Nitrosylmyoglobin formation in meat by Lactobacillus fermentum AS1.1880 is due to its nitric oxide synthase activity

Luo, Huiting; Li, Peijun; Zhang, Hongwei; Diao, Xinping; Kong, Baohua

doi:10.1016/j.meatsci.2020.108122

Cited by 14 publications

(6 citation statements)

References 47 publications

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“…Both bacteria decreased the nitrite content of sour meat and increased the a* value significantly. Luo et al (2020) added Lactobacillus fermentum AS1.1880 into pork batters and confirmed that the species increased their redness by producing nitric oxide synthase. Tian et al (2020a) found that Lactobacillus fermentum RC4 significantly reduced the nitrite content of salted meat.…”

Section: Reducing the Addition Of Nitrite And Nitrate To Meat And Mea...mentioning

confidence: 75%

Nitrite and nitrate in meat processing: Functions and alternatives

Zhang

Jia

et al. 2023

Current Research in Food Science

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Section: Reducing the Addition Of Nitrite And Nitrate To Meat And Mea...mentioning

confidence: 75%

Nitrite and nitrate in meat processing: Functions and alternatives

Zhang

Jia

et al. 2023

Current Research in Food Science

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“…Furthermore, L-arginine addition in meat batter increased a*-values, leading to no evident difference with respect to the control sample containing nitrite. The same experiment was conducted in MRS broth, where NOS induction by L-arginine increased NO and MbFe II NO production ( Luo et al, 2020 ).…”

Section: Technological Roles Of Cns In Meat Fermentationmentioning

confidence: 99%

Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review

Premi,

Rocchetti,

Lucini

et al. 2024

Current Research in Food Science

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“…Among the three tested species of coagulase negative staphylococcus that can produce nitric oxide through NOS enzyme catalyzed reaction, Staphylococcus vitulinus resulted in a higher nitric oxide–myoglobin formation than Staphylococcus carnosus and Staphylococcus equorum [ 130 ]. In addition, Lactobacillus fermentum AS1.1880 is also confirmed to have good NOS activity that leads to the production of nitrosomyoglobin on cured meat [ 131 ]. Understanding the formation of the Zn-porphyrin pigment and the mechanism of arginine–nitric oxide reactions can be useful for the development of nitrite-free meat products.…”

Section: Opportunities In the Reformulation And Processing Of Cured M...mentioning

confidence: 99%

A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing

Molina,

Frías-Celayeta,

Bolton

et al. 2024

Foods

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Cured meat products constitute one of the meat categories commonly consumed in Ireland and has been part of the Irish cuisine and diet for many years. Ham, gammon, and bacon are some of the products that involve curing as part of the traditional processing methods. Common among these products are high levels of salt and the addition of nitrites. These products undergo processing treatments to create variety, preserve shelf-life, and develop their unique quality and safety characteristics. However, consumers are becoming more conscious of the level of processing involved in these products, and the effects of some components and ingredients might be perceived as unhealthy. Meat product developers have been exploring ways to reduce the amount of ingredients such as salt, saturated fat, and chemical preservatives (e.g., nitrites), which are linked to health concerns. This is a challenging task as these ingredients play an important techno-functional role in the products’ quality, safety, and identity. While innovative processing techniques are being introduced and progress has been made in reformulation and packaging technologies, much is still unknown, especially regarding the applicability of many of the proposed interventions to a wide range of meat products and their sustainability at the industrial scale.

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Nitrosylmyoglobin formation in meat by Lactobacillus fermentum AS1.1880 is due to its nitric oxide synthase activity

Cited by 14 publications

References 47 publications

Nitrite and nitrate in meat processing: Functions and alternatives

Nitrite and nitrate in meat processing: Functions and alternatives

Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review

A Comprehensive Review of Cured Meat Products in the Irish Market: Opportunities for Reformulation and Processing

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