We investigated the effects of Leuconostoc mesenteroides subsp.IMAU:80679 and ascorbic acid on colour development and lipid oxidation as well as protein oxidation of fermented sausages during processing.Four different...We investigated the effects of Leuconostoc mesenteroides subsp.IMAU:80679 and ascorbic acid on colour development and lipid oxidation as well as protein oxidation of fermented sausages during processing.Four different groups of sausage batters were prepared for the experiment,including Nitrite group,ascorbic acid group(Aa),Leuconostoc mesenteroides subsp.group(LMS)and LMS+Aa group.The analysis of total viable count(TVC)and lactic acid bacteria(LAB)counts showed the starter culture adapted well and became the predominant population during fermentation.The redness of the LMS+Aa sausages reached 11.42±0.91,lower than 50 ppm nitrite added sausages of 13.00±1.41 but significantly higher than their individual addition(p<0.05).After ripening,the relative content of DeoMb and OxyMb in LMS+Aa sample was 56.46±1.35%,lower than Aa group of 62.01±3.38%,but higher than LMS group of 39.54±3.37%and Nitrite group of 24.06±3.34(p<0.05).The highest TVB-N,TBARS,carbonyls content and the lowest sulfhydryl content were observed in the Nitrite sausages,and these values except sulfhydryl content in the sausages treated with L.mesenteroides subsp.were higher than in that treated with both inoculation and ascorbic acid.The photochemical information from UV-vis fluorescent analysis revealed that the existing status of Nitrosylmyoglobin(NO-Mb)and Zinc protoporphyrin IX(Znpp)in inoculated sausages.The combination of L.mesenteroides subsp.and ascorbic acid resulted in the highest intensity of NOMb and the highest content of Znpp among all sausages.Therefore,these results showed that ascorbic acid combined with L.mesenteroides subsp.is able to enhance the oxidation-reduction and colour improvement and could be a potential alternative to substitute nitrite in fermented sausages.展开更多
基金This work was supported by the Major Science and Technology Program of Anhui,China(2021d06050001)the Anhui Provincial Natural Science Foundation of China(2108085QC148)+1 种基金the Fundamental Research Funds for the Central Universities of China(JZ2021HGQA0242)National Key R&D Program of China grant number 2019YFC1606200.
文摘We investigated the effects of Leuconostoc mesenteroides subsp.IMAU:80679 and ascorbic acid on colour development and lipid oxidation as well as protein oxidation of fermented sausages during processing.Four different groups of sausage batters were prepared for the experiment,including Nitrite group,ascorbic acid group(Aa),Leuconostoc mesenteroides subsp.group(LMS)and LMS+Aa group.The analysis of total viable count(TVC)and lactic acid bacteria(LAB)counts showed the starter culture adapted well and became the predominant population during fermentation.The redness of the LMS+Aa sausages reached 11.42±0.91,lower than 50 ppm nitrite added sausages of 13.00±1.41 but significantly higher than their individual addition(p<0.05).After ripening,the relative content of DeoMb and OxyMb in LMS+Aa sample was 56.46±1.35%,lower than Aa group of 62.01±3.38%,but higher than LMS group of 39.54±3.37%and Nitrite group of 24.06±3.34(p<0.05).The highest TVB-N,TBARS,carbonyls content and the lowest sulfhydryl content were observed in the Nitrite sausages,and these values except sulfhydryl content in the sausages treated with L.mesenteroides subsp.were higher than in that treated with both inoculation and ascorbic acid.The photochemical information from UV-vis fluorescent analysis revealed that the existing status of Nitrosylmyoglobin(NO-Mb)and Zinc protoporphyrin IX(Znpp)in inoculated sausages.The combination of L.mesenteroides subsp.and ascorbic acid resulted in the highest intensity of NOMb and the highest content of Znpp among all sausages.Therefore,these results showed that ascorbic acid combined with L.mesenteroides subsp.is able to enhance the oxidation-reduction and colour improvement and could be a potential alternative to substitute nitrite in fermented sausages.
