Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages

Abstract

This study investigated the positive effects of complete replacement of nitrite with a Lactobacillus fermentum on the quality and safety of Chinese fermented sausages, and evaluated the risk of this strain. The effects of the strain on pH, color, nitrite, thiobarbituric acid reactive substances (TBARS), total volatile basenitrogen (TVB-N), metmyoglobin (Met-Mb), biological amines, free amino acid content, and sensory index have been studied. The results revealed that the strain reduced the pH of the sausages, which reduced the risk of food-borne pathogens, and accelerated the acidification and gelation process. The inoculation of the strain produced pink color similar to 50 mg/kg nitrite, significantly reducing the residual risk of nitrite in the sausages. In addition, the strain effectively improved quality and nutrition of the sausages through preventing fat oxidation, protein decomposition, and myoglobin oxidation and increasing free amino acid content. The harmful biogenic amines species of the treated sample were reduced, although the tyramine contents were higher than the control, and the contents of the two groups were all far below the specified limit (800 mg/kg). The sensory analysis showed that the strain enhanced the taste, flavor, sourness, and overall acceptability of the sample sausages. Therefore, replacing nitrite completely with the strain L. fermentum could be a potential strategy to produce healthier and safer acceptable sausages through decreasing the risk of nitrite and improving nutrition and quality of the sausages.

Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham

“…Moreover, Lactobacillus fermentum detected in this study has been confirmed to inhibit the production of histamine by Xu et al [23]. Dias et al [48] also found that Staphylococcus equorum promoted the reduction of histamine on traditional dry-cured sausage.…”

“…The TVBN values were estimated according to methods of Xu et al [23]. Ten grams of samples were taken into a conical flask with 100 mL distilled water, and immersed for 30 min with shaking.…”

“…In the semimembranosus samples, the samples with 2% potassium lactate were also detected lower abundant Halomonas subglaciescola, but more abundant Staphylococcus equorum and Lactobacillus fermentum than the control group (0% potassium lactate). Xu et al [23] found that the inoculation of Lactobacillus fermentum in fermented sausage improved the color, taste, flavor and overall acceptability of the sample sausages by its metmyoglobin reductase activity and ability of preventing excessive changes including fat oxidation and protein degradation [47]. In addition, Wang et al [19] found that Staphylococcus equorum could produce aldehydes, which were the major flavor compounds in Jinhua ham, such as hexanal, nonanal, benzaldehyde and 2-heptenal associated with sweet, fruity and floral odors [44].…”

Research Update on the Impact of Lactic Acid Bacteria on the Substance Metabolism, Flavor, and Quality Characteristics of Fermented Meat Products

“…Salama et al [ 39 ] applied the red pigment extracted from Trichoderma purpureum to meat products and found that the pigment not only gave the meat products a good color even after steaming and frying, but also extended the shelf life of the food. Xu and Zhu [ 40 ] reported that L. plantarum could reduce the sausage pH, accelerate the acidification and gelatinization process, and add good color to the meat products and reduce the content of nitrite residues in the sausage, as well as prevent fat oxidation, protein decomposition, and myoglobin oxidation, and increase the content of free amino acids.…”

Formulation and Evaluation of Norfloxacin Ocular In-situ Gel

“…The volume was adjusted to 100 ml with simulated tear fluid. The solution was filtered through a 0.45-mm filter membrane and Norfloxacin concentration was then determined at 273nm by using UV-Vis spectrophotometer 13 .…”