Saturday, June 7, 2008

The preservative


The preservative had a function of extending the age kept a food and in this case with the road to hinder the growth of the microbe.
Because of that often also was acknowledged as the compound anti microbe.
Various compounds had the characteristics as anti microbe, among them sulfit and sulphur dioxide, salt nitrit and the nitrate, acid sorbat, acid propionat, acetic acid, acid benzoat. sulphur dioxide has for a long time been used in food as the preservative and using him developed by various forms like gas SO2, salt bisulfit and sulfit.
The research shown that sulphur dioxide was most effective worked in the condition for the low pH and it was estimated this as a result of by H2SO3 that in the solution was not disosiasioned.
In the situation was not disosiasioned, this acid more was easy to penetrate the wall of the microbe cell.
Apart from acting as the sulphur dioxide preservative also could prevent the occurrence browning non enzimatics (the Maillard reaction) that is by means of reacting with sugar reducsier and the compound between aldehida.
Sulphur dioxide also had the effect bleached the pigment melanoidin that was formed in the Maillard reaction so as very effective in preventing the reaction browning this.
Sulphur dioxide also often was added in flour to interrupt the association disulfida to protein and improved the quality of batter that was produced.
Sulphur dioxide and sulfit could be metabolismed became the sulphate and could be excresion in urine without the other side-effect.
Salt potasiium or sodium from nitrit and the nitrate was added in the process curing meat, also could hinder the growth of the microbe.
The compound that played a role in being nitrit and in the concentration 150-200 ppm could hinder the Clostridia growth in meat that was tinned.
Nevertheless, the use nitrit at this time was avoided because of being expected produced nitrosamin that was carcinogenic.
Acid sorbat that was acid mono carboksilat and anolog-analogous him had the double association a (a-unsaturated) had the characteristics anti microbe that was very strong.
This acid is usually used in the form of salt sodium and his potassium and was known effective hindered the growth of mildew and yeast in various food like cheese, products bakery, juice, the wine and the pickle.
Acid sorbat very effective pressed the growth of mildew and did not influence the food taste in the level of the increase that was permitted (until 0.3% heavy the material).
The activity of acid sorbat and very analogous his fatty acid was estimated because of the microbe could not metabolism the system dien with the double association .
Estimated acid sorbat disrupted the activity enzime dehidrogenase the fatty acid at the beginning of his activity.
Acid propionat and acetate also played a role as anti the microbe especially mildew and several bacterium.
Acid propionat usually was used in the form of salt natrium and calcium.
This compound was naturally received in cheese swiss (until 1% heavy).
Acid propionat apart from could hinder mildew also could hinder the Bacillus growth mesentericus that caused damage ropy bread.
As in the case of anti microbe other, acid propionat in the form of was not disosiasioned more potent.
Toksisitas acid propionat for mildew and some bacterium were resulted in by the inability of these microbes in metabolism 3-carbon chain.
The use of acetic acid in conservation of food already since long before, like in pickle, apart from the vinegar (4 % acetic acid).
Apart from as anti microbe, acetic acid also was contributioned towards the food taste like to mayonnaise, the pickle, tomato sauce et cetera.
The activity anti microbe acetic acid increased with decreased him the pH.
Benzoic acid was often used as anti microbe in food like juice, the soft drink et cetera.
Salt sodium from benzoic acid more often was used because was more protracted water than the form of his acid.
Benzoic acid very potent against yeast and the bacteria and most effective in hindering the growth of mildew.
Benzoic acid was often combined in a sour manner sorbat and was added in the number around 0,05-0,1% heavy the material.

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