Studies on the Curing of Meats

Part III. Application of ascorbic acid 3-phosphate to meat products

Abstract

Application of ascorbic acid 3-phosphate-Mg (AsA phosphate-Mg) to meat products were studied in comparison with sodium ascorbate (AsA-Na). 1) AsA phosphate-Mg was hydrolysed to AsA by acid phosphatase in the water soluble fraction of meats. There was little difference of phosphatase activity in the species of meats such as pork, beef, mutton and horse meat. 2) When AsA phosphate-Mg was used as substrate, acid phosphatase activity in the water soluble fraction of meats was not accelerated by various metallic ion but inhibited slightly by Ba²⁺ and Zn²⁺. Its optimum temperature was approximately 40°C. 3) AsA phosphate-Mg added to meat was almost hydrolysed to AsA in less than 3 days at 5°C. AsA phosphate-Mg had also the same protective effect against the fading of cooked cured meat color with AsA-Na. 4) AsA-Na in the presence of sodium nitrite in the dry curing mixuture was easily decomposed under the condition of the high relative humidities. On the contrary, AsA phosphate-Mg was more stable than AsA-Na.