Abstract
ABSTRACT This study investigated the effect of NaNO2 on inhibiting myoglobin-mediated lipid oxidation in muscle using a washed bovine mince model. We measured various parameters, including TBARS and PV to determine lipid oxidation, non-heme iron release, protoporphyrin destruction, and nitrosylmyoglobin production. The results of the study showed that the addition of NaNO2 during myoglobin-mediated lipid oxidation significantly reduced the fading and lipid oxidation of washed muscle (p < 0.05). Additionally, the addition of NaNO2 reduced the release of non-heme iron and the degradation of protoporphyrin in myoglobin. Nitrosylmyoglobin was formed in the washed mince supplemented with NaNO2 and myoglobin. These findings suggest that NaNO2 can effectively inhibit the lipid oxidation process induced by myoglobin, which could be a crucial aspect of nitrite inhibition of lipid oxidation in cured meat products. Overall, the study provides evidence for the potential use of NaNO2 as a food preservative to prevent lipid oxidation in meat products.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
