This study assessed the color improvement via zinc protoporphyrin IX (ZnPP) formation in nitrite-free, dry-cured sausages processed using five varieties of ZnPP-forming lactic acid bacteria (LAB). The ZnPP contents and color intensity of the sausages and other technological properties were analyzed during the processing of sausages. LAB count and acidity significantly increased in the LAB-inoculated sausages compared to the control group. The bright red color was observed both inside and outside the sausages inoculated with subsp. and . However, a brown color was observed on the surface of the sausage inoculated with spp. The redness of subsp. -inoculated sausages was close to that of the nitrite-added group. Moreover, the external bright red color was improved by subsp. due to the aerobic formation of ZnPP. Therefore, subsp. can be used to improve the color of fermented meat products.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692285 | PMC |
| http://dx.doi.org/10.3390/foods9111583 | DOI Listing |
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