Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system

Gøtterup, Jacob; Olsen, Karsten; Knøchel, Susanne; Tjener, Karsten; Stahnke, Louise Heller; Møller, Jes Fabricius

doi:10.1016/j.ijfoodmicro.2007.08.034

Cited by 70 publications

(47 citation statements)

References 26 publications

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“…These results are in agreement with Gonçalves (2013), who observed the tolerance of Staphylococcus carnosus to NaCl concentrations above 15% and the fact that Staphylococcus xylosus showed optimal growth in a culture medium containing 10% NaCl Studies by Mauriello et al (2004) and Casaburi et al (2005) demonstrated that Staphylococcus carnosus and Staphylococcus simulans grew at temperatures of 15 °C and 20 °C (temperatures usually used for meat fermentation) in the presence of 10%, 15% or 20% of NaCl, at pH values of 5.0 and 5.5. Gøtterup et al (2007) also reported that S. xylosus showed optimum growth at 30 ºC, pH 5.5 with 20% of NaCl.…”

Section: Staphylococcus Sp Countmentioning

confidence: 89%

The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

Fieira

Marchi

Marafão

et al. 2018

Braz. J. Food Technol.

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Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to reduce the sodium content in Italian salami through the partial replacement of sodium chloride by potassium chloride, magnesium chloride and calcium chloride, and evaluate the viability of the Lactobacillus sp. and Staphylococcus sp. cells found in the starter culture. Four formulations were elaborated: one with, and one without the starter culture, but both with the addition of sodium chloride; and two with the partial replacement of 60% of the sodium chloride: the first with KCl, and the other with a mixture of KCl, MgCl 2 and CaCl 2 . Physicochemical and microbiological evaluations were carried out to monitor the ripening and the quality of the final product. The partial replacement of NaCl by other salts (MgCl 2 , CaCl 2 , KCl) did not interfere in the growth of the starter culture in the Italian salami, neither did it affect the majority of the physicochemical parameters of the Italian salami nor the microbiological quality of the final product. Keywords: Cured sausages; Sodium content; Staphylococcus; Lactobacillus.Resumo O salame tipo italiano, um embutido cárneo processado, de consumo fácil, prático e rápido, apresenta elevados teores de sódio. Para o seu processamento, utilizam-se culturas starters que melhoram suas características sensoriais e facilitam o processo tecnológico de fabricação. O objetivo deste trabalho foi reduzir o teor de sódio em salame tipo italiano, através da sua substituição parcial por cloreto de potássio, cloreto de magnésio e cloreto de cálcio, além de verificar a viabilidade das células de Lactobacillus sp. e Staphylococcus sp., presentes na cultura starter. Foram elaboradas quatro formulações: uma formulação sem e outra com cultura starter, ambas somente com adição de cloreto de sódio; outras duas, com substituição parcial de 60% do cloreto de sódio: uma por KCl e outra por mistura de KCl, MgCl 2 , CaCl 2 . Foram realizadas avaliações físico-químicas e microbiológicas para acompanhar o processo de maturação e a qualidade do produto final. A substituição parcial do NaCl por outros sais (MgCl 2 , CaCl 2 KCl) não interferiu no desenvolvimento da cultura starter do salame tipo italiano. A maioria dos parâmetros físico-químicos do salame italiano não foi alterada, bem como a qualidade microbiológica do produto final. Palavras

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Section: Staphylococcus Sp Countmentioning

confidence: 89%

The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

Fieira

Marchi

Marafão

et al. 2018

Braz. J. Food Technol.

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“…Its use in the EU has been approved at the minimum possible dosage. Nitrites can be found in nontreated fruit and vegetables, and can take part in the formation of nitrosamines (Gøtterup et al, 2007;Sebranek and Bacus, 2007;Honikel, 2008;Watson and Preedy, 2010;EU Reg. 1129Sindelar and Milkowski, 2012;Iammarino et al, 2013).…”

Section: Food Additivesmentioning

confidence: 99%

Natural food additives: Quo vadis?

Carocho

Morales

Ferreira

2015

Trends in Food Science & Technology

474

269

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In a time where the public is more aware and interested with what they eat, natural additives have been gaining interest both from the food industries and the consumers.Some studies show that consumers prefer food prepared with natural additives rather than chemical ones, due to health reasons. Although quite promising, natural additives still face some drawbacks and limitations as well as conflicting information. In this manuscript, the most important natural additives are overviewed, as well as their use, benefits and risks. The future of these molecules along with new types of additives are also summarized. Keywords: natural food additives, antimicrobials, antioxidants, sweeteners, colorings Food as a basic needThe importance of food for mankind is undeniable; there is still no way of living without eating, therefore, this commodity is of utmost importance for the well-being of every man, woman and child across the world. Although the need to feed has maintained itself immutable across the ages, the way we consume foodstuffs has seen deep changes. From the local gatherers in the Paleolithic to the domestications of animals and vegetables there was a huge leap, only surpassed by the commercial trading of spices and other goods in the fifteenth century. Today, in modern countries food is produced in specific facilities and then transported to markets that can be within the same country or even in distant ones (Atkins and Bowler, 2001). Delivering food in good conditions from the production site to the consumer requires a great load of energy, either by refrigeration, controlled packaging or the use of additives to avoid spoilage and reduce food alteration. In a competitive global market, the least expensive method of food preservation is always favored, and in most cases, food additives are 3 chosen over the others. Furthermore, food additives are essential to enable the food industry to make food meet the increasingly challenging market and legal demands (Saltmarsh et al., 2013). Food additivesThe Codex Alimentarius defines a food additive as "any substance not normally consumed as a food itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result, (directly or indirectly) in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants, or substances added to food for maintaining or improving nutritional qualities, or sodium chloride" (Codex Alimentarius; Motarjemi, Moy and Todd, 2014). The Food and Drug Administration of the United States (FDA) defines a food additive as "any substance the intended use of which results or may reasonably be expected to result --directly or indirectly --in its becoming a component or otherwise aff...

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“…When presynthesized nitrosyl myoglobin, with accepted antioxidant, and antimicrobic agents, were supplemented to fresh meat, the eventually consequent meat productions reportedly resembled nitrite-cured meats [54]. Staphylococcus strains, such as (S. carnosus, S. simulans and S. saprophyticus), chosen due to their highy variable nitrite and/or nitratereductase activities, were used to formally initiate pigment formation during sausage ferment the rate of nitrosyl myoglobin formation in sausages through additional of nitrate depended on the limited specific Staphylococcus, high strain nitrate-reductase activity showed a faster rate of pigment development of product stability for the sliced, packed up sausage was fully assessed as surface pigment and oxidization by auto fluorescence and hexane content [55]. Presentation of record high intensity of pressure for a short period dominances to a substantial reduction of total flora quickly growing in meat product a delay of one week; this delay pre-eminences to let the ripening of the meat longer, and perhaps will be improving the meat tenderness.…”

Section: Results/ Conclusionmentioning

confidence: 99%

Nitroso-Hemoglobin Preparation and Meat Product Colorant Development

Hhm¹,

Ma²,

Jin³

et al. 2017

J Food Process Technol

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Research focused on preparing new type curing pigment, which called Nitroso-hemoglobin prepared by use of by-products (beef blood), and its application prospect substitutes of nitrite, because of its a poisonous reagent, and can produce carcinogenic nitrosamine after reacting with amine and lead to carcinogenicity, nitrosamines toxicity in meet's product, and this project defined the development of the substitute of nitrite in the meat product from color to make meat color fixative with good stability and coloring stability, antioxidant, antimicrobials, increase nutrition value, and introduced as additives. Additionally, nitroso-hemoglobin pigment synthesis. Moreover, economic aids and environmental protection and its implementation possibility well developed.

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Relationship between nitrate/nitrite reductase activities in meat associated staphylococci and nitrosylmyoglobin formation in a cured meat model system

Cited by 70 publications

References 26 publications

The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production

Natural food additives: Quo vadis?

Nitroso-Hemoglobin Preparation and Meat Product Colorant Development

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