Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products

Li, Peijun; Kong, Baohua; Chen, Qian; Zheng, Dan; Liu, Ning

doi:10.1016/j.meatsci.2012.08.003

Cited by 65 publications

(40 citation statements)

References 37 publications

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“…Various studies have reported that meat products made with nitrite registered higher L* levels than the ones prepared without nitrite (Viuda-Martos et al 2009;Zarringhalami et al 2009;Li et al 2013). Coutinho de Oliveira et al (2012) also observed a minor effect exerted on colour by other ingredients (such as oil) in bologna samples made without nitrites.…”

Section: Texturementioning

confidence: 95%

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers

et al. 2014

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This research deals with the application of a global strategy designed to produce a nitrite-free Asian hot dog. Different ingredients such as annatto, cochineal, orange dietary fibre, vitamins E and C, lactate and celery were combined in order to study the appearance (colour), lipid oxidation stability and microbial stability of the nitrite-free formulations. The control sample contained much more (P < 0.05) residual nitrite (88.7 mg/kg) than the samples without added nitrite (23-24 mg/kg). Generally, no formulation-dependent variations were observed in fat and water binding properties. Control sample had the highest L* and a* values, while the product with annatto (RA) had the lowest a* values. Lipid oxidation levels were similar irrespective of formulation. The hot dog reformulated with cochineal (RC) scored higher for overall acceptability than RA, mainly due to its colour.

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Section: Texturementioning

confidence: 95%

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers

et al. 2014

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“…The use of NOS-positive lactic acid bacteria does not seem likely, despite preliminary reports (21, 27-29, 60, 61); only two of the 57 finished genomes of Lactobacillus species report a flavodoxin/nitric oxide synthase protein (16). In meat-associated CNS, NOS activity has not been convincingly confirmed either, although there have been some preliminary and controversial attempts with respect to S. xylosus (31,62). First, in vitro generation of NO may be due to the con- version of nitrate traces in the medium (i.e., about 0.6 mg nitrate liter Ϫ1 in the applied broth models) rather than to actual NOS activity (63).…”

Section: Discussionmentioning

confidence: 99%

“…Although a presumed NOS gene has been found for all available reference sequences of the 56 finished staphylococcal genomes in the NCBI genome database (16), actual NOS activity has been persuasively described only for S. aureus (25,26). From a technological point of view, the generation of NO by NOS-positive bacteria could be of interest for color formation in fermented meat products prepared without nitrate and nitrite (21,(27)(28)(29)(30)(31). Unfortunately, successful implementation of bacterial NOS activity in fermented meat products has thus far been insufficiently proven (14).…”

mentioning

confidence: 99%

Coagulase-Negative Staphylococci Favor Conversion of Arginine into Ornithine despite a Widespread Genetic Potential for Nitric Oxide Synthase Activity

Mainar

Weckx

Leroy

2014

Appl Environ Microbiol

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Within ecosystems that are poor in carbohydrates, alternative substrates such as arginine may be of importance to coagulasenegative staphylococci (CNS). However, the versatility of arginine conversion in CNS remains largely uncharted. Therefore, a set of 86 strains belonging to 17 CNS species was screened for arginine deiminase (ADI), arginase, and nitric oxide synthase (NOS) activities, in view of their ecological relevance. In fermented meats, for instance, ADI could improve bacterial competitiveness, whereas NOS may serve as an alternative nitrosomyoglobin generator to nitrate and nitrite curing. About 80% of the strains were able to convert arginine, but considerable inter-and intraspecies heterogeneity regarding the extent and mechanism of conversion was found. Overall, ADI was the most commonly employed pathway, resulting in mixtures of ornithine and small amounts of citrulline. Under aerobic conditions, which are more relevant for skin-associated CNS communities, several strains shifted toward arginase activity, leading to the production of ornithine and urea. The obtained data indeed suggest that arginase occurs relatively more in CNS isolates from a dairy environment, whereas ADI seems to be more abundant in strains from a fermented meat background. With some exceptions, a reasonable match between phenotypic ADI and arginase activity and the presence of the encoding genes (arcA and arg) was found. With respect to the NOS pathway, however, only one strain (Staphylococcus haemolyticus G110) displayed phenotypic NOS-like activity under aerobic conditions, despite a wide prevalence of the NOS-encoding gene (nos) among CNS. Hence, the group of CNS displays a strain-and condition-dependent toolbox of arginineconverting mechanisms with potential implications for competitiveness and functionality.

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“…harbour a gene encoding a NOS enzyme homologue (Acland et al, 2014). With respect to staphylococci, activity of NOS has been shown in Staphylococcus aureus (Choi et al, 1997) and has also been suggested for CNS in meat (Li et al, 2013). Yet, phenotypic NOS activity in CNS seems to be a very rare feature despite a widespread genetic potential; out of a collection of 86 CNS strains cultured in a meat simulation medium, only one strain (S. haemolyticus G110) displayed NOS activity .…”

Section: Introductionmentioning

confidence: 99%