Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage

Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage

This study evaluated the effects of zinc protoporphyrin-producing lactic acid bacteria specifically Weissella viridescens JX11, Weissella viridescens MDJ8, and Lactobacillus pentosus Q on nitrite substitution and the quality characteristics of Harbin dry sausage. The redness (a*) values in the bacte...

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Bibliographic Details
Main Authors: Qianhui Yang, Zhiqiang Feng, Yaru Yuan, Xiufang Xia, Qian Liu, Qian Chen, Baohua Kong
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Food Chemistry: X
Subjects:
Ferrochelatase
Harbin dry sausage
Meat color
Nitrite substitution
Zinc protoporphyrin
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524010356
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