תפריט נגישות
ניגודיות עדינהניגודיות גבוהה
מונוכרום
הדגשת קישורים
חסימת אנימציה
פונט קריא
סגור
איפוס הגדרות נגישות
להורדת מודול נגישות חינם תפריט נגישותניגודיות עדינהניגודיות גבוההמונוכרוםהדגשת קישוריםחסימת אנימציהפונט קריאסגוראיפוס הגדרות נגישותלהורדת מודול נגישות חינםThe 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.
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.
