The mechanism of Leuconostoc mesenteroides subsp. IMAU:80679 in improving meat color: Myoglobin oxidation inhibition and myoglobin derivatives formation based on multi enzyme-like activities

[Display omitted] •L. mesenteroides subsp. can enhance redness by inhibiting myoglobin oxidation.•Nitrosylmyoglobin and Zn-protoporphyrin can be formed simultaneously.•Nitric oxide synthase, ferrochelatase and metmyoglobin reductase are key enzymes.•Crude enzyme extracts can partially replace nitrit...

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Published in:Food chemistry 2023-12, Vol.428, p.136751-136751, Article 136751
Main Authors: Wu, Ying, Deng, Jieying, Xu, Feiran, Li, Xiaomin, Kong, Lingjie, Li, Cong, Sheng, Rong, Xu, Baocai
Format: Article
Language:English
Subjects:
Colour enhancement
Lactic acid bacteria
Myoglobin oxidation
Nitrosomyoglobin
Zn-protoporphyrin
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Summary:[Display omitted] •L. mesenteroides subsp. can enhance redness by inhibiting myoglobin oxidation.•Nitrosylmyoglobin and Zn-protoporphyrin can be formed simultaneously.•Nitric oxide synthase, ferrochelatase and metmyoglobin reductase are key enzymes.•Crude enzyme extracts can partially replace nitrite as colorants. The Leuconostoc mesenteroides subsp. IMAU:80679 (LM) was chosen for its superior capability in enhancing redness, and was incubated in a broth system containing metmyoglobin (MetMb) to investigate its mechanisms for color improvement. The a* value of LM group reached its highest level of 52.75 ± 1.04 at 24 h, significantly higher than control of 19.75 ± 0.6 (p 
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.136751