Production of a safe cured meat with low residual nitrite using nitrite substitutes.

Animals Colony Count, Microbial Fatty Acids, Nonesterified / analysis Food Handling / methods Food Storage Humans Limosilactobacillus fermentum Lactobacillus plantarum Meat Products / analysis Nitrites / analysis Smell Sodium Chloride Swine Taste Volatile Organic Compounds / analysis
Cured meat Food safety Lactic acid bacteria Nitrite substitute Volatile flavor compound

Journal

Meat science
ISSN: 1873-4138
Titre abrégé: Meat Sci
Pays: England
ID NLM: 101160862

Informations de publication

Date de publication:
Apr 2020
Historique:
received: 04 05 2019
revised: 24 11 2019
accepted: 27 11 2019
pubmed: 16 12 2019
medline: 21 10 2020
entrez: 16 12 2019
Statut: ppublish

Résumé

This work provided a new no-added-nitrite cured meat and an innovative method for substituting nitrite with Lactobacillus fermentum RC4 and Lactobacillus plantarum B6 as starters, beet red and Monascus color as coloring agents, and nisin as antibiotic. Three groups of cured meat were prepared: a no-added-nitrite experimental group (EG), a control group to which only salt was added (CG-S) and a control group to which both salt and nitrite were added (CG-N). After 20 days storage period at 18-20 °C, EG exhibited lower nitrite contents, better sensory characteristics, a greater content of free fatty acids, more volatile compounds, and more plate counts but without pathogenic bacteria compared to EG-S and CG-N. 3-hydroxy-2-butanone, 3-methyl-butanal, 2-methyl-butanal, 2, 4-heptadienal, heptanal, octanal and nonanal were the main flavor substances and palmitic acid, stearic acid, oleic acid, linoleic acid were main FFAs of EG. The no-added nitrite cured meat prepared by this novel method can improve the quality of cured meat and ensure low nitrite content.

Identifiants

DOI: 10.1016/j.meatsci.2019.108027 PMID: 31838338
pubmed: 31838338
pii: S0309-1740(19)30375-4
doi: 10.1016/j.meatsci.2019.108027
pii:
doi:

Substances chimiques

Fatty Acids, Nonesterified 0
Nitrites 0
Volatile Organic Compounds 0
Sodium Chloride 451W47IQ8X

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

108027

Informations de copyright

Copyright © 2019 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no competing interests.

Auteurs

Ling Huang (L)

State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.

Xiaoqun Zeng (X)

State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China. Electronic address: zengxiaoqun@nbu.edu.cn.

Zhen Sun (Z)

State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.

Aijuan Wu (A)

State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.

Jun He (J)

State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.

Yali Dang (Y)

State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China.

Daodong Pan (D)

State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China; Food Science and Nutrition Department, Nanjing Normal University, Nanjing 210097, China. Electronic address: daodongpan@163.com.

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Classifications MeSH

questionsmedicales.fr › Eucaryotes › Animaux › Production of a safe cured meat with low...
questionsmedicales.fr › Techniques d'investigation › Techniques de laboratoire clinique › Techniques microbiologiques › Numération de colonies microbiennes › Production of a safe cured meat with low...
questionsmedicales.fr › Lipides › Acides gras › Acide gras libre › Production of a safe cured meat with low...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Production of a safe cured meat with low...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › Stockage des aliments › Production of a safe cured meat with low...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Primates › Haplorhini › Catarrhini › Hominidae › Humains › Production of a safe cured meat with low...
questionsmedicales.fr › Bactéries › Bactéries à Gram positif › Lactobacillales › Lactobacillaceae › Lactobacillus fermentum › Production of a safe cured meat with low...
questionsmedicales.fr › Bactéries › Bactéries à Gram positif › Lactobacillales › Lactobacillaceae › Lactobacillus › Lactobacillus plantarum › Production of a safe cured meat with low...
questionsmedicales.fr › Aliments et boissons › Aliments › Viande › Produits carnés › Production of a safe cured meat with low...
questionsmedicales.fr › Composés chimiques organiques › Nitrites › Production of a safe cured meat with low...
questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Odorat › Production of a safe cured meat with low...
questionsmedicales.fr › Produits chimiques inorganiques › Composés du sodium › Chlorure de sodium › Production of a safe cured meat with low...
questionsmedicales.fr › Eucaryotes › Animaux › Chordés › Vertébrés › Mammifères › Eutheria › Artiodactyla › Suidae › Production of a safe cured meat with low...
questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Goût › Production of a safe cured meat with low...
questionsmedicales.fr › Composés chimiques organiques › Composés organiques volatils › Production of a safe cured meat with low...