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The purpose of this study was to investigate the effects of nitrite on the different lipid fractions and its antioxidative property in cooked cured meat stored under refrigeration. In the case of neutral lipid content, it showed a higher level with increasing the days of refrigeration (at 5 and 14 days) in untreated (0 ppm) meat than that of treated (100 ppm) meat. Polar lipid contents in respective storage periods were higher in treated (100 ppm) meat as compared with untreated (0 ppm) meat. Interestingly, during the storage, the cholesterol content in treated (100 ppm) meat drastically decreased at 5 and 14 days. The individual polar lipid components such as phosphatidylethanolamine (PE), phosphatidylcholine (PC), sphingomyelin (SPM), lysophosphatidylcholine (LPC) and polar material (PM) showed a significantly higher levels in treated (100 ppm) meat at 14 days of refrigeration as compared with the untreated (0 ppm) meat. The evaluation of TBARS number in meat samples revealed that nitrite treatment resulted in a significant reduction of TBARS number at 5 and 14 days of refrigeration, suggesting a possible antioxidative effect of nitrite in stored meat.
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