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S‐nitrosocysteine (RSNO), an effective antioxidant in cured meat
Author(s) -
Kanner J.
Publication year - 1979
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/bf02914272
Subject(s) - antioxidant , chemistry , food science , linoleic acid , organic chemistry , fatty acid
S‐nitrosocysteine (RSNO), a compound which has been shown to be generated during the curing process of meat, was found to act as an antioxidant. The antioxidative activity of RSNO in an aqueous linoleate model system, in the presence of myoglobin, was compared with that of other known antioxidants, such as BHT and α‐tocopherol. The results indicated that RSNO has an antioxidative activity only slightly lower than that of BHT. During the initial stage of the reaction, RSNO acted not only as an inhibitor of linoleic acid oxidation, but also as a hydroperoxide decomposer. The high inhibitory effect of added RSNO (1mM/kg meat) on lipid oxidation in ground cooked turkey meat was demonstrated in the product itself.