S-Nitroso- N-acetylcysteine (NAC-SNO) as an Antioxidant in Cured Meat and Stomach Medium

Joseph Kanner*, Adi Shpaizer, Liron Nelgas, Oren Tirosh

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

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.

Original languageAmerican English
Pages (from-to)10930-10936
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume67
Issue number39
DOIs
StatePublished - 2 Oct 2019

Bibliographical note

Publisher Copyright:
© 2019 American Chemical Society.

Keywords

  • S-nitroso- N-acetylcysteine
  • antioxidant
  • lipid peroxidation
  • nitrite
  • red-meat

Fingerprint

Dive into the research topics of 'S-Nitroso- N-acetylcysteine (NAC-SNO) as an Antioxidant in Cured Meat and Stomach Medium'. Together they form a unique fingerprint.

Cite this