Department of Animal Science, Iowa State University, Ames, Iowa 50011, United States.
J Agric Food Chem. 2012 Feb 22;60(7):1748-54. doi: 10.1021/jf204717v. Epub 2012 Feb 9.
Demand is growing for meat products cured without the addition of sodium nitrite. Instead of the direct addition of nitrite to meat in formulation, nitrite is supplied by bacterial reduction of natural nitrate often added as vegetable juice/powder. However, the rate of nitrite formation in this process is relatively slow, and the total ingoing nitrite is typically less than in conventional curing processes. The objective of this study was to determine the impact of the rate of addition of nitrite and the amount of nitrite added on nitrosylation/nitrosation reactions in a model meat curing system. Myoglobin was preferentially nitrosylated as no decrease in sulfhydryl groups was found until maximum nitrosylmyoglobin color was achieved. The cysteine-myoglobin model retained more sulfhydryl groups than the cysteine-only model (p < 0.05). The rate of nitrite addition did not alter nitrosylation/nitrosation reactions (p > 0.05). These data suggest that the amount of nitrite but not the rate of addition impacts the nitrosylation/nitrosation reactions this system.
人们对不添加亚硝酸盐腌制的肉类产品的需求日益增长。亚硝酸盐不是直接添加到配方中的肉中，而是通过细菌将通常作为蔬菜汁/粉添加的天然硝酸盐还原来供应。然而，这个过程中亚硝酸盐的形成速度相对较慢，总进入的亚硝酸盐通常少于传统的腌制过程。本研究的目的是确定亚硝酸盐添加速度和添加量对模型肉类腌制系统中亚硝化/亚硝化反应的影响。肌红蛋白优先发生亚硝化，直到达到最大亚硝基肌红蛋白颜色，才发现巯基没有减少。半胱氨酸-肌红蛋白模型比仅含半胱氨酸的模型保留更多的巯基（p<0.05）。亚硝酸盐添加速度不会改变亚硝化/亚硝化反应（p>0.05）。这些数据表明，影响该体系中亚硝化/亚硝化反应的是亚硝酸盐的量而不是添加速度。
