Shelf life of nitrite salt

16.04.2017 1

16771

Nitrite salt is most often used when salting meat ingredients for the production of sausages and ham products. Many people are interested in the question of the advisability of using salt with the addition of sodium nitrite in cooking. Today we will try to answer questions about what nitrite salt is special about, where it is sold at retail, what to replace it with, and we will also give detailed instructions for using the substance.

Why do you need nitrite salt and how to use it

Everyone may have their own story and reason why they decided to make homemade sausage for the first time. Some people just love to cook and create kitchen masterpieces, others decided to make money from it.

But the majority was prompted to this idea by the desire to make tasty and safe sausage. Made from real meat and without chemicals. And so we studied the old “reliable” GOST recipes, watched dozens of videos on this topic and discovered with horror that practically none of these recipes can do without sodium nitrite or nitrite salt. That is, you can’t do without “chemistry”? What is nitrite salt and how dangerous is it? Nitrite salt is a mixture of sodium nitrite with purified kitchen salt.

The main advantage of its use is safety of use. According to European standards, nitrite salt contains from 0.4 to 0.6% pure sodium nitrite. Now let's delve into this for a minute

How to use

This chemical compound is usually used in the food industry as a preservative. Additionally, it is used as a dye, color stabilizer, and flavor enhancer. If you are preparing homemade sausage, it is important to always remember that nitrite salt can weigh no more than 0.5-0.6% of the total weight of the meat product, for example, minced meat. From a medical point of view, health will not suffer from a proportion of 50:1.

Dosage

The indicator of 0.5-0.6% of the total mass in dry-cured sausages and not only is often violated. This is what unscrupulous producers do who seek to increase the meat taste in the chosen recipe in order to increase the demand for sausage products. Just 1 gram of nitrite mixture is already a health threat when it comes to 1 kg of homemade sausage. The concentration of nitrites increases pathologically, and symptoms of food poisoning appear.

Nitrite-curing mixture is sold in the store, but the use of concentrated saltpeter in the food industry is contraindicated. Otherwise, the health consequences may be unexpected. When salting dry-cured sausages, the sodium nitrate content is minimal, otherwise such a delicacy cannot be consumed daily in the daily diet. Before you buy nitrite salt, it is important to study all existing precautions. So:

1. You should not buy fresh meat, the packaging of which does not indicate the predominant concentration of nitrite salt.
2. If you have oncology or are predisposed to it, completely eliminate this chemical compound.
3. Even with heat treatment of sausage, it is not necessary to consume such food products daily, otherwise health problems will arise.
4. The product must be certified, as indicated on the packaging, otherwise you may be poisoned.
5. It is recommended to buy products with nitrite salt only from trusted suppliers, otherwise the risk of intoxication of the body increases, and more serious complications cannot be ruled out.

Best Recipes | Herbs and spices

Pink color of corned beef and pastrami.

The shimmering translucency and satiny texture of Spanish lomo (cured pork loin), bresaola and Bündnerfleisch (Italian and Swiss air-dried beef, respectively).

Superbly rich flavors of bacon, prosciutto and serrano jamon. It all adds up to a stunning array of umami flavors, not to mention the remarkable shelf life of dry sausage and salami. These hunger-inducing goodies involve substances shrouded in ancient tradition and modern controversy—sodium nitrate (NaNO3) and sodium nitrite (NaNO2) (both act more or less the same way as preservatives). Preserving food is high on a person's list of priorities.

Already 12,000 years ago, our ancestors discovered that salt slows down the spoilage of food by drawing moisture out of it; it not only increases the shelf life of food, but also improves its taste. Salting food by rubbing salt in or immersing it in a salt solution - both of these methods preserve food.

What is nitrite salt (E250), why is it added to sausage, what can it be replaced with?

> > > What is nitrite salt?

Summary of the article: It’s no secret that in the production of sausages and meat products not only spices are used, but also nitrite salt.

Scientists have conducted research and found out how useful it is. But it turns out that in addition to the pros, there are also cons. Whether or not to consume such products is everyone’s decision. Nitrite salt - what kind of additive is it and what are its advantages and disadvantages? For some people, the phrase nitrite salt sounds scary.

But in fact, it is the same salt, only with a small addition of sodium nitrite and is safe in small doses. Chemical formula NaNO2. This component resembles sugar crystals and has a sweetish taste.

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In industry, the additive is designated E250. Naturally, the reagent cannot be used in large quantities; it is harmful to the body.

If consumed at the rate of 3 grams per 1 kilogram of body weight, acute chemical poisoning will occur.

Deadlines by type

Salt is divided into varieties, has a classification and different grinding, and includes various additives and spices.

Regular

According to GOST R 51574-2000, sodium chloride without additives can be stored (summary table):

These time periods are set because during long-term storage, table salt will turn into a dense brick that simply cannot be broken. Agent E536 is added to the Extra variety, which prevents caking and drying.

If certain conditions of temperature and humidity are met, “white gold” can be stored for centuries, as it is an excellent preservative, that is, it has no expiration date. The main enemy is moisture.

The ideal storage temperature in a warehouse or at home is from 15 to 25 degrees with a humidity not higher than 75%.

Iodized

The storage period depends on the additive used in production:

• Potassium iodide - 6 months.
• Potassium iodate - 9 months.

After this period, the iodine evaporates and the salt crystals lose their healing properties, but they can be used and stored further.

In regions far from the seaside, this species is very popular. It is used to avoid iodine deficiency. But it is not suitable for preparing hot dishes, since iodine evaporates when heated. Remember that sea water does not replace iodized sodium chloride, since the iodine content is much lower. But it is rich in other microelements. This variety cannot be used for preparations and pickles.

Marine

Sea food and table food are very similar in taste: the main substance in the composition is sodium chloride, but the difference between them is colossal. Crystals of this variety are formed naturally by evaporation in the sun or special equipment in a factory. It is rich in minerals and trace elements. Its healing properties have been known since ancient times. It is not processed by humans, so it never has a pure snow-white color. No matter how long it sits, it does not lose its properties.

Flavored

The range of food seasonings based on sodium chloride is huge: garlic, lemon, mushroom and even nut.

Svan salt is very common in the Caucasus, and Adyghe salt is very common in Georgia. Various herbs and spices are added to them.

There is a very interesting type - smoked.

It acquires its aroma due to smoking with wood smoke: alder, oak, apple tree, juniper. Great for cooking any meat.

The period of use of the product must be specified on the packaging. Usually it does not exceed 2 years.

It is better to store it in a hermetically sealed container in a dry and dark place so that the aroma after opening the package is preserved for as long as possible. The refrigerator is not suitable for this: it is too humid there.

You can make this seasoning yourself by mixing salted crystals with crushed dried mushrooms or lemon zest, with spring greens and other herbs and spices.

Kosher

This variety has larger crystals - flat or pyramidal.

It is highly valued in cooking: it is used for koshering meat, hence the name. Due to its shape and larger surface area, it absorbs moisture well and also adheres better to products.

Storage conditions and periods are the same as for ordinary stone.

Stone (Iranian blue)

One of the rarest is Iranian blue or Persian salt. It attracts with its unusual color, which it acquires due to the displacement of the crystal lattice as a result of combination with potassium chloride. It is mined in the mines of Iran, in the Semnan province. It can be either coarse or fine grind.

It looks impressive on ready-made dishes and is often used for decoration or adding salt.

The period of use is unlimited.

Swedish salt flakes

This is the so-called “salt flower”. In terms of its origin and internal properties, it belongs to the sea, and must be stored in the same way.

Thanks to the slow evaporation of water at the very edge of the salt bath, the crystals form beautiful growths that are collected by hand. Both flakes and large crystals can be collected from one source. Traditionally this type is called fleur de sel. Found its use in salads and finishing dishes.

Moldonskaya

This is one of the subspecies of fleur de sel, characterized by large granules - up to a centimeter. It has a soft and at the same time saltier taste. Stored in the same way as Swedish flakes. Used at the finish of the dish. Very revered by chefs.

Black Himalayan

It is mined from sulfur lakes from volcanic rocks in India and Pakistan. Due to the high content of iron sulfite, it acquires a brownish-violet color, and when in contact with moisture it turns black. Thanks to sulfur compounds, it has the smell of hydrogen sulfide, which is unusual for our sense of smell.

Under no circumstances should black Himalayan be kept in a metal salt shaker, as it reacts chemically with iron and changes its composition. It is ideal if you place it in a ceramic or wooden bowl with an airtight lid.

It is often counterfeited. When purchasing, you should pay attention to the characteristic smell.

Pink Himalayan

Belongs to one of the subspecies of stone. Due to the admixture of potassium chloride and iron oxide, it acquires an unusual pink color. It is mined in mines, in large blocks. It has found its application in many areas of our lives.

Some restaurants may use layers of pink Himalayan salt for table settings. The salt plate is also used as a cooking surface for effectively preparing dishes “in front of the client” in restaurants.

Used in the manufacture of salt lamps. Under the influence of heat and light, the material begins to enrich the air with negative ions.

Pink Hawaiian

Pink or red Hawaiian belongs to the category of marine, sedimentary. It gets its brown-pink color from the veins of clay. Rich in iron, magnesium and iodine and other minerals and trace elements. It has a soft, sweetish taste.

There is no shelf life unless exposed to direct sunlight and high humidity.

Hawaiian "Black Pearl"

Produced on the island of Molokai. The color comes from the inclusion of activated carbon. Eating it helps cleanse the body, remove toxins and heavy metals. Like any sea food, it is rich in minerals and trace elements and has no restrictions on the time of safe use.

Not suitable for cooking as it will turn an unpleasant gray tint. And as a finishing component, it’s simply ideal.

Nitrite salt for home use

Hello dear subscribers and guests of the blog!

Anticipating many questions from my readers about the need to use nitrite salt when making homemade sausages, hams, sausages and small sausages, I decided to write this article... Those who have long been familiar with my recipes on other culinary portals already know why and when I use nitrite salt .

I’ll tell those new to my blog as well. Surely many of you will think, why use chemicals in homemade sausages, because homemade recipes should only imply quality and benefits in their composition?

After all, color is not important in homemade sausages (and sodium nitrite preserves the color of meat), let homemade sausage be gray and not beautiful, but without nitrite salt... Am I right, do you think so?

I will tell you about the harmlessness of nitrite

Nitrite salt: instructions for use, features of use, purchase

04/16/2020 9444 Nitrite salt is most often used for salting meat ingredients for the production of sausages and ham products.

Many people are interested in the question of the advisability of using salt with the addition of sodium nitrite in cooking. Today we will try to answer questions about what nitrite salt is special about, where it is sold at retail, what to replace it with, and we will also give detailed instructions for using the substance. Nitrite salt (peklosol) is the most common food additive, often used as an alternative to saltpeter (sodium nitrate) and E250 (sodium nitrite).

It consists of ordinary table salt, evaporated in a vacuum, with the addition of a tiny fraction of sodium nitrite.

Attention! When purchasing nitrite salt, be sure to pay attention to the amount of sodium nitrite (NaNO2) it contains: the maximum permissible value at which salt does not have a negative effect on the human body is 0.5-0.6%.

Properties of the product (nitrite salt)

Ready-made nitrite salt can be packaged in 200 and 500 g, as well as 20, 25, 50 kg. As a rule, this product is placed in high-strength plastic bags that are intended for food products. Its shelf life is usually three years from the date of production. But this is only if, after purchasing the salt, it was placed in a dry and cool room.

Cooking homemade ham or other sausages is not complete without this component. Dishes retain their rich color and piquant taste even after long-term storage. This is one of the main advantages of such an additive, which is appreciated by modern chefs. However, the benefits of this “spice” do not end there; other benefits are presented below:

• the meat acquires a rich pink color, rather than the pale tint of stale products;
• the chemical compound successfully fights bacteria, extends the period of freshness of meat products;
• due to the invisible destruction of pathogenic flora, the risk of developing botulism is significantly reduced;
• the nitrite mixture prevents lipid oxidation processes, so fat will not spoil the taste of food industry products;
• sodium nitrate changes the composition of fibers, making meat and sausage products more tender in perception;
• the color of meat and meat taste improves, which is especially important for preparing sausage in batches from the manufacturer;
• moderate addition of food additives does not harm health; on the contrary, it provides effective prevention of pathogenic flora.

A good nitrite salt should be guaranteed to solve the assigned tasks - health depends on it. Therefore, I don’t think it’s possible to take it anywhere. Low-quality nitrite salt is “famous” for the uneven distribution of nitrite in the total mass of the mixture; in principle, if it is poorly packaged or stored improperly, it can get wet, etc.

Do not forget that NS has a limited shelf life and must be stored in an airtight container/packaging. And I try to give preference to trusted suppliers.

Of course, NS is packaged in domestic online stores. The Russian Emkolbaski store now sells salt produced by NISO-4, and Ukrainian users receive a product from the well-known company Akzo Nobel.

I usually take either 100 gram packages or 500 gram packages. There is also a 1 kilogram option. The larger the packaging, the cheaper. This package costs 70 hryvnia, in Russia – 175 rubles. Enough for at least 20 kilograms of raw materials, so I think the expenses are small.

The salt came sealed in a thick plastic bag. The weight is accurate - I checked it. There is a label with the composition and the indicated production date and expiration date.

The powder is fine, white, free-flowing. It may look slightly damp, as the technology assumes a residual moisture content of up to 7 percent, although in reality it is about 4-5 percent. By the way, sealed storage is necessary not only to prevent dampness, but also to prevent drying out.

Nitrite salt, is it harmful?

» Nitrite salt – is it harmful?

Over the past few years, modern television and Internet resources have turned sodium nitrite into one of the most terrible food additives that causes cancer, supposedly everyone knows about it, but they still continue to add it to sausages and hams.

I would like to discuss this topic a little. A little chemistry Sodium nitrite is a sodium salt of nitrous acid, designated NaNO2, and it is used in meat processing, in construction to create frost-resistant concrete, in medicine as an antidote to some poisons, as a vasodilator and bronchodilator.

There is another form of sodium salt of nitrous acid - NaNO3, sodium nitrate is commonly called nitrous nitrate, most often it is used as an agricultural fertilizer for all types of plants, in the military industry to create explosives.

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Food nitrate has restrictions on free sale, as a raw material for makeshift bombs, sodium nitrite in its pure form is a poison and is strictly controlled by the state.

Shelf life of nitrite salt

Nitrite salt - what is it?

You will find the answer to this question in the materials of the presented article. In addition, we will tell you about why this product is needed, how it differs from ordinary table salt and how to use it correctly in cooking.

Nitrite salt is a product that can serve as an excellent replacement for food nitrate (that is, sodium nitrate) or sodium nitrite (that is, E250 additive). As a rule, this spice is actively used during the production of homemade sausages and various smoked meats. Surely many people know that food saltpeter is not available for free sale.

This is due to the fact that there are strict restrictions on its purchase, since it is a kind of raw material that can be easily used to make makeshift bombs. It should also be noted that in its pure form, sodium nitrite is a strong toxin.

That is why its sale is strictly controlled by authorities.

Compound

In the production of meat products, nitrite salt is often used to improve the external characteristics of the product and significantly extend the shelf life. The concentration of nitrates in this ingredient is slightly increased, so the mixture is added in doses. For example, when 3 g enters the body, symptoms of general intoxication of the body are observed. Meat products necessarily contain such a component.

Shelf life of salt

Table salt is used in cooking. It will give the food a unique taste.

You should not get carried away with it, as it can harm your health. In the old days, a trick was used in taverns. To get a good income, food was salted.

As a result, customers became thirsty and ordered more drinks.

Consuming salt in large quantities leads to its accumulation in the body.

This has a negative impact on health.

People suffering from cardiovascular diseases and kidney pathologies are not recommended to consume it in large quantities.

Swelling begins to appear, which causes some trouble. When you reduce your intake, salt is removed from the body, but only partially. It also prevents food from spoiling.

In canning, it is an indispensable ingredient in the preparation of marinades and brines. Salt is a natural preservative and has a long shelf life.

How often can I use it?

Is it possible to eat foods that contain a spice such as nitrite salt every day? The instructions for using this ingredient state that salt is absolutely safe for health, but only if it is used only for its intended purpose and not added to almost all dishes.

Consumers of products to which this spice is added should have a clear understanding that sausages, smoked meats, frankfurters, and various types of dried fish should not be present on the dinner table every day. It is better to limit your consumption of such delicacies, reserving them for rare holiday occasions.

Otherwise, you risk acquiring quite a few very unpleasant diseases. By the way, the most dangerous among them are cancerous tumors. As a rule, such neoplasms arise in the human body due to the presence of large amounts of carcinogenic substances in food.

Thus, all delicacies that end up on your dinner table should be checked for the presence of any additives. It is necessary to remember that it is advisable to consume food containing nitrite salt in small quantities.

Shelf life of nitrite salt

September 27, 2020 53 rated

| September 27, 2020 +1 this solution (author of the question) September 28, 2020 Alsou, there are already two options))) You are talking about two years, and Sveta Miss - about three))) September 28, 2020 0 this solution (author of the question) September 28, 2020 Sveta, there are already two options))) You are talking about three years, and Alsou alsunchik - about two))) (author of the answer) September 28, 2020 In general, this is information from the Internet, but for me, I am a chemist. This inorganic compound, in fact, should not decompose without water.