Publications by authors named "Ningxi Wu"
The colour of meat typically fades as it decays. However, it has been observed that certain vacuum-packaged spoiled hams can maintain a pink colour even when the packaging is bulged. A large amount of Zinc protoporphyrin IX (ZnPP) was found in these hams, compared to fresh red hams or spoiled and grey hams.
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- Researchers examined how Leuconostoc mesenteroides subsp. IMAU:80679 (LM) can boost the redness of meat by incubating it with metmyoglobin (MetMb) and found a significant increase in color intensity.
- The LM group showed an a* value of 52.75 ± 1.04 compared to the control's 19.75 ± 0.6, indicating a strong color enhancement effect (p < 0.05).
- Enzymes from LM not only inhibited myoglobin oxidation but also matched the redness level of meat treated with 20 ppm of nitrite, suggesting a potential substitute for nitrites/nitrates in meat products.