First, it plays the role of color protection, keeping the bright color of food so that the color of food will not become darker and lighter. Used for curing meat food.
Second, it can inhibit Botox, prevent fresh meat from gradually oxidizing into taupe denatured myoglobin in the air, and keep meat products bright red.
Nitrite hazard
The addition of nitrite will make nitrite residue in meat products enter human body, and react with amines produced by amino acids, phospholipids and other organic substances in protein under certain environment and conditions to generate nitrosamines. Nitrosamines have a strong carcinogenic effect and will bring harm to consumers' health. Adding a small amount of sodium nitrite to food as preservative and colorant can not only preserve corrosion, but also make the meat rich and colorful. However, sodium nitrite is a potential carcinogen. Excessive or long-term consumption will do harm to people's health and even cause cancer.
However, as long as the amount of nitrite in food meets the national standards and it is not often eaten in excess, it is safe and there is no need to worry.