Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage
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 bacte...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524010356 |
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| author | Qianhui Yang Zhiqiang Feng Yaru Yuan Xiufang Xia Qian Liu Qian Chen Baohua Kong |
| author_facet | Qianhui Yang Zhiqiang Feng Yaru Yuan Xiufang Xia Qian Liu Qian Chen Baohua Kong |
| author_sort | Qianhui Yang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-a5004c76ab43468891021064ba88d832 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-a5004c76ab43468891021064ba88d8322025-02-12T05:32:13ZengElsevierFood Chemistry: X2590-15752025-01-0125102147Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausageQianhui Yang0Zhiqiang Feng1Yaru Yuan2Xiufang Xia3Qian Liu4Qian Chen5Baohua Kong6College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCorresponding author.; College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaThis 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.http://www.sciencedirect.com/science/article/pii/S2590157524010356FerrochelataseHarbin dry sausageMeat colorNitrite substitutionZinc protoporphyrin |
| spellingShingle | Qianhui Yang Zhiqiang Feng Yaru Yuan Xiufang Xia Qian Liu Qian Chen Baohua Kong Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage Food Chemistry: X Ferrochelatase Harbin dry sausage Meat color Nitrite substitution Zinc protoporphyrin |
| title | Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage |
| title_full | Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage |
| title_fullStr | Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage |
| title_full_unstemmed | Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage |
| title_short | Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage |
| title_sort | unraveling the potential of zinc protoporphyrin forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of harbin dry sausage |
| topic | Ferrochelatase Harbin dry sausage Meat color Nitrite substitution Zinc protoporphyrin |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524010356 |
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