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The effect of certain amino acids and browning inhibitors on the ‘black spot’ phenomenon produced by Carnimonas nigrificans
Author(s) -
Arnau Jacint,
Garriga Margarita
Publication year - 2000
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/1097-0010(20000901)80:11<1655::aid-jsfa701>3.0.co;2-m
Subject(s) - browning , chemistry , food science , amino acid , sodium nitrite , glycine , nitrite , lysine , arginine , cysteine , glutamine , biochemistry , enzyme , nitrate , organic chemistry
Black spots are sometimes observed in fermented sausages and raw cured meat products, with resultant economic loss. The effect brought about by some amino acids in the development of this browning was evaluated, in aerobiosis at 30 °C and 90–95% RH, in a pork meat mixture with glucose, NaCl and inoculated with Carnimonas nigrificans CTCBS1 T at 1.0 × 10 7 CFU g −1 . Amino acids and alternative substances to bisulphite and nitrite as preventative agents were studied for their effect on the browning reaction. The effect of NaCl concentration on browning and on the growth of Carnimonas nigrificans CTCBS1 T was also evaluated. Glycine, L ‐arginine, L ‐glutamine and L ‐monosodium glutamate were the amino acids that significantly decreased the L values and increased the browning scores in comminuted meat which was mixed with 40 gkg −1 NaCl and 20 gkg −1 D ‐(+)‐, glucose and inoculated with Carnimonas nigrificans CTCBS1 T . N ‐acetyl‐ L ‐cysteine, L ‐cysteine, potassium metabisulphite and propil‐3, 4, 5‐trihydroxybenzoate prevented browning at 10 and 5 gkg −1 . The optimum concentration of NaCl for the growth of Carnimonas nigrificans CTCBS1 T was 40 gkg −1 . © 2000 Society of Chemical Industry