S-Nitrosoglutathione (GSNO) as a natural alternative to nitrite in meat curing: Effects on color development, oxidative stability, and residual nitrite levels

There is a growing worldwide concern about the use of nitrites in meat processing due to the potential carcinogenic effects of nitrosamines, which may form when excess nitrite is present. As a result, natural substances are increasingly favored as nitrite replacers. S-nitrosothiols are naturally occurring compounds with the potential to substitute nitrite in meat curing. In this study, different concentrations of S-nitrosoglutathione (GSNO) were tested in pork meat formulations and compared with conventionally cured samples. The ability of GSNO to develop the characteristic cured pink color and maintain its stability over 21 days of storage was evaluated, along with its antioxidant capacity and residual nitrite levels. The results showed that GSNO can serve as an effective nitrite substitute in meat products, particularly for achieving stable color development comparable to that of nitrite-cured meat. Its antioxidant activity was found to be concentration-dependent, with higher GSNO levels providing greater protection against lipid and protein oxidation. The content of malondialdehyde in G1.5 on the 21st day of storage was 1.9 mg/kg and 1.4 mg/kg in nitrite cured sample. Moreover, the lower residual nitrite content in GSNO-treated samples (from 11.8 mg/kg in G0.3 to 36.3 mg/kg in G1.5 vs 66.4 mg/kg in nitrite cured) suggests a reduced risk of nitrosamine formation.