TY - JOUR
T1 - S-Nitroso- N-acetylcysteine (NAC-SNO) as an Antioxidant in Cured Meat and Stomach Medium
AU - Kanner, Joseph
AU - Shpaizer, Adi
AU - Nelgas, Liron
AU - Tirosh, Oren
N1 - Publisher Copyright:
© 2019 American Chemical Society.
PY - 2019/10/2
Y1 - 2019/10/2
N2 - The stability of lipids in meat products depends on the initial concentration of hydroperoxides, the catalytic involvement of metal ions and myoglobin, endogenous antioxidants, and biological and technological factors. Ground meat was treated with additives, sealed in vacuum bags, heated to 75 °C, and stored opened to air at 4 °C. S-Nitroso-N-acetylcysteine (NAC-SNO) at concentration like nitrite used by the industry prevents lipid peroxidation in the product, even after storage for 1 month at 4 °C. The same simulated treatments at different concentrations of both compounds show that NAC-SNO acts as an antioxidant ∼4-fold better than nitrite at pH 6.2 or 3.0. Ascorbic acid significantly improves nitrite antioxidant effect. NAC-SNO was found to prevent, much better than nitrite, accumulation of reactive aldehydes and hydroxynonenal protein modification. In condition like those used by the industry for meat products processing, NAC-SNO acts better than nitrite to provide antioxidant protection without the side effect of N-nitrosation, oxidation, and the loss of nutrient generated by nitrite.
AB - The stability of lipids in meat products depends on the initial concentration of hydroperoxides, the catalytic involvement of metal ions and myoglobin, endogenous antioxidants, and biological and technological factors. Ground meat was treated with additives, sealed in vacuum bags, heated to 75 °C, and stored opened to air at 4 °C. S-Nitroso-N-acetylcysteine (NAC-SNO) at concentration like nitrite used by the industry prevents lipid peroxidation in the product, even after storage for 1 month at 4 °C. The same simulated treatments at different concentrations of both compounds show that NAC-SNO acts as an antioxidant ∼4-fold better than nitrite at pH 6.2 or 3.0. Ascorbic acid significantly improves nitrite antioxidant effect. NAC-SNO was found to prevent, much better than nitrite, accumulation of reactive aldehydes and hydroxynonenal protein modification. In condition like those used by the industry for meat products processing, NAC-SNO acts better than nitrite to provide antioxidant protection without the side effect of N-nitrosation, oxidation, and the loss of nutrient generated by nitrite.
KW - S-nitroso- N-acetylcysteine
KW - antioxidant
KW - lipid peroxidation
KW - nitrite
KW - red-meat
UR - http://www.scopus.com/inward/record.url?scp=85072849047&partnerID=8YFLogxK
U2 - 10.1021/acs.jafc.9b03741
DO - 10.1021/acs.jafc.9b03741
M3 - ???researchoutput.researchoutputtypes.contributiontojournal.article???
C2 - 31496247
AN - SCOPUS:85072849047
SN - 0021-8561
VL - 67
SP - 10930
EP - 10936
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
IS - 39
ER -