Nitroso-hemoglobin-ginger conjugates effects on bacterial growth and color stability in a minced beef model

• Published in: International journal of food microbiology 2020-10, Vol.331, p.108731, Article 108731
• Main Authors: Mohammed, Hammad Hamed Hammad, Ma, Meihu, Elgasim, Elgasim A., Jin, Guofeng, Jin, Yongguo, Abdegadir, Warda S., Khalifa, Ibrahim, Javaid, Allah Bakhsh, Chaoqing, Tang
• Format: Article
• Language: English
• Subjects: Animals; Anti-Bacterial Agents - pharmacology; Antibacterial agent; Ascorbic acid; Bacteria - drug effects; Beef; Calcium; Cattle; Cold storage; Coliforms; Color; E coli; Food Microbiology - methods; Food safety; Ginger; Hemoglobin; Hemoglobins - pharmacology; Lactic acid; Meat; Microbial safety; Minced beef; Nitroso Compounds - pharmacology; Nitroso-hemoglobin; NMR; Nuclear magnetic resonance; Plant Extracts - pharmacology; Red Meat - microbiology; Salmonella; Stability; Zingiber officinale - chemistry
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/j.ijfoodmicro.2020.108731

This study aims to enhance the color and microbiological qualities of a raw beef using natural ingredients. Nitroso-hemoglobin (NO-Hb) integrated with vitamin C (VC), calcium lactate, and ginger complexation were used as natural inhibitors against the growth of aerobic and pathogenic bacteria, namely (Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and Salmonella. NO-Hb inhibited E. coli, S. aureus, and Salmonella, and enhanced the color stability more than nitrite in the minced beef model. After the multiexponential analysis of relaxation decays, the water component (T2b) was analyzed using the low-field NMR. The results indicated that, at the 7th d of cold-storage the third component (T2) was detected. Significant correlations were observed between T21 and T22 relaxation times and water-holding capacity in minced beef, implying that the LF-NMR measurements could be an efficient method for the determination and prediction of beef freshness. NO-Hb- ginger mixture, as a novel ingredient, could be used instead of nitrite in terms of meat safety. •NO-Hb, from fresh beef blood and use as a nitrate substitute•NO-Hb, VC, Ca, and ginger addition improve color and inhibit of bacteria.•NO-Hb, used as a novel ingredient used in term of safely•LF-NMR has been clearly established the changes in T2 of water.