Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities. / Gøtterup, Jacob; Olsen, Karsten; Knøchel, Susanne; Tjener, Karsten; Stahnke, Louise H.; Møller, Jens Kristian Stenbæk.

I: Meat Science, Bind 78, Nr. 4, 2008, s. 492-501.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Gøtterup, J, Olsen, K, Knøchel, S, Tjener, K, Stahnke, LH & Møller, JKS 2008, 'Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities', Meat Science, bind 78, nr. 4, s. 492-501. https://doi.org/10.1016/j.meatsci.2007.07.023

APA

Gøtterup, J., Olsen, K., Knøchel, S., Tjener, K., Stahnke, L. H., & Møller, J. K. S. (2008). Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities. Meat Science, 78(4), 492-501. https://doi.org/10.1016/j.meatsci.2007.07.023

Vancouver

Gøtterup J, Olsen K, Knøchel S, Tjener K, Stahnke LH, Møller JKS. Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities. Meat Science. 2008;78(4):492-501. https://doi.org/10.1016/j.meatsci.2007.07.023

Author

Gøtterup, Jacob ; Olsen, Karsten ; Knøchel, Susanne ; Tjener, Karsten ; Stahnke, Louise H. ; Møller, Jens Kristian Stenbæk. / Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities. I: Meat Science. 2008 ; Bind 78, Nr. 4. s. 492-501.

Bibtex

@article{099d7940a1c411ddb6ae000ea68e967b,
title = "Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities",
abstract = "Three Staphylococcus strains, S. carnosus, S. simulans and S. saprophyticus, selected due to their varying nitrite and/or nitrate-reductase activities, were used to initiate colour formation during sausage fermentation. During fermentation of sausages with either nitrite or nitrate added, colour was followed by L*a*b measurements and the content of nitrosylmyoglobin (MbFeIINO) quantified by electron spin resonance (ESR). MbFeIINO was rapidly formed in sausages with added nitrite independent of the presence of nitrite reducing bacteria, whereas the rate of MbFeIINO formation in sausages with added nitrate depended on the specific Staphylococcus strain. Strains with high nitrate-reductase activity showed a significantly faster rate of pigment formation, but other factors were of influence as well. Product stability for the sliced, packaged sausage was evaluated as surface colour and oxidation by autofluorescence and hexanal content, respectively. No significant direct effect of the Staphylococcus addition was observed, however, there was a clear correspondence between high initial amount of MbFeIINO in the different sausages and the colour stability during storage. Autofluorescence data correlated well with hexanal content, and may be used as predictive tools. Overall, nitrite- and nitrate-reductase activities of Staphylococcus strains in nitrite-cured sausages were of limited importance regarding colour development, while in nitrate-cured sausages strains with higher nitrate reductase activity were crucial for ensuring optimal colour formation during initial fermentation stages.",
keywords = "Former LIFE faculty, Fermented sausage; Staphylococcus; Nitrate-reductase; Nitrite-reductase; Nitrosylmyoglobin; Cured colour formation",
author = "Jacob G{\o}tterup and Karsten Olsen and Susanne Kn{\o}chel and Karsten Tjener and Stahnke, {Louise H.} and M{\o}ller, {Jens Kristian Stenb{\ae}k}",
year = "2008",
doi = "10.1016/j.meatsci.2007.07.023",
language = "English",
volume = "78",
pages = "492--501",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "4",

}

RIS

TY - JOUR

T1 - Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

AU - Gøtterup, Jacob

AU - Olsen, Karsten

AU - Knøchel, Susanne

AU - Tjener, Karsten

AU - Stahnke, Louise H.

AU - Møller, Jens Kristian Stenbæk

PY - 2008

Y1 - 2008

N2 - Three Staphylococcus strains, S. carnosus, S. simulans and S. saprophyticus, selected due to their varying nitrite and/or nitrate-reductase activities, were used to initiate colour formation during sausage fermentation. During fermentation of sausages with either nitrite or nitrate added, colour was followed by L*a*b measurements and the content of nitrosylmyoglobin (MbFeIINO) quantified by electron spin resonance (ESR). MbFeIINO was rapidly formed in sausages with added nitrite independent of the presence of nitrite reducing bacteria, whereas the rate of MbFeIINO formation in sausages with added nitrate depended on the specific Staphylococcus strain. Strains with high nitrate-reductase activity showed a significantly faster rate of pigment formation, but other factors were of influence as well. Product stability for the sliced, packaged sausage was evaluated as surface colour and oxidation by autofluorescence and hexanal content, respectively. No significant direct effect of the Staphylococcus addition was observed, however, there was a clear correspondence between high initial amount of MbFeIINO in the different sausages and the colour stability during storage. Autofluorescence data correlated well with hexanal content, and may be used as predictive tools. Overall, nitrite- and nitrate-reductase activities of Staphylococcus strains in nitrite-cured sausages were of limited importance regarding colour development, while in nitrate-cured sausages strains with higher nitrate reductase activity were crucial for ensuring optimal colour formation during initial fermentation stages.

AB - Three Staphylococcus strains, S. carnosus, S. simulans and S. saprophyticus, selected due to their varying nitrite and/or nitrate-reductase activities, were used to initiate colour formation during sausage fermentation. During fermentation of sausages with either nitrite or nitrate added, colour was followed by L*a*b measurements and the content of nitrosylmyoglobin (MbFeIINO) quantified by electron spin resonance (ESR). MbFeIINO was rapidly formed in sausages with added nitrite independent of the presence of nitrite reducing bacteria, whereas the rate of MbFeIINO formation in sausages with added nitrate depended on the specific Staphylococcus strain. Strains with high nitrate-reductase activity showed a significantly faster rate of pigment formation, but other factors were of influence as well. Product stability for the sliced, packaged sausage was evaluated as surface colour and oxidation by autofluorescence and hexanal content, respectively. No significant direct effect of the Staphylococcus addition was observed, however, there was a clear correspondence between high initial amount of MbFeIINO in the different sausages and the colour stability during storage. Autofluorescence data correlated well with hexanal content, and may be used as predictive tools. Overall, nitrite- and nitrate-reductase activities of Staphylococcus strains in nitrite-cured sausages were of limited importance regarding colour development, while in nitrate-cured sausages strains with higher nitrate reductase activity were crucial for ensuring optimal colour formation during initial fermentation stages.

KW - Former LIFE faculty

KW - Fermented sausage; Staphylococcus; Nitrate-reductase; Nitrite-reductase; Nitrosylmyoglobin; Cured colour formation

U2 - 10.1016/j.meatsci.2007.07.023

DO - 10.1016/j.meatsci.2007.07.023

M3 - Journal article

C2 - 22062470

VL - 78

SP - 492

EP - 501

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 4

ER -

ID: 8108115