ABSTRACT
The study is concerned with the nitrosopigments formed during curing time. It concludes that a reductant nitrosohaem is formed, with a breakdown of the bond between haem and histidine, and it gives the accurate sequence of the reactions. This study has been conducted by measurement of the iron-dried material ratio, electrophoresis on acetonic extracts of pigments formed with ascorbate or cystein, measurement, during the photodecomposition of this extract, of photometric spectra, of ionised iron, and characterization of pyrroles functions.
Subject(s)
Heme/analogs & derivatives , Meat , Nitroso Compounds , Pigments, Biological , Amino Acids , Ascorbic Acid , Chemical Phenomena , Chemistry , Cysteine , Food Preservation , Histidine , Models, Chemical , PyrrolesABSTRACT
The authors search the form under which nitrite is in cured products. Nitrate formation found by official methods is not confirmed by qualitative characterization. The calculations, according to the chemical equations, show the total breakdown of nitrite in nitroge oxide: NO, bound by many substances which are in meats. The distillation experiments confirm the calculations, the characteristic photometric spectra get in sulfitic medium and the modified Zambelli's reaction. These results lead to estimate that both technologic and toxicologic actions impute to nitrite is dominated by the idea of NO more or less bound, according to the medium composition.
