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Comparative Study of the Antibacterial Effects of S-Nitroso-N-acetylcysteine and Sodium Nitrite against Escherichia coli and Their Application in Beef Sausages.
- Source :
- Foods; Aug2024, Vol. 13 Issue 15, p2383, 18p
- Publication Year :
- 2024
-
Abstract
- This study investigated the antibacterial effects of S-nitroso-N-acetylcysteine (SNAC) and sodium nitrite (NaNO<subscript>2</subscript>) against Escherichia coli and their application in beef sausages. Both SNAC and NaNO<subscript>2</subscript> demonstrated pH-responsive antibacterial activity, with SNAC showing greater efficacy than NaNO<subscript>2</subscript> (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 NaNO<subscript>2</subscript> (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 NaNO<subscript>2</subscript>-treated ones (p < 0.05). Consequently, SNAC shows great potential as a replacement for NaNO<subscript>2</subscript> in meat products. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 13
- Issue :
- 15
- Database :
- Complementary Index
- Journal :
- Foods
- Publication Type :
- Academic Journal
- Accession number :
- 178948415
- Full Text :
- https://doi.org/10.3390/foods13152383