Which of the following is a role of Ascorbic acid in curing?
(a) Take part in reduction of metmyoglobin to myoglobin and accelerate the rate of curing
(b) Ascorbates react chemically with nitrite to increase the yield of nitric oxide from nitrous acid
(c) Excess ascorbate acts as antioxidants and stabilizes color and flavor
(d) All of the mentioned
The question was posed to me in exam.
My query is from Principles of Food Pickling and Curing-2 topic in chapter Principles of Semi-Moist Foods, Principles of Food Preservation by Fermentation, Principles of Food Pickling and Curing and Principles of Food Storage Stability of Food Engineering