Abstract
The use of nitrite as a colorant and preservative in meat processing is associated with health risks. This study aimed to isolate nitrite-substituting lactic acid bacteria for use as natural biological colorants and preservatives. Among the 106 strains isolated from fermented foods, two strains with excellent ability to convert myoglobin and metmyoglobin (Met-Mb) to red nitrosylmyoglobin (Mb-NO) were selected. The superior ability to form Mb-NO was confirmed through UV-visible spectrophotometry, Fourier transform infrared spectrometry, electron spin resonance analysis, nitric oxide synthase activity assay, and Met-Mb reductase activity assay. The potent antibacterial activity was confirmed through biofilm and cytomembrane breakage of the indicator bacteria. Though performing 16S rDNA sequencing, they were identified as two different strains of Lactobacillus plantarum. Based on their favorable characteristics, their applications in the meat industry were further evaluated. This study identified a novel dual-function natural biological colorant and preservative to substitute nitrite in meat products. The application of the two strains would decrease the hazardous of nitrite to health.
Highlights
Color is a very important sensory property for meat processing since it affects the freshness and quality of meat and meat products (Ramanathan et al, 2011; Biswas et al, 2012)
The results showed that all six strains produced lactic acid, did not show any H2S producing capability, lipoxidase activity, and lysine, ornithine, arginine decarboxylase activity
The typical peaks of myoglobin and intensifies the formation of nitrosylmyoglobin (Mb-Nitric Oxide (NO)) were detected in the experimental samples as well as the control (Figure 1B), which indicates that the two strains in meat products produce chromogenic effects similar to that of nitrite
Summary
Color is a very important sensory property for meat processing since it affects the freshness and quality of meat and meat products (Ramanathan et al, 2011; Biswas et al, 2012). Addition of nitrite can cure the red color of meat products and extend their shelf life. Since previous studies (Arihara et al, 1993) have reported the ability of Lactobacillus fermentum JCM1173 to convert brown metmyoglobin (Met-Mb) to bright red myoglobin derivatives, numerous researchers have demonstrated the chromogenic ability of LAB in meat products such as fresh meat, dry meat, etc. The nitrite reductase activity of the strains promotes nitrozation of myoglobin and intensifies the formation of nitrosylmyoglobin (Mb-NO), which provides a typical pink color to meat products (Chen et al, 2016). All the aforementioned studies have demonstrated the great potential of LAB to form a characteristic pink color and maintain the color stability of meat products
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