Comparative Study of the Antibacterial Effects of S-Nitroso-N-acetylcysteine and Sodium Nitrite Against and Their Application in Beef Sausages

Overview

Journal Foods

Specialty Biotechnology

Date 2024 Aug 10

PMID 39123574

Authors

Jingjing Guo

Zhiyi Li

Yujun Zhang

Xiaojing Tian

Lele Shao

Wenhang Wang

Affiliations

Soon will be listed here.

Abstract

This study investigated the antibacterial effects of S-nitroso-N-acetylcysteine (SNAC) and sodium nitrite (NaNO) against and their application in beef sausages. Both SNAC and NaNO demonstrated pH-responsive antibacterial activity, with SNAC showing greater efficacy than NaNO ( < 0.05) at the same pH (3, 5, and 7). The reactive oxygen species (ROS) and reactive nitrogen species (RNS) induced in by SNAC were significantly higher than those induced by NaNO ( < 0.05), and both ROS and RNS values increased as the pH decreased. In addition, a lower pH led to more pores on the cell surface and increased membrane permeability, resulting in a more pronounced inhibitory effect. When applied to a beef sausage, SNAC-treated sausages had significantly lower total colony counts and carbonyl content compared to NaNO-treated ones ( < 0.05). Consequently, SNAC shows great potential as a replacement for NaNO in meat products.

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