Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation

Xue Zhang, Baohua Kong, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

88 Scopus citations

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.

Original languageEnglish
Pages (from-to)593-598
Number of pages6
JournalMeat Science
Volume77
Issue number4
DOIs
StatePublished - Dec 2007

Keywords

  • Lactobacillus fermentum
  • Nitrite
  • Nitrosylmyoglobin
  • Sausage

ASJC Scopus subject areas

  • Food Science

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