Protein oxidation and protein nitration influenced by sodium nitrite in two different meat model systems

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 9, 2015, Pages 2550-2556

  Vossen, Els ^a   De Smet, Stefaan ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

3 nitrotyrosine; meat; nitrite; protein oxidation

Indexed keywords

MEATS; OXIDATION; PROTEINS; SODIUM; SODIUM COMPOUNDS; TRANSPORT PROPERTIES;

3-NITROTYROSINE; ANTIOXIDANT EFFECT; CARBONYL FORMATION; MYOFIBRILLAR PROTEINS; NITRITE; PROTEIN OXIDATION; PROTEIN SOLUBILITY; REACTIVE NITROGEN SPECIES;

NITROGEN COMPOUNDS;

SUS;

MUSCLE PROTEIN; SODIUM NITRITE;

ANALYSIS; ANIMAL; BIOLOGICAL MODEL; CHEMISTRY; COMPARATIVE STUDY; MEAT; MUSCLE FIBRIL; OXIDATION REDUCTION REACTION; PIG;

ANIMALS; MEAT PRODUCTS; MODELS, BIOLOGICAL; MUSCLE PROTEINS; MYOFIBRILS; OXIDATION-REDUCTION; SODIUM NITRITE; SWINE;

EID: 84924567620     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf505775u     Document Type: Article

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