Quality improvement of the cured fish by replacing nitrite with chromogenic microorganisms: Insight into the effect on residual nitrosamine levels, color, and flavor characteristics

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dc.citation.issueAhead of print
dc.citation.volume27
dc.contributor.authorFang D
dc.contributor.authorXu Y
dc.contributor.authorZhang X
dc.contributor.authorTian HS
dc.date.accessioned2025-05-13T02:36:06Z
dc.date.available2025-05-13T02:36:06Z
dc.date.issued2025-04-01
dc.description.abstractTo achieve enhanced red color and improved safety of cured fish, the three nitrite-alternative strains, namely, Staphylococcus saprophyticus CICC 24365 (SS), Staphylococcus carnosus ATCC 51365 (SP), and Limosilactobacillus fermentum CICC 25124 (LF), were employed in this study. Furthermore, the hemoglobin in grass carp muscle was largely retained by directly removing the head of fish to increase heme levels in fish muscle. The results demonstrated that the nitroso-heme contents in the SS and SP groups were 7.40 and 6.53 mg/kg, respectively, which exhibited a comparable level to that observed in the nitrite group (8.70 mg/kg). Compared to the nitrite group, the nitrite levels in the SS and SP groups decreased by 91.70 % and 89.97 %, respectively, while there was a notable decrease of 70.33 % and 74.64 % in the total amount of nitrosamines. In addition, inoculation fermentation can effectively enhance the quality of cured fish by augmenting the levels of free amino acids and aromatic compounds.
dc.description.confidentialfalse
dc.edition.editionApril 2025
dc.identifier.citationFang D, Xu Y, Zhang X, Tian HS. (2025). Quality improvement of the cured fish by replacing nitrite with chromogenic microorganisms: Insight into the effect on residual nitrosamine levels, color, and flavor characteristics. Food Chemistry: X. 27. Ahead of print.
dc.identifier.doi10.1016/j.fochx.2025.102488
dc.identifier.eissn2590-1575
dc.identifier.elements-typejournal-article
dc.identifier.number102488
dc.identifier.piiS2590157525003359
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/72894
dc.languageEnglish
dc.publisherElsevier Ltd, United Kingdom
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2590157525003359
dc.relation.isPartOfFood Chemistry: X
dc.rights(c) 2025 The Author/s
dc.rightsCC BY-NC 4.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/
dc.subjectHemoglobin
dc.subjectChromogenic microorganism
dc.subjectNitrite replacement
dc.subjectBiogenic amine
dc.titleQuality improvement of the cured fish by replacing nitrite with chromogenic microorganisms: Insight into the effect on residual nitrosamine levels, color, and flavor characteristics
dc.typeJournal article
pubs.elements-id500659
pubs.organisational-groupOther
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