Comparative Study of the Antibacterial Effects of S-Nitroso-N-acetylcysteine and Sodium Nitrite against <i>Escherichia coli</i> and Their Application in Beef Sausages
Jingjing Guo,
Zhiyi Li,
Yujun Zhang,
Xiaojing Tian,
Lele Shao,
Wenhang Wang
Affiliations
Jingjing Guo
Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science & Technology, Tianjin 300457, China
Zhiyi Li
Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science & Technology, Tianjin 300457, China
Yujun Zhang
Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science & Technology, Tianjin 300457, China
Xiaojing Tian
Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science & Technology, Tianjin 300457, China
Lele Shao
College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230036, China
Wenhang Wang
Tianjin Key Laboratory of Food Quality and Health, Tianjin University of Science & Technology, Tianjin 300457, China
This study investigated the antibacterial effects of S-nitroso-N-acetylcysteine (SNAC) and sodium nitrite (NaNO2) against Escherichia coli and their application in beef sausages. Both SNAC and NaNO2 demonstrated pH-responsive antibacterial activity, with SNAC showing greater efficacy than NaNO2 (p E. coli by SNAC were significantly higher than those induced by NaNO2 (p 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 NaNO2-treated ones (p 2 in meat products.
