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Antioxidant activity of sodium nitrite in meat
Author(s) -
Zubillaga M. P.,
Maerker G.,
Foglia T. A.
Publication year - 1984
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02672133
Subject(s) - chemistry , antioxidant , sodium nitrite , nitrite , food science , nitrogen , lipid oxidation , organic chemistry , fraction (chemistry) , hexane , chromatography , nitrate
Polar lipids were extracted from raw, nitrite‐treated beef and pork by a dry column procedure. The polar‐lipid fraction had substantial activity in inhibiting the oxidation of linoleic acid as determined by a β‐carotene bleaching method and by conjugated diene formation. The antioxidant activity of the polar‐lipid fraction was stable over several months when stored in hexane at−20 C. Residual sodium nitrite, carbon‐nitroso and nitrogen‐nitroso compounds or products of the addition of nitrogen oxides to olefins do not seem to account for the antioxidant activity observed.