Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of wet-cured yak meat
By: Date: 2021-04-20 Categories: foodtechnology Tags: ,
  ”LWT- Food Science and Technology” 2021 Volume 141 published the paper”Effect of low-dose sodium nitrite treatment on the endogenous antioxidant” by Guoyuan Ma, Zhuo Wang, Haoyu Chen and others from the School of Food Science and Engineering, Gansu Agricultural University capacity of yak meat during wet curing:Pros and cons” (“The effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of wet cured yak meat”).
  Research content and conclusions
   This article explores the effect of sodium nitrite treatment on the endogenous antioxidant capacity and free radical content of wet-cured yak meat, through the use of superoxide dismutase (SOD), catalase (CAT), and glutathione. Peptide peroxidase (GSH-Px) and nitric oxide synthase (iNOS, TNOS) activity and superoxide anion radical, hydrogen peroxide, nitric oxide (NO) content and hydroxyl radical (•OH) inhibition ability Make an evaluation.
  The results show that sodium nitrite has a dual effect on the endogenous antioxidant capacity and free radical content of wet-cured yak meat. Low-dose sodium nitrite treatment can increase the activity of CAT, GSH-Px, NOS, reduce the level of hydrogen peroxide, and enhance the antioxidant capacity of muscles during wet curing. However, it will reduce the antioxidant activity of SOD and the formation of free radicals and NO. In this study, the benefits of hydrogen peroxide treatment of wet-cured yak meat outweighed the negative effects on its endogenous antioxidant capacity. Therefore, further research is needed to clarify the mechanism of action of sodium nitrite in wet curing.
  Results and discussion
  01
  The effect of sodium nitrite on SOD activity and superoxide anion free radicals
Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of wet-cured yak meatimage
  Figure 1 The effect of sodium nitrite on SOD activity and superoxide anion free radicals
  02
  The effect of sodium nitrite on CAT activity and hydrogen peroxide
Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of wet-cured yak meatimage(1)
  Figure 2 The effect of sodium nitrite on CAT activity and hydrogen peroxide
  03
   Sodium nitrite on GSH-Px activity and The influence of OH inhibition
Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of wet-cured yak meatimage(2)
  Figure 3 The effect of sodium nitrite on GSH-Px activity and ·OH inhibition
  04
  The effect of sodium nitrite on NOS activity and NO
Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of wet-cured yak meatimage(3)
  Figure 4 The effect of sodium nitrite on NOS activity and NO
  05
  The effect of sodium nitrite on the kinetics of antioxidant enzymes
Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of wet-cured yak meatimage(4)
  Figure 5 Effect of sodium nitrite on the kinetics of antioxidant enzymes
Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of wet-cured yak meatimage(5)
   link to the original text:
   Guoyuan Ma, Zhuo Wang, Haoyu Chen, et al. Effect of low-dose sodium nitrite treatment on the endogenous antioxidant capacity of yak meat during wet curing:Pros and cons[J]. LWT, 2021, 141:110879.
  https://doi.org/10.1016/j.lwt.2021.110879