Abstract
The aim of the research was to estimate the possibility of using mixed bacteria cultures consisting of Lactobacillus fermentum S8 and Staphylococcus carnosus ATCC 51365 in the meat curing process with a reduced amount of sodium nitrite and to study the effect of bacteria on residual nitrites and nitrates, nitrosyl pigments content, colour, pH, redox potential, microbiologic, and the sensory quality of a cooked meat product. The study was performed on heat treated three-model meat treatments in cans: (C) a control treatment with NaNO2 at 100 mg/kg, (M) a treatment with NaNO2 at 50 mg/kg and (SL) a treatment with NaNO2 at 50 mg/kg and L. fermentum S8 at about 107 cfu/g and S. carnosus ATCC 51365 at about of 107 cfu/g. The research was performed after production and after cold storage. It was shown that using a mixed bacteria culture for meat curing had an influence (p < 0.05) on reducing nitrite and nitrate levels and increasing the amount of nitrosyl pigments in the SL treatment compared to the M treatment. Applying mixed bacteria in curing meat with NaNO2 at 50 mg/kg allowed for obtaining a higher redness in the cooked meat product after production, storage and exposure to light than in the product cured with NaNO2 at 100 mg/kg, with similar sensory and microbiological quality in both products.
Highlights
Nitrite is a key ingredient in meat curing
The performed research indicates the possibility of using a lower amount of sodium nitrite (50 mg/kg) in producing cooked meat products using the mixed bacteria culture
Applying Staphylococcus carnosus ATCC 51365 in the curing process expanded the nitrites availability in raw meat by batter reducing nitrates formed in the dismutation reaction
Summary
Nitrite is a key ingredient in meat curing. One of the stages of forming MbFeII NO in meat is reactions that lead to nitrogen oxide production based on nitrites that have been added (NO2 ). Nitrites added to meat take part in many competitive chemical reactions binding to non-heme proteins, glycerides and sulfhydryl groups. From the part of nitrites added to the meat, the nitrous acid (HNO2 ) is formed. Nitrates may be formed from nitrites added to meat and their interaction with myoglobin appears as a result of metmyoglobin reduction (MetMb) with ascorbic acid [6]. The nitrites dismutation process is observed during the heat treating of meat products. Other authors estimate that the amount of nitrites being transformed into nitrates during curing may be higher and may reach even 40% [4]
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