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

Xianchao Feng, Chenyi Li, Xu Jia, Yan Guo, Na Lei, Robert M. Hackman, Lin Chen, Guanghong Zhou

Research output: Contribution to journalArticle

25 Scopus citations

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.

Original languageEnglish (US)
Pages (from-to)260-267
Number of pages8
JournalMeat Science
Volume116
DOIs
StatePublished - Jun 1 2016

Keywords

  • Protein nitrosation
  • Protein oxidation
  • Sausage
  • Sodium nitrite

ASJC Scopus subject areas

  • Food Science

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