Abstract
Sodium nitrite is a key traditional meat-curing agent in meat industry. However, because of its carcinogenicity, the studies about nitrite substitutes have been focused on for many years. In this study, Glycosylated Nitrosohemoglobin (G-NO-Hb) solution synthesized by porcine blood, nitrite and sugar through maillard reaction was applied in cooked meat batters to replace for nitrite. Color difference, Thiobarbituric Acid-Reactive Substances (TBARS) and total Aerobic Plate Count (APC) were determined in order to evaluate the quality of meat batters. UV-Vis spectra analysis showed that the produced pigment through maillard reaction was G-NO-Hb. The a*-values of batters treated with G-NO-Hb showed a significant increase (p<0.05) compared to control sample and had no significant difference compared to that of nitrite treated samples (p>0.05), which indicated that the addition of G-NO-Hb contributed to the formation of red pigment in cooked meat batters. Also, both TBARS values and APC of meat batters treated with G-NO-Hb, especially those added with G-NO-Hb solution (6 g nitrite/kg reaction system) were significantly lower than the control samples (p<0.05). It revealed that G-NO-Hb was a potential nitrite substitute for coloring, antioxidation and antisepticise during meat curing.
Highlights
Nitrite, an conventional meat-curing agent, has been extensively used in meat and meat products for hundreds of years by virtue of its multi-functionality in meat curing, containing formation of the characteristic pink color of cured-meats (Mancini and Hunt, 2005), production of the specific cured flavor (Cho and Bratzler, 1970), preventing the formation of warmedover flavor in cured products and inhibiting the germination of spores and toxin formation by Clostridium botulinum (Al-Shuibi and Al-Abdullah, 2002)
Shahidi and Pegg (1990) reported that a novel cooked cured-meat pigment synthesized by the reaction of beef red blood cells with nitrite directly or indirectly through a hemin intermediate was responsible for the characteristic pink color of cured meats
Identification of Glycosylated Nitrosohemoglobin (G-NO-Hemoglo bin (Hb)): Absorbance at 540 nm was regarded as an indicator to quantify the Absorbance Thiobarbituric AcidReactive Substances (TBARS)
Summary
An conventional meat-curing agent, has been extensively used in meat and meat products for hundreds of years by virtue of its multi-functionality in meat curing, containing formation of the characteristic pink color of cured-meats (Mancini and Hunt, 2005), production of the specific cured flavor (Cho and Bratzler, 1970), preventing the formation of warmedover flavor in cured products and inhibiting the germination of spores and toxin formation by Clostridium botulinum (Al-Shuibi and Al-Abdullah, 2002). Over the past five decades there has been increasing research interest in the development of nitrite-free meat-curing systems. This has resulted in alternatives to the use of nitrite in cured meats for color, antioxidative or antimicrobial effects. Shahidi and Pegg (1990) reported that a novel cooked cured-meat pigment synthesized by the reaction of beef red blood cells with nitrite directly or indirectly through a hemin intermediate was responsible for the characteristic pink color of cured meats. Lactobacillus fermentum was found to produce cured pink color in a Chinese-style sausage to replace for nitrite (Zhang et al, 2007). More other substitutes for color formation, such as histidine and monascus pigment have been developed
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