ROLE OF NITRITE IN CURED MEAT FLAVOR: ANTIOXIDANT ROLE OF NITRITE

Abstract

ABSTRACT The antioxidant activity of nitrite was investigated in model systems containing linoleic acid, Tween 20, and phosphate buffer. Results indicated that nitrite by itself can act as a prooxidant especially at concentrations greater than 25 mg/kg (parts per million). However, the addition of nitrite to model systems containing prooxidants such as Fe ++ or Fe ++ ‐EDTA substantially reduced the rates of oxidation. Lipid oxidation catalyzed by aqueous beef extract also showed a marked decrease upon the addition of nitrite. Nitrite also produced a significant effect (p < 0.05) on heme‐catalyzed lipid oxidation although the nature of this effect was not established. Further studies with an aqueous extract of pork demonstrated that dialysis removes a fraction which is largely responsible for the catalytic effect of meat extracts on lipid oxidation. Trace metal analysis revealed the presence of iron in the dialyzates from these extracts. Nitrite may function as a metal chelator to tie up these trace metals present in meat.