Work

Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage

Year: 2024

Type: article

Abstract: This study evaluated the effects of zinc protoporphyrin-producing lactic acid bacteria specifically Weissella viridescens JX11, Weissella viridescens MDJ8, and Lactobacillus pentosus Q on nitrite substitution and the quality characteristics of Harbin dry sausage. The redness ( a*) values in the bacteria-inoculated groups were significantly higher than those in the control group ( P < 0.05) during fermentation. Bacteria-inoculated sausages exhibited a higher proportion of oxymyoglobin and a lower proportion of metmyoglobin ( P < 0.05). Ferrochelatase activity in the inoculated groups was significantly higher than in the control at days 3 and 6 ( P < 0.05). Additionally, the fluorescence intensity of zinc protoporphyrin and its precursor, protoporphyrin IX, in the bacteria-inoculated groups significantly increased during fermentation ( P < 0.05), and W. viridescen JX11 exhibited the highest fluorescence intensity and UV–Vis absorption peak ( P < 0.05). These results suggest that zinc protoporphyrin-producing lactic acid bacteria could potentially replace nitrite in fermented dry sausages.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2024.102147