Nitroso-hemoglobin Increased the Color Stability and Inhibited the Pathogenic Bacteria in a Minced Beef Model: A Combined Low-field NMR Study

Hammad, HHM; Ma, Meihu; Jin, Guofeng; Jin, Yongguo; Khalifa, Ibrahim; Zeng, Qi; Liu, Yuanyuan

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자료유형: 학술저널

저자정보: Hammad, HHM (College of Food Science and Technology, Huazhong Agricultural University) Ma, Meihu (College of Food Science and Technology, Huazhong Agricultural University) Jin, Guofeng (College of Food Science and Technology, Huazhong Agricultural University) Jin, Yongguo (College of Food Science and Technology, Huazhong Agricultural University) Khalifa, Ibrahim (College of Food Science and Technology, Huazhong Agricultural University) Zeng, Qi (College of Food Science and Technology, Huazhong Agricultural University) Liu, Yuanyuan (College of Food Science and Technology, Huazhong Agricultural University)

저널정보: 한국축산식품학회 Food science of animal resources Food science of animal resources 제39권 제5호

발행연도: 2019.1

수록면: 704 - 724 (21page)

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This study mainly investigated the improvement effect of nitroso-hemoglobin (NO-Hb) and four lactic acid bacteria (LAB) (Streptococcus thermophiles, Lactobacillus bulgaricus, Lactobacillus casei, and Montessori enterococcus) on the color and microbiological qualities of raw beef. Three strains of Escherichia coli, Staphylococcus, Salmonella, and Pseudomonas were used as pathogenic bacteria. The results showed that both NO-Hb and LAB could enhance the color stability and scavenged the spoilage bacteria in a minced beef model. But the improvement effect of NO-Hb was more significant than LAB. This suggested that NO-Hb, as a novel ingredient, could be used as a promising substitute for nitrite in meat products to improve the color and safety of meat products. In addition, low field (LF)-NMR method has been established to be practicable to identify changes in the relaxation times of water and fat caused by different type of bacteria and the storage periods. The number of relaxation components in minced beef was affected by bacteria and increase of the storage period.

#nitroso-hemoglobin #lactic acid bacteria #minced beef #color stability #antibacterial activity #LF-NMR

참고문헌 (62)

참고문헌 신청

Affhan S / 2015 / Lactic acid bacteria protect human intestinal epithelial cells from Staphylococcus aureus and Pseudomonas aeruginosa infections / Genet Mol Res 14:17044~17058

Armenteros M / 2012 / Evolution of nitrate and nitrite during the processing of dry-cured ham with partial replacement of NaCl by other chloride salts / Meat Sci 91:378~381

Ayala-Silva T / 2005 / Determination of color and fruit traits of half-sib families of mango(Mangifera indica L. ) / Proc Fla State Hort Soc 118:253~257

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Charlier C / 2009 / Interactions between Staphylococcus aureus and lactic acid bacteria : An old story with new perspectives / Int J Food Microbiol 131:30~39

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