Processing method for promoting red color improvement of fermented sausage

A processing method and a technology for fermenting sausages, which are applied in the field of meat science, can solve the problems of weak nitrosomyoglobin ability, limited color rendering ability, insufficient expression amount and enzyme activity, etc., so as to promote production, improve safety, The effect of increasing the content

Pending Publication Date: 2022-06-03
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the general lack of expression and enzyme activity of nitric oxide synthase in coagulase-negative staphylococci, the ability to produce nitrosomyoglobin in fermented sausages is relatively weak, and the coloring ability is limited

Method used

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  • Processing method for promoting red color improvement of fermented sausage
  • Processing method for promoting red color improvement of fermented sausage
  • Processing method for promoting red color improvement of fermented sausage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

1. Experimental Design

The sausages inoculated with Staphylococcus calf were treated at 200 MPa ultra-high pressure. After a period of fermentation and maturity, the sausages were subjected to the redness value, heme UV-Vis spectrum analysis and electron spin resonance analysis to determine whether the 200 MPa ultra-high pressure treatment would affect the sausage. It has a promoting effect on the formation of sausage red color; Staphylococcus calf was treated with ultra-high pressure of 200 MPa, and its intracellular reactive oxygen species level and katA (encodes catalase A), sod (encodes superoxide dismutase) and nos (encoding nitric oxide synthase) gene expression was analyzed to explore its color-promoting mechanism. The experimental strain was S. vitulinus CICC 10850, purchased from China Industrial Microorganism Collection.

[0024] 2. Experimental method

1. Preparation of Staphylococcus calf Bacterial Suspension

Will S. vitulinus Culture and passage in 7....

Embodiment 2

1. Experimental Design

The sausages inoculated with Staphylococcus calf were treated with 300 MPa ultra-high pressure. After a period of fermentation and maturity, the redness value of the sausage and the UV-Vis spectrum analysis of heme were carried out to determine whether the 300 MPa ultra-high pressure treatment would affect the red color of the fermented sausage. The formation of zeolite has a promoting effect; the intracellular reactive oxygen species levels and katA (encodes catalase A), sod (encodes superoxide dismutase) and nos (encoding nitric oxide synthase) gene expression was analyzed to explore its color-promoting mechanism. The experimental strain was S. vitulinus CICC 10850, purchased from China Industrial Microorganism Collection.

[0044] 2. Experimental method

1. Preparation of Staphylococcus calf Bacterial Suspension

The preparation of the Staphylococcus calf bacterial suspension was carried out with reference to the steps of Experimental Method...

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Abstract

The invention relates to a processing method for promoting red color improvement of fermented sausages, and belongs to the technical field of meat science in food science. According to the method disclosed by the invention, the fermented sausage inoculated with coagulase-negative staphylococcus is treated by low-intensity high hydrostatic pressure, and is fermented, so that the redness value of the sausage finished product reaches 6.5-7.0. When in use, the inoculum size of the coagulase-negative staphylococcus in sausage meat is 106-108 CFU/g meat; the high hydrostatic pressure treatment pressure is 200-300 MPa, and the treatment time is 3-7 min. The low-intensity high hydrostatic pressure treatment improves the expression quantity of nitric oxide synthase in coagulase-negative staphylococcus so as to promote the yield of nitrosomyoglobin in the fermented sausage and improve the color and luster of the fermented sausage. According to the processing method disclosed by the invention, the color and luster of the fermented sausage are effectively improved, a feasible scheme is provided for color development substitution of nitrite in the fermented sausage, and the requirements of people on healthy and safe fermented sausage products are met.

Description

technical field [0001] The invention belongs to the technical field of meat science in food science, and particularly relates to a processing method for promoting the red color of fermented sausages. Background technique [0002] Color is an important indicator to measure the quality of fermented sausages. In the industrial production of fermented sausages, nitrite is often used to solidify the color of fermented sausages. However, the teratogenic and carcinogenic potential of nitrite has caused great concern to consumers, so in order to effectively reduce the use of nitrite in fermented sausages, a lot of research has focused on finding nitrite substitutes or alternative processing methods , to improve the safety of fermented sausages. [0003] Among the many alternative methods for nitrite color development, the method of microbial fermentation to promote the color formation of fermented sausage has great potential. Among them, coagulase negative staphylococcus (CNS), a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/60A23L13/40A23L5/30
CPCA23L13/65A23L13/45A23L5/30A23V2002/00A23V2200/04A23V2250/1582A23V2250/1614A23V2250/61A23V2300/46Y02A40/90
Inventor 李沛军朱苗苗肖晴邓洁莹厉冰玉徐宝才陈从贵
Owner HEFEI UNIV OF TECH
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