|
|
|
| Effect and Mechanism of D-Isoascorbic Acid on the Efficacy of Sodium Nitrite as a Food Preservative and Color Fixative |
| TIAN Yanan, LI Teng, LIU Yuxuan, TANG Yanhong, ZHAO Jiansheng, TIAN Xiaojing, WANG Wenhang |
| 1. College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; 2. Henan Shuanghui Investment & Development Co. Ltd., Luohe 462000, China |
|
|
|
|
Abstract This study investigated the impacts of different D-isoascorbic acid concentrations (0, 0.01, 0.03, 0.05, 0.08, and 0.12 g/100 mL) on the meat color fixation effect and antibacterial activity of sodium nitrite (NaNO2). The results indicated that the presence of D-isoascorbic acid promoted the decomposition of NaNO2, this effect being more pronounced at higher concentrations. D-isoascorbic acid at 0.08 g/100 mL exhibited potent inhibitory effect against Staphylococcus aureus, increasing the production of intracellular reactive oxygen species (ROS) and simultaneously enhancing cellular membrane permeability. The antibacterial effect of NaNO2 was weakened by D-isoascorbic acid in the concentration range of 0.01–0.03 g/100 mL. When D-isoascorbic acid concentration increased from 0.08 to 0.12 g/100 mL, the antibacterial effect did not significantly change, but adverse effects on the formation of nitrosomyoglobin (NOMb) and myoglobin stability occurred. Therefore, when used as an adjuvant for NaNO2, the concentration of D-isoascorbic acid should be considered based on various indicators.
|
|
|
|
|
|
|
|
|
|
|
2025, Vol. 39 
