Comparative Study of the Antibacterial Effects of S-Nitroso-N-acetylcysteine and Sodium Nitrite against Escherichia coli and Their Application in Beef Sausages
Author:
Guo Jingjing12, Li Zhiyi12, Zhang Yujun12, Tian Xiaojing12, Shao Lele3, Wang Wenhang12
Affiliation:
1. Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science & Technology, Tianjin 300457, China 2. College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China 3. College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
Abstract
This study investigated the antibacterial effects of S-nitroso-N-acetylcysteine (SNAC) and sodium nitrite (NaNO2) against Escherichia coli and their application in beef sausages. Both SNAC and NaNO2 demonstrated pH-responsive antibacterial activity, with SNAC showing greater efficacy than NaNO2 (p < 0.05) at the same pH (3, 5, and 7). The reactive oxygen species (ROS) and reactive nitrogen species (RNS) induced in E. coli by SNAC were significantly higher than those induced by NaNO2 (p < 0.05), and both ROS and RNS values increased as the pH decreased. In addition, a lower pH led to more pores on the E. coli 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 NaNO2-treated ones (p < 0.05). Consequently, SNAC shows great potential as a replacement for NaNO2 in meat products.
Funder
National Natural Science Foundation of China Project Program of Tianjin Key Laboratory of Food Quality and Health, China Science and Technology Planting Program of Tianjin, China
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