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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2022.10
- 수록면
- 837 - 851 (15page)
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Sausage is a popular processed meat product and its consumption has significantly increased over the past 20 years. Sodium nitrite is used to impart a distinct red color and cured flavor to sausage during its production. Moreover, sodium nitrite inhibits lipid oxidation and growth of pathogenic microorganisms in sausage. Despite these advantages, it is advisable to replace and reduce sodium nitrite use since sausages with sodium nitrite are classified as a Group 1 carcinogen. The replacement additives should not only impart red color but also control microbial growth because sausage color is an important factor in its marketing and the control of initial microbial concentration during sausage production process is critical for its safety, distribution, and storage. However, only few sodium nitrite alternatives can impart color while inhibiting microorganism growth. To address this issue, use of natural red pigments with antimicrobial activity is being considered. Interest in natural functional pigments, in particular, microbial pigments with physiological activities, has spiked due to their various advantages, such as sustainable supply in large amounts, high yield, and easy down-streaming processing, over those extracted from plants or insects. This review highlights the characteristics of microbe-derived antimicrobial red pigments and their potential application as alternatives to sodium nitrite in sausage processing.
목차
Abstract
1. Introduction
2. Importance of color formation and microbial growth control in sausage
3. Natural functional pigments with physiological activities
4. Advantages of microbial pigments as sodium nitrite replacements in sausage industry
5. Microbe-derived antimicrobial red pigments
References
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