{"title":"Microbe-derived antimicrobial red pigments for color formation and\n microbial growth control in sausage: A mini-review","authors":"Deokyeong Choe","doi":"10.11002/kjfp.2022.29.6.837","DOIUrl":null,"url":null,"abstract":"\n \n Sausage is a popular processed meat product and its consumption has significantly\n increased over the past 20 years. Sodium nitrite is used to impart a distinct\n red color and cured flavor to sausage during its production. Moreover, sodium\n nitrite inhibits lipid oxidation and growth of pathogenic microorganisms in\n sausage. Despite these advantages, it is advisable to replace and reduce sodium\n nitrite use since sausages with sodium nitrite are classified as a Group 1\n carcinogen. The replacement additives should not only impart red color but also\n control microbial growth because sausage color is an important factor in its\n marketing and the control of initial microbial concentration during sausage\n production process is critical for its safety, distribution, and storage.\n However, only few sodium nitrite alternatives can impart color while inhibiting\n microorganism growth. To address this issue, use of natural red pigments with\n antimicrobial activity is being considered. Interest in natural functional\n pigments, in particular, microbial pigments with physiological activities, has\n spiked due to their various advantages, such as sustainable supply in large\n amounts, high yield, and easy down-streaming processing, over those extracted\n from plants or insects. This review highlights the characteristics of\n microbe-derived antimicrobial red pigments and their potential application as\n alternatives to sodium nitrite in sausage processing.\n","PeriodicalId":17875,"journal":{"name":"Korean Journal of Food Preservation","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Preservation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11002/kjfp.2022.29.6.837","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 1
Abstract
Sausage is a popular processed meat product and its consumption has significantly
increased over the past 20 years. Sodium nitrite is used to impart a distinct
red color and cured flavor to sausage during its production. Moreover, sodium
nitrite inhibits lipid oxidation and growth of pathogenic microorganisms in
sausage. Despite these advantages, it is advisable to replace and reduce sodium
nitrite use since sausages with sodium nitrite are classified as a Group 1
carcinogen. The replacement additives should not only impart red color but also
control microbial growth because sausage color is an important factor in its
marketing and the control of initial microbial concentration during sausage
production process is critical for its safety, distribution, and storage.
However, only few sodium nitrite alternatives can impart color while inhibiting
microorganism growth. To address this issue, use of natural red pigments with
antimicrobial activity is being considered. Interest in natural functional
pigments, in particular, microbial pigments with physiological activities, has
spiked due to their various advantages, such as sustainable supply in large
amounts, high yield, and easy down-streaming processing, over those extracted
from plants or insects. This review highlights the characteristics of
microbe-derived antimicrobial red pigments and their potential application as
alternatives to sodium nitrite in sausage processing.
期刊介绍:
This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.