Mohammed HHH, Ma M, Elgasim EA, Jin G, Jin Y, Abdegadir WS, Khalifa I, Javaid AB, Chaoqing T. Nitroso-hemoglobin-ginger conjugates effects on bacterial growth and color stability in a minced beef model.
Int J Food Microbiol 2020;
331:108731. [PMID:
32535525 DOI:
10.1016/j.ijfoodmicro.2020.108731]
[Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 05/28/2020] [Accepted: 06/03/2020] [Indexed: 10/24/2022]
Abstract
This study aims to enhance the color and microbiological qualities of a raw beef using natural ingredients. Nitroso-hemoglobin (NO-Hb) integrated with vitamin C (VC), calcium lactate, and ginger complexation were used as natural inhibitors against the growth of aerobic and pathogenic bacteria, namely (Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Salmonella. NO-Hb inhibited E. coli, S. aureus, and Salmonella, and enhanced the color stability more than nitrite in the minced beef model. After the multiexponential analysis of relaxation decays, the water component (T2b) was analyzed using the low-field NMR. The results indicated that, at the 7th d of cold-storage the third component (T2) was detected. Significant correlations were observed between T21 and T22 relaxation times and water-holding capacity in minced beef, implying that the LF-NMR measurements could be an efficient method for the determination and prediction of beef freshness. NO-Hb- ginger mixture, as a novel ingredient, could be used instead of nitrite in terms of meat safety.
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