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 language | American English |
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Pages (from-to) | 10930-10936 |
Number of pages | 7 |
Journal | Journal of Agricultural and Food Chemistry |
Volume | 67 |
Issue number | 39 |
DOIs | |
State | Published - 2 Oct 2019 |
Bibliographical note
Funding Information:The authors thank Dr. Irena Peri for editing this manuscript. This research was supported by the Israeli Ministry of Agriculture (grant 12-05-0019) and partially (10%) by Tiv Tirat Tzvi Ltd.
Publisher Copyright:
© 2019 American Chemical Society.
Keywords
- S-nitroso- N-acetylcysteine
- antioxidant
- lipid peroxidation
- nitrite
- red-meat