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Research Article | Open Access

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

Zhen Luoa, Vincent Gasasiraa, Yuhui Huanga, Dengyong Liub, Xihong Yangc, Shihong Jiangd, Wenfeng Hua( )
College of Food Science, South China Agricultural University, Guangzhou 510642, PR China
National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China
College of Food Science & Technology, Guangdong Ocean University, Zhanjiang 524088, PR China
Guangdong Wen’s Caren Food Co., Ltd., Xinxing County 527400, PR China

Peer review under responsibility of Beijing Academy of Food Sciences.

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Abstract

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 and 16S 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 at 4 ℃. Nitrate oxide synthase (NOS) and metmyoglobin (MetMb) 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 MetMb (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.

Keywords

Color stabilityPorkLactobacillus salivariusMetmyoglobin

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Food Science and Human Wellness
Volume 2 Issue 3-4,
December 2013
Pages 139-145
DOI: 10.1016/j.fshw.2013.11.001
Cite this article:
Luo Z, Gasasira V, Huang Y, et al. Effect of Lactobacillus salivarius H strain isolated from Chinese dry-cured ham on the color stability of fresh pork. Food Science and Human Wellness, 2013, 2(3-4): 139-145. https://doi.org/10.1016/j.fshw.2013.11.001

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Received: 27 January 2013
Revised: 29 October 2013
Accepted: 01 November 2013
Published: 11 November 2013
© 2013 Beijing Academy of Food Sciences.
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