|
|||||
|
|
Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation |
|
| Authors: | Zhang Xue Kong Baohua Xiong Youling L |
| Affiliation: | aCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China bAgricultural Research and Development Center of Northeast China/Research Center for Agro-food Technology, Changchun, Jilin 130124, China cCollege of Food Science, Southern Yangtze University, Wuxi, Jiangsu 214122, China dDepartment of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, USA |
| Abstract: | Lactobacillus fermentum was substituted for nitrite to produce cured pink color in a Chinese-style sausage. Treatments included inoculations (104, 106, and 108 CFU/g meat) followed by fermentation at 30 °C for 8 h and then at 4 °C for 16 h. Control sausage (with sodium nitrite, 60 mg/kg meat) was cured at 4 °C for 24 h without L. fermentum. The UV–Vis spectra of pigment extract from L. fermentum-treated sausage were identical to that of nitrosylmyoglobin (NO-Mb) formed in nitrite-treated control. The NO-Mb concentration and the colorimetric a* value of sausage treated with 108 CFU/g meat of L. fermentum essentially replicated those in nitrite-cured meat. Free amino acid content in sausage treated with L. fermentum was greater and the pH slightly lower compared with the nitrite-cured control sample. This study showed that L. fermentum has the potential to substitute for nitrite in the sausage production. |
| Keywords: | Sausage Lactobacillus fermentum Nitrite Nitrosylmyoglobin |
| 本文献已被 ScienceDirect PubMed 等数据库收录！ | |
