Abstract
This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed during the processing of sausages. LAB count and acidity significantly increased in the LAB-inoculated sausages compared to the control group. The bright red color was observed both inside and outside the sausages inoculated with Lactococcus lactis subsp. cremoris and Leuconostoc lactis. However, a brown color was observed on the surface of the sausage inoculated with Lactobacillus spp. The redness of Lactococcus lactis subsp. cremoris-inoculated sausages was close to that of the nitrite-added group. Moreover, the external bright red color was improved by Lactococcus lactis subsp. cremoris due to the aerobic formation of ZnPP. Therefore, Lactococcus lactis subsp. cremoris can be used to improve the color of fermented meat products.
Highlights
Nitrites and nitrates are commonly used coloring agents in meat products with antimicrobial and antioxidant properties [1]
Regarding weight loss and water activity, there was no significant difference (p > 0.05) observed among the groups of sausages inoculated with Zinc protoporphyrin IX (ZnPP)-forming lactic acid bacteria (LAB) and non-inoculated ones
ZnPP formation by LAB was demonstrated to be useful for improving the color of nitrite-free meat products
Summary
Nitrites and nitrates are commonly used coloring agents in meat products with antimicrobial and antioxidant properties [1]. Under acidic conditions, nitrites are converted to nitrous acid and react with secondary amines, forming N-nitrosamines in the cured meat products [2]. Nitrates/nitrites used to cure meat products have been classified as class one agents and proven to be carcinogenic to humans by the International Agency for Research on Cancer [4]. Zinc protoporphyrin IX (ZnPP) is a bright-red-colored metalloporphyrin that is formed by the coordination of divalent zinc into protoporphyrin IX (PPIX) in nitrite/nitrate-free dry-cured ham [5,6] and nitrite-free dry-cured fermented sausages [7]. ZnPP might be a substitute for nitrates/nitrites in improving the color of meat products
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