Microbial formation of nitrite-cured pigment, nitrosylmyoglobin, from metmyoglobin in model systems and smoked fermented sausages by Lactobacillus fermentum strains and a commercial starter culture

European Food Research and Technology

Volumn 216, Issue 6, 2003, Pages 463-469

  Møller, Jens K S ^a   Jensen, Jens S ^b   Skibsted, Leif H ^a   Knöchel, Susanne ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH MEAT RESEARCH INSTITUTE   (Denmark)

Author keywords

Alternatives to nitrite; Cured meat colour; Microbial NO formation; Nitrosylmyoglobin

Indexed keywords

AMINES; BACTERIA; DERIVATIVES; ELECTRON SPIN RESONANCE SPECTROSCOPY; FERMENTATION; NITRIDES; NITROGEN OXIDES; OPTIMIZATION; PIGMENTS; SYNTHESIS (CHEMICAL);

ALTERNATIVES TO NITRILE; CURED MEAT COLOR; MICROBIAL NO FORMATION; NITROSYLMYOGLOBIN;

MEATS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS FERMENTUM;

EID: 1542603092     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0681-8     Document Type: Article

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