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פותח על ידי קלירמאש פתרונות בע"מ -
S-nitrosocysteine (RSNO), an effective antioxidant in cured meat
Year:
1979
Authors :
קנר, יוסף
;
.
Volume :
56
Co-Authors:
Kanner, J., Division of Food Technology, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, Israel
Facilitators :
From page:
74
To page:
76
(
Total pages:
3
)
Abstract:
S-nitrosocysteine (RSNO), a compound which has been shown to be generated during the curing process of meat, was found to act as an antioxidant. The antioxidative activity of RSNO in an aqueous linoleate model system, in the presence of myoglobin, was compared with that of other known antioxidants, such as BHT and α-tocopherol. The results indicated that RSNO has an antioxidative activity only slightly lower than that of BHT. During the initial stage of the reaction, RSNO acted not only as an inhibitor of linoleic acid oxidation, but also as a hydroperoxide decomposer. The high inhibitory effect of added RSNO (1mM/kg meat) on lipid oxidation in ground cooked turkey meat was demonstrated in the product itself. © 1979 The American Oil Chemists' Society.
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More details
DOI :
10.1007/BF02914272
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
27055
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:27
Scientific Publication
S-nitrosocysteine (RSNO), an effective antioxidant in cured meat
56
Kanner, J., Division of Food Technology, Institute for Technology and Storage of Agricultural Products, Agricultural Research Organization, Volcani Center, PO Box 6, Bet Dagan, Israel
S-nitrosocysteine (RSNO), an effective antioxidant in cured meat
S-nitrosocysteine (RSNO), a compound which has been shown to be generated during the curing process of meat, was found to act as an antioxidant. The antioxidative activity of RSNO in an aqueous linoleate model system, in the presence of myoglobin, was compared with that of other known antioxidants, such as BHT and α-tocopherol. The results indicated that RSNO has an antioxidative activity only slightly lower than that of BHT. During the initial stage of the reaction, RSNO acted not only as an inhibitor of linoleic acid oxidation, but also as a hydroperoxide decomposer. The high inhibitory effect of added RSNO (1mM/kg meat) on lipid oxidation in ground cooked turkey meat was demonstrated in the product itself. © 1979 The American Oil Chemists' Society.
Scientific Publication
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