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Meat Sci

Title:		Production of a safe cured meat with low residual nitrite using nitrite substitutes
Author(s):		Huang L; Zeng X; Sun Z; Wu A; He J; Dang Y; Pan D;
Address:		"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. 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. 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"
Journal Title:		Meat Sci
Year:		2020
Volume:		20191128
Issue:
Page Number:		108027 -
DOI:		10.1016/j.meatsci.2019.108027
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"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 degrees 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"
Keywords:		"Animals Colony Count, Microbial Fatty Acids, Nonesterified/analysis Food Handling/methods Food Storage Humans Limosilactobacillus fermentum Lactobacillus plantarum Meat Products/*analysis/*microbiology Nitrites/*analysis Smell Sodium Chloride Swine Taste;"
Notes:		"MedlineHuang, Ling Zeng, Xiaoqun Sun, Zhen Wu, Aijuan He, Jun Dang, Yali Pan, Daodong eng England 2019/12/16 Meat Sci. 2020 Apr; 162:108027. doi: 10.1016/j.meatsci.2019.108027. Epub 2019 Nov 28"