An Evaluation of Antibotulinal Activity in Nitrite-Free Curing Systems Containing Dinitrosyl Ferrohemochrome

Abstract

The ability of the pigment dinitrosyl ferrohemochrome to mimic the cured meat color function attributed to nitrite, was evaluated in a number of nitrite-free, model meat systems. In addition, compounds with reported antibotulinal properties were compared to the antibotulinal effect of nitrite. Fifteen treatments were evaluated and compared to 50 and 150 ppm nitrite. Two processing conditions (short and extended heating) were also compared for their ability to enhance pigment color and eliminate the natural meat microbial population. Meat slurries varying in cure composition were inoculated with a composite of six different strains of Clostridium botulinum, types A and B. After processing, the packages were incubated at 10 and 27°C, and were analyzed for toxin. The treatment containing 3000 ppm sodium hypophosphite most closely resembled the 150 ppm nitrite control in its ability to prevent spore outgrowth and toxin production. The treatment containing 1250 ppm monomethyl fumerate also scored better than the other treatments including ethylene diamine tetraacetic acid (EDTA), potassium sorbate and tertiary butyl hydroquinome (TBHQ), but was slightly less inhibitory than sodium hypophosphite. The longer heat treatment eliminated all the natural meat flora (lactic acid bacteria) and enhanced the color production of the pigment.