title: Influence of sodium nitrite on protein oxidation and nitrosation of sausages subjected to processing and storage.
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.
authors.affiliation: 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.
authors.forename: Xianchao
authors.initials: X
authors.lastname: Feng
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
authors.forename: Chenyi
authors.initials: C
authors.lastname: Li
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
authors.forename: Xu
authors.initials: X
authors.lastname: Jia
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
authors.forename: Yan
authors.initials: Y
authors.lastname: Guo
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
authors.forename: Na
authors.initials: N
authors.lastname: Lei
authors.affiliation: Department of Nutrition, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
authors.forename: Robert M
authors.initials: RM
authors.lastname: Hackman
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China. Electronic address: melody-sara@hotmail.com.
authors.forename: Lin
authors.initials: L
authors.lastname: Chen
authors.affiliation: National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
authors.forename: Guanghong
authors.initials: G
authors.lastname: Zhou
mesh_terms: D000818:Animals; D005511:Food Handling / Q000379:methods*; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis*; D015538:Nitrosation; D010084:Oxidation-Reduction; D011506:Proteins / Q000737:chemistry*; D012977:Sodium Nitrite / Q000737:chemistry*; D013552:Swine; D013997:Time Factors
chemical_list: D011506:Proteins; D012977:Sodium Nitrite
keywords: Protein nitrosation; Protein oxidation; Sausage; Sodium nitrite