Carbonyls in Oxidizing Fat. 11. The Effect of the Pro‐oxidant Activity of Sodium Chloride on Pork Tissue

Abstract

SUMMARY ‐Oxidation of freezer‐stored, sodium chloridecured pork was characterized by a rapid rate and moderately high monocarbonyl/peroxide ratios. Increase in the concentration of NaCl accelerated autoxidation, but did not affect hydroperoxide decomposition to monocarbonyl compounds. High proportions of lean increased autoxidation and the monocarbonyl‐peroxide ratios. Sodium nitrite (0.03%) catalyzed autoxidation by reaction with the meat pigment in an apparently independent effect to that exerted by NaCl. Composition of the free monocarbonyl compounds indicated linoleate specificity in peroxide decomposition, although hematin catalysis is nonspecific in its attack on unsaturated fatty acids. Possible direct effects of NaCl did not appear to involve a reactive chloride ion.