S-nitrosothiols as nitrite alternatives: Effects on residual nitrite, lipid oxidation, volatile profile, and cured color of restructured cooked ham.

This study evaluated the use of the S-nitrosothiols, S-nitroso- N -acetylcysteine (NAC-SNO) and S-nitroso- N -acetylcysteine ethyl ester (NACET-SNO), at different concentrations (25–300 mg nitrite equivalent – NEq/kg) as sodium nitrite substitutes in restructured cooked hams. The pH value and instrumental cured color were not affected by the type or amount of curing agent used. Products with 25 and 50 mg/kg ingoing nitrite had lower thiobarbituric acid-reactive substance values than those with equimolar amounts of S-nitrosothiols. Products with >150 mg NEq/kg of S-nitrosothiols had residual nitrite similar to 50 mg/kg nitrite, and this resulted in the same volatile compound profile as nitrite added in equimolar amounts. A 300 mg NEq/kg of S-nitrosothiols was required to obtain a similar and minimally stable cured pink color perception as sliced samples with 50–150 mg/kg added nitrite. The results obtained reinforce the great potential of both alternative curing agents in the complete replacement of nitrite by equimolar amounts in restructured cooked products; however, differences in cured color stability should be considered. • Equimolar amounts of S-nitrosothiols generate CIE cure color equivalent to nitrite (NEq). • S-nitrosothiols above 150 mg NEq/kg generates residual nitrite equal to 50 mg/kg nitrite. • S-nitrosothiols above 50 mg NEq/kg has the same antioxidant activity as nitrite. • Sliced hams with added S-nitrosothiols have less curing color stability than nitrite. • The same cured color perception as nitrite was achieved using 300 mg NEq/kg S-nitrosothiols. [ABSTRACT FROM AUTHOR]