[High quality meat products without residual sodium nitrite]
2007
Laptev, I.A. | Mashentseva, N.G. | Khorolskij, V.V. | Semenysheva, A.I., Moscow State Univ. of Applied Biotechnology (Russian Federation) | Sineokij, S.P.
The development of color and aroma involves nitrogen oxide which is formed by splitting sodium nitrite (SN). With that, SN added up to 40% remains unused and detected in finished meat products in the form of residual nitrite. Nitrites are mutagens, lead to accumulation of toxins in human organism influencing the health negatively. The question of reducing the content of SN in meat products is urgent. It is proposed to use denitrifying microorganisms in producing meat products as a starting culture to obtain recombinant strain Staphylococcus carnosus LIA-96. In order to evaluate the nitrite reductase activity of the producer obtained in meat products an experiment was done by using model minced meat systems with different concentrations of SN (3; 5; 7.5 mg%). As a control the strain S. carnosus B-8953 was used in the concentration of 2 109 cells per 100 g of minced meat. As is shown, in using the experimental strain the rate of reduction of SN is much greater. In every case, in the control samples no full reduction of SN occurs, in the experimental samples it is fully reduced. Using the producer strain, the cooked sausage "Molochnaya" was developed. In the experimental samples SN ions were absent. The experimental samples with lower addition of SN were competitive with the control one in coloring strength. The results of investigation testify to the possibility of decreasing the level of SN added in cooked sausages up to 3 mg/100 g with simultaneous introduction in the formula of the strain S. carnosus LIA-96. Using the producer strain will allow to exclude a potential risk for human health, as the strain LIA-96 is not genetically modified, but obtained by reconstruction its own genetic material without including a foreign DNA.
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