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Meat Sci. 2016 Jun;116:260-7. doi: 10.1016/j.meatsci.2016.01.017. Epub 2016 Feb 20.

Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage.

Author information

1
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China; National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
2
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
3
Department of Nutrition, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
4
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China. Electronic address: melody-sara@hotmail.com.
5
National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.

Abstract

The influence of NaNO2 content on protein oxidation and nitrosation was investigated in cooked sausages at different concentrations (0, 50, 100, 200 and 400 mg NaNO2/kg). Dependent on concentration, NaNO2 had both anti- and pro-oxidant effects on protein oxidation. The antioxidant effects of NaNO2 on the protein oxidation were evidenced by significantly lower carbonyl contents, higher free amines and lower surface hydrophobicities. The pro-oxidant effects of NaNO2 on protein oxidation resulted in a decrease of sulfhydryls and an increase of disulfide bonds. NaNO2 also improved the protein nitrosation inducing the formation of 3-nitrotyrosine (3-NT). Moreover, 3-NT had significant correlations with parameters of protein oxidation, indicating that 3-NT may be a possible marker for protein oxidation. Results of this study contribute to an understanding of the impact of NaNO2 on food quality and help to identify optimal formulations of cured meat products.

KEYWORDS:

Protein nitrosation; Protein oxidation; Sausage; Sodium nitrite

PMID:
26923991
DOI:
10.1016/j.meatsci.2016.01.017
[Indexed for MEDLINE]

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