Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review

Abstract

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.

Efecto de las Proporciones de Agua, Proteína Aislada de Soya y Almidón de Papa sobre las Propiedades Fisicoquímicas y Sensoriales de una Boloña de Gallina

“…La norma venezolana COVENIN 1077COVENIN -97 (1997 no establece un porcentaje de humedad requerido para este producto; sin embargo, la norma mexicana NMX-F-065 (1984) especifica un máximo de 70 % de humedad para salchichas, por lo que el valor obtenido en la boloña de gallina elaborada se encuentra dentro de los estándares internacionales. Al comparar los valores de humedad obtenidos con los presentados en trabajos similares, se encontró que son ligeramente superiores a los de Camas-Robles et al (2020), quienes reportaron niveles de 45,33 % en carne de gallinas; de tal manera que, el producto elaborado presenta reducido contenido de agua, lo cual es favorable por ser menos sensible al ataque microbiano (Choe, 2022). Sin embargo, al sumar el contenido de humedad + grasas, como lo establece la norma venezolana COVENIN 3218-96 (1996), el producto elaborado no cumple con este valor ya que se excede en un 6,1 %.…”