Effect of Lactobacillus salivarius H strain isolated from Chinese dry-cured ham on the color stability of fresh pork

被引：3
|
作者：
Zhen Luo [1 ]
Vincent Gasasira [1 ]
Yuhui Huang [1 ]
Dengyong Liu [2 ]
Xihong Yang [3 ]
Shihong Jiang [4 ]
Wenfeng Hu [1 ]
机构：
[1] College of Food Science, South China Agricultural University
[2] Guangdong Wen's Caren Food Co., Ltd.
[3] College of Food Science & Technology, Guangdong Ocean University
[4] National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University
来源：
Food Science and Human Wellness | 2013年 / 2(Z1)卷 / Z1期
关键词：
D O I：
暂无
中图分类号：
TS251.51 [];
学科分类号：
083203 ;
摘要：
The aim of this research is to investigate the effect of lactic acid bacteria(LAB) on color stability of fresh pork. Of the seven LAB strains isolated from the Chinese dry-cured hams, H strain was identified as Lactobacillus salivarius(CCTCC M2010374) by serial biochemical tests and16 S rRNA analysis. The fresh pork samples were immersed in the H strain and Lactobacillus fermentum extracts for 1 min after ultrasonic cells disruption and samples immersed in sterile 0.9%(m/V) saline was served as a control group, then samples were vacuum packaged and stored at4℃. Nitrate oxide synthase(NOS) and metmyoglobin(Met Mb) reductase were found in the cells extracts of H strain. After 6 days of storage, H strain group was found to be associated with the highest CIE a~* values(P < 0.05) and the lowest Met Mb(41%). L. salivarius H strain has thus shown a beneficial effect on the color stability of fresh pork. Further research is necessary to elucidate its mechanism.
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收藏
页码：139 / 145
页数：7
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