נגישות
menu      
חיפוש מתקדם
תחביר
חפש...
הספר "אוצר וולקני"
אודות
תנאי שימוש
ניהול
קהילה:
אסיף מאגר המחקר החקלאי
פותח על ידי קלירמאש פתרונות בע"מ -
NAC-SNO (S-nitroso-N-acetylcysteine) as an Antioxidant in Cured Meat and Stomach Medium
Year:
2019
Authors :
קנר, יוסף
;
.
Volume :
Co-Authors:
  • Adi Shpaizer, Liron Nelgas, Oren Tirosh 
Facilitators :
From page:
1
To page:
28
(
Total pages:
28
)
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, 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. NAC-SNO at concentration like nitrite used by the industry prevents lipid peroxidation in the product, even after storage for one-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 HNE-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.

Note:
Related Files :
antioxidant
Hydroperoxides
Lipids
meat
myoglobin
stomach medium
עוד תגיות
תוכן קשור
More details
DOI :
https://doi.org/10.1021/acs.jafc.9b03741
Article number:
0
Affiliations:
Database:
גוגל סקולר
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
43859
Last updated date:
02/03/2022 17:27
Creation date:
15/09/2019 08:51
Scientific Publication
NAC-SNO (S-nitroso-N-acetylcysteine) as an Antioxidant in Cured Meat and Stomach Medium
  • Adi Shpaizer, Liron Nelgas, Oren Tirosh 
NAC-SNO (S-nitroso-N-acetylcysteine) as an Antioxidant in Cured Meat and Stomach Medium

The stability of lipids in meat products depends on the initial concentration of hydroperoxides, the catalytic involvement of metal ions and myoglobin, endogenous antioxidants, 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. NAC-SNO at concentration like nitrite used by the industry prevents lipid peroxidation in the product, even after storage for one-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 HNE-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.

Scientific Publication
You may also be interested in