Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France; IFIP - Institut du Porc, 7 Avenue du Général De Gaulle, 94700 Maisons Alfort, France.
IFIP - Institut du Porc, La motte au Vicomte, BP 35104, 35561 Le Rheu Cedex, France.
Food Chem. 2021 Jun 30;348:129073. doi: 10.1016/j.foodchem.2021.129073. Epub 2021 Jan 20.
Nitrite, added to cured meat for its bacteriological and technological properties, is implicated in the formation of nitroso compounds (NOCs), such as nitrosylheme, nitrosamines and nitrosothiols, suspected to have a potential impact on human health. The mechanisms involved in NOC formation are studied in regard with the dose-response relationship of added nitrite and its interaction with ascorbate on NOC formation in a cured and cooked meat model. The impact of a second cooking stage on nitrosation was evaluated. The addition of nitrite in the cured and cooked model promoted heme iron nitrosylation and S-nitrosation but not N-nitrosation. Nitrite reduced lipid oxidation without an additional ascorbate effect. The second cooking sharply increased the nitrosamine content while the presence of ascorbate considerably lowered their levels and protected nitrosothiols from degradation. This study gives new insights on the chemical reactivity of NOCs in a cured meat model.
亚硝酸盐因其在腌肉中的细菌学和技术特性而被添加，它与亚硝酰基化合物（NOCs）的形成有关，如亚硝酰基血红素、亚硝胺和亚硝硫醇，这些化合物可能对人类健康有潜在影响。研究了 NOC 形成的机制，研究了添加的亚硝酸盐的剂量反应关系及其与抗坏血酸在腌肉和熟肉模型中对 NOC 形成的相互作用。评估了第二烹饪阶段对亚硝化的影响。在腌制和煮熟的模型中添加亚硝酸盐促进了血红素铁的亚硝化和 S-亚硝化，但没有 N-亚硝化。亚硝酸盐抑制了脂质氧化，而没有抗坏血酸的额外作用。第二次烹饪大大增加了亚硝胺的含量，而抗坏血酸的存在则大大降低了它们的水平，并保护了亚硝硫醇免受降解。本研究为腌肉模型中 NOCs 的化学反应性提供了新的见解。
