laboratory topic of
Role of salt in processing. To demonstrate its application in hands on practical, we had learnt to
execute the Curing method towards the meat sample. The objective of this experiment was to
identify the colour of the meat samples with and without the presence of sodium nitrate, before
and after refrigeration (storage), and also before and after contact with heat (water bath).

Food Processing & Preservation )SFS 2094)


Dr. Ruzaina bt Ishak

Experiment 1
012014051156

At the beginning of the experiment, the Control sample showed purple red colour for both
surface and interior part of the meat. In contrast to the Treatment sample, it transformed into
brown colour at the surface but remained purple red in its interior part. The nitrite, when added
to water forms nitrous acid and nitric oxide, and which penetrate the meat and combine with the
myoglobin to form nitric oxide myoglobin. This pigment is not stable until after cooking, But, as
initial phase, the myoglobin was converted into oxymyoglobin(red before storage, without
sodium nitrate) then into metmyoglobin (brown colour) (IFT 2009)
After storage, the Control became purple red on the surface and interior part, it remained the
same. Under Treatment sample, it turned into brown for the surface and purple red for interior
part. After cooking, both of the Controls surface and interior was greyish purple red and
Treatment was both grey. According to the literature review, this indicates that the meat was
cured by only sodium and not with nitrite. The presence of nitrite/nitrates should have preserved
the light pink colour of the meat especially after heating. The result was halted only till
denatured myoglobin and did not proceed to nitrosylhemochrome (with nitrite/nitrate) (Boles &
Pegg 2007)

CONCLUSION
4

Food Processing & Preservation )SFS 2094)


Dr. Ruzaina bt Ishak

Experiment 1
012014051156

In a nutshell, the experiment has achieved the objective of the experiment in which to
study the effect of the colour of the meat samples with and without the presence of sodium
nitrate, before and after refrigeration (storage), and also before and after contact with heat
(water bath). But sadly, our groups end result for the water bath step different from that of the
literature reviews theory and experiment. The result that we had obtained for the end result was
opposite of the expected result. Our recommendation in order to improve the lab session is too
follow the exact materials as stated in the laboratory manual. The original instruction is the we
should have used sodium nitrite instead of sodium nitrate.

REFERENCE
5

Food Processing & Preservation )SFS 2094)


Dr. Ruzaina bt Ishak

Experiment 1
012014051156

MalabaSuperSpice. 2006 .Understanding Cured Meats .Retrieved from 2015, 23 rd June from :http://www.scienceofcooking.com/curing_foods.htm
Institute of Food Technologies (IFT) .2009 .Meat Pigment Chemistry .Retrieved from 2015, 23rd
Junefrom:http://www.ift.org/~/media/Knowledge%20Center/Learn%20Food%20Science/Mini
%20Experiments/CuredMeatPigment.pdf
Boles,

J.A.

&

Pegg,

R.

2007

.Meat

Colour.Retrieved

from

2015,

23rd

June

http://www.cfs.purdue.edu/FN/fn453/meat%20color.pdf

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