Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation |
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| Affiliation: | 1. Université Clermont Auvergne, INRA, MEDIS, Clermont-Ferrand, France;2. CHR. HANSEN SAS, Saint-Germain-les-Arpajon, France;1. Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764, South Korea;2. Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute for Agriculture and Life Science, Seoul National University, Seoul 151-921, South Korea;3. Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 305-701, South Korea;4. Meat Processing Division, Lotte R&D Center, Seoul 305-701, South Korea |
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| 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 a1 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. |
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