Evaluation of mortadella formulated with carbon monoxide-treated porcine blood

Pereira, Araída Dias; Gomide, L.A.M.; Cecon, Paulo Roberto; Fontes, Edimar Aparecida Filomeno; Fontes, Paulo Rogério; Ramos, Eduardo Mendes; Vidigal, Juliana Gonçalves

doi:10.1016/j.meatsci.2014.01.017

Cited by 17 publications

(8 citation statements)

References 37 publications

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“…However, addition of NaNO 2 resulted in a significant (p<0.05) increase in a* values in the presence of COHb, indicating that COHb and NaNO 2 had a synergistic influence on a* values. Similarly, COHb and NaNO 2 reportedly synergistically increased a* values of chicken sausage (2) and mortadella (7).…”

Section: Resultsmentioning

confidence: 80%

“…Moreover, COHb or a combination of COHb and sodium nitrite (NaNO 2 ), is reported to improve the color and/or other physicochemical properties of pork sausage during storage (1,2). A similar phenomenon is also observed in mortadellas formulated with CO-treated porcine blood (7). Thus, COHb shows potential for use in meat product formulations.…”

Section: Introductionmentioning

confidence: 84%

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The role of monoxide hemoglobin in color improvement of chicken sausage

Zhu

Tan

et al. 2016

Food Sci Biotechnol

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The role of monoxide hemoglobin (COHb) in improvement of chicken sausage color was investigated. COHb and NaNO synergistically increased a* values. Addition of 0.1% COHb decreased the residual nitrite content in the presence of 0.001% NaNO. Compared with controls, the combined treatment resulted in significantly higher nitroso pigment contents while the single treatment resulted in slightly higher nitroso pigment contents. Visible spectrometry indicated that both nitrosohemochrome (NH) and hematin were the main ingredients of pigments extracted from chicken sausage treated with a combination of 0.006% NaNO and 0.6% COHb. Formation of NH and hematin caused an increase in a* values and a decrease in L* values, respectively. COHb showed potential for use in meat product formulations.

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Section: Resultsmentioning

confidence: 80%

Section: Introductionmentioning

confidence: 84%

The role of monoxide hemoglobin in color improvement of chicken sausage

Zhu

Tan

et al. 2016

Food Sci Biotechnol

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“…Other researchers noted that addition of both COHb and NaNO2 synergistically increased the nitroso pigment contents and synergistically decreased residual nitrite contents (Xu et al, 2016). Pereira et al (2014) and Xu et al (2016) showed that COHb has potential for use in meat product formulations. The addition of blood treated with carbon monoxide allows the production of better-colored meat products having lower residual nitrite levels.…”

Section: Future Trendsmentioning

confidence: 98%

Overview of sodium nitrite as a multifunctional meat-curing ingredient

Stoica¹

2019

Ann.UDJG.FoodTechnology

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Sodium nitrite is a meat-curing ingredient responsible for developing and fixing the sensory product attributes, also having a strong antimicrobial activity. However, it is associated with nitrosamine formation. Therefore, there is consumer demand for low-nitrite or nitrite-free meat products. In order to develop these products it is essential to understand the complex functions of sodium nitrite in meat-curing. This review summarizes the positive effects of nitrite in meatcuring, and points out that sodium nitrite is involved in the formation of nitrosamines, on the other hand. Several data from recent reports on the potential alternatives to nitrite replacement are also summarized.

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“…After glycosylation, the stability of nitrosohemoglobin will be improved [ 61 , 62 ]. Liquid or dry blood treated with carbon monoxide can also be used as colorants in meat products, which has been proved to be feasible in mortadella [ 63 , 64 ]. More importantly, tea polyphenols can also affect the stability and color of hemoglobin, which is connected with the concentration of tea polyphenols [ 65 ].…”

Section: Proteins In Meatmentioning

confidence: 99%

Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function

Gan

et al. 2021

Foods

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Animal proteins are good sources of protein for human, due to the composition of necessary amino acids. The quality of food depends significantly on the properties of protein inside, especially the gelation, transportation, and antimicrobial properties. Interestingly, various kinds of molecules co-exist with proteins in foodstuff, and the interactions between these can significantly affect the food quality. In food processing, these interactions have been used to improve the texture, color, taste, and shelf-life of animal food by affecting the gelation, antioxidation, and antimicrobial properties of proteins. Meanwhile, the binding properties of proteins contributed to the nutritional properties of food. In this review, proteins in meat, milk, eggs, and fishery products have been summarized, and polysaccharides, polyphenols, and other functional molecules have been applied during food processing to improve the nutritional and sensory quality of food. Specific interactions between functional molecules and proteins based on the crystal structures will be highlighted with an aim to improve the food quality in the future.

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Evaluation of mortadella formulated with carbon monoxide-treated porcine blood

Cited by 17 publications

References 37 publications

The role of monoxide hemoglobin in color improvement of chicken sausage

The role of monoxide hemoglobin in color improvement of chicken sausage

Overview of sodium nitrite as a multifunctional meat-curing ingredient

Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function

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