title: Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillus fermentum fermentation.
abstract: Lactobacillus fermentum was substituted for nitrite to produce cured pink color in a Chinese-style sausage. Treatments included inoculations (10(4), 10(6), and 10(8)CFU/g meat) followed by fermentation at 30°C for 8h and then at 4°C for 16h. Control sausage (with sodium nitrite, 60mg/kg meat) was cured at 4°C for 24h without L. fermentum. The UV-Vis spectra of pigment extract from L. fermentum-treated sausage were identical to that of nitrosylmyoglobin (NO-Mb) formed in nitrite-treated control. The NO-Mb concentration and the colorimetric a(∗) value of sausage treated with 10(8)CFU/g meat of L. fermentum essentially replicated those in nitrite-cured meat. Free amino acid content in sausage treated with L. fermentum was greater and the pH slightly lower compared with the nitrite-cured control sample. This study showed that L. fermentum has the potential to substitute for nitrite in the sausage production.
authors: College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Agricultural Research and Development Center of Northeast China/Research Center for Agro-food Technology, Changchun, Jilin 130124, China.
authors: Xue
authors: X
authors: Zhang
authors: Baohua
authors: B
authors: Kong
authors: Youling L
authors: YL
authors: Xiong