Reaction between Nitrite and Low Salt-soluble Diffusible Fraction of Meat. Some Compounds Influencing Nitrite Depletion and Producing Unidentified-N Compounds |
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| Authors: | Misao Miwa Akihiro Okitani Hiromichi Kato Masao Fujimaki Shinji Matsuura |
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| Institution: | 1. National Food Research Institute, Ministry of Agriculture, Forestry and Fisheries, Tsukuba, Ibaraki 305, Japan;2. Department of Agricultural Chemistry, The University of Tokyo, Tokyo 113, Japan;3. Department of Food and Nutrition, Ochanomizu University, Tokyo 112, Japan |
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| Abstract: | A low salt-soluble, diffusible fraction of meat was separated into basic, neutral and acidic fractions. Investigations were then conducted on the reaction of each fraction with nitrite and on the recovery of the added nitrite.The basic fraction shared the lowest ability to decompose nitrite and had 88% recovery of added nitrite-N. Hypoxanthine was one of the main components that affected the recovery in the basic fraction. In the neutral fraction, 42% of nitrite was decomposed, and the recovery of the nitrite was 107%. In the acidic fraction, more than 80% of nitrite was decomposed and 30% was converted to unidentified-N compounds. Among endogenous acidic substances tested, cysteic acid showed the highest ability to decompose nitrite, accompanying the production of unidentified-N compounds. |
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