Journal
MEAT SCIENCE
Volume 93, Issue 1, Pages 67-72Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2012.08.003
Keywords
Metmyoglobin; Staphylococcus xylosus; Pentacoordinate nitrosylmyoglobin; Nitrite; Raw meat batters
Categories
Funding
- Program for Innovative Research Team of Northeast Agricultural University [CXZ011]
- Science Foundation of National Public Beneficial Vocation [200903012-02]
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Staphylococcus xylosus and Pediococcus pentosaceus isolated from Chinese dried sausage were assessed for their ability to convert metmyoglobin into nitrosylmyoglobin in Mann-Rogosa-Sharp broth model systems and raw pork meat batters without the addition of nitrite. The results showed that samples in model systems with S. xylosus cultures had an absorption spectra that is typical of nitrosylmyoglobin, an obvious pink colour (judged by visual inspection) and a significantly higher a*-value than the control samples or samples inoculated with P. pentosaceus. In raw meat batters, the a*-values of the S. xylosus samples were almost the same as those for the meat with nitrite added. The complementary analysis of meat batter samples by photochemical information from UV-vis, electron spin resonance and resonance Raman spectroscopy revealed that the existing status of the myoglobin in meat batters inoculated with S. xylosus was mainly pentacoordinate nitrosylmyoglobin. This study provides a potential solution for nitrite substitute in meat products. (C) 2012 Elsevier Ltd. All rights reserved.
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