S-nitrosothiol compounds and their combinations with nitrosamine blocking agents for safe food preservation
AssigneeYissum Research Development Company of the Hebrew University of Jerusalem
InventorsOren Tirosh, Joseph Kanner, Adi Spaizer-Katzenelson
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Abstract
The invention relates to a process for treating food, in particular for curing meat, comprising adding to the food a compound of Formula III, which is a derivative of S-nitroso-cysteine. Use of the compound of Formula III as food preservative and compositions for curing meat are also provided by the invention.
Claims21
A process for curing food while suppressing nitrosamine formation, the process comprising the step of adding to the food S-nitroso-N-acetylcysteine or a physiologically acceptable salt or ester thereof, whereby the food is cured while suppressing nitrosamine formation.
A composition for curing meat while suppressing nitrosamine formation, comprising S-nitroso-N-acetylcysteine or a physiologically acceptable salt or ester thereof, and at least one meat additive.
A cured meat product with suppressed nitrosamine formation, comprising at least 10 ppm of S-nitroso-N-acetylcysteine or a physiologically acceptable salt or ester thereof, and optionally nitrite, wherein the concentration of nitrite, if present, is below 150 ppm.
Dependencies are inferred from the claim text.