Fixation of Desirable Colour: Traditionally, nitrate has been in use in meat curing to inhibit the growth of toxin-producing Clostridium spp. Nitrate also prevents lipid oxidation, promotes the development of colour of cured meat, and imparts typical cured meat flavour and aroma by reducing nitrate to reactive nitrite and ultimately to nitric oxide due to the action of the meat enzymes and primarily by the enzymes produced by the microbial cultures. Nitric oxide then reacts with myoglobin to form nitrosomyoglobin which imparts the characteristic pink colour to the cured meat. Nitrate reduction ability of Micrococcaceae, especially Staph. caronsus, Staph. xylosus and K. varians with the formation of nitrosylmyoglobin results in the improvement of the desired colour in sausages. LAB assists in the intensification of the desired colour of dry sausage by concentrating the pigment due to moisture loss. Staph. carnosus LTH 7036 produces a desirable pink to bright-red colour in cured raw ham due to its high nitrate reductase activity.
The addition of NO2 may lead to the formation of carcinogenic compounds and therefore attempts have been made to find an alternative to NO2. Lb. fermentum and Staph. xylosus converts metmyoglobin to red myoglobin derivatives and may have the potential for NO2 substitution. Staph. xylosus produces nitric oxide synthase which catalyzes the hydroxylation of L-arginine to NO and L-citrulline contributing to the build-up of the desirable cured meat colour in dry fermented sausage.
Author(s) Details:
Rajendra Nath Borpuzari
Department of Livestock Products Technology, Assam Agricultural University, College of Veterinar Science, Khanapara, Guwahati – 781022, India.
Trishna Borpuzari
Department of Livestock Products Technology, Assam Agricultural University, College of Veterinary Science, Khanapara, Guwahati – 781022, India.
Rashmi Rekha Saikia
Department of Livestock Products Technology, Assam Agricultural University, Lakhimpur College of Veterinary Science, Joyhing, North-Lakhimpur- 787051, India.
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