Chemical reactivity of nitrite and ascorbate in a cured and cooked meat model implication in nitrosation, nitrosylation and oxidation

Nitrite, added to cured meat for its bacteriological and technological properties, is implicated in the formation of nitroso compounds (NOCs), such as nitrosylheme, nitrosamines nitrosothiols, suspected have a potential impact on human health. The mechanisms involved NOC are studied regard with dose–response relationship nitrite interaction ascorbate cooked model. second cooking stage nitrosation was evaluated. addition model promoted heme iron nitrosylation S-nitrosation but not N-nitrosation. Nitrite reduced lipid oxidation without an additional effect. sharply increased nitrosamine content while presence considerably lowered their levels protected nitrosothiols from degradation. This study gives new insights chemical reactivity NOCs