PDF(Pubmed)
Abstract：
Nitrates and nitrites, which are synthetic additives, are traditionally used as curing agents in meat-based products. These synthetic additives are employed in the preparation of fermented meat foods to improve quality characteristics and microbiological safety, develop distinct flavours and red-colour stability, and counteract lipid oxidation. Nitrites also display significant bacteriostatic and bactericidal action against spoilage microorganisms and foodborne pathogens (such as Clostridium botulinum and Listeria monocytogenes). However, meat curing is currently under scrutiny because of its links to cardiovascular diseases and colorectal cancer. Based on the current literature, this review provides recent scientific evidence on the potential utilisation of coagulase-negative staphylococci (CNS) as nitrate and nitrite substitutes in meat-based foods. Indeed, CNS are reported to reproduce the characteristic red pigmentation and maintain the typical high-quality traits of cured-meats, thanks to their arginine degradation pathway, thus providing the nitrite-related desirable attributes in cured meat. The alternative strategy, still based on the NOS pathway, consisting of supplementing meat with arginine to release nitric oxide (NO) and obtain a meat characterised by the desired pinkish-red colour, is also reviewed. Exploiting NOS-positive CNS strains seems particularly challenging because of CNS technological adaptation and the oxygen dependency of the NOS reaction; however, this exploitation could represent a turning point in replacing nitrates and nitrites in meat foods.
摘要：
硝酸盐和亚硝酸盐，是合成添加剂，传统上用作肉类产品中的固化剂。这些合成添加剂用于制备发酵肉类食品，以提高品质特性和微生物安全性，产生独特的风味和红色稳定性，并抵消脂质氧化。亚硝酸盐还对腐败微生物和食源性病原体(如肉毒梭菌和单核细胞增生李斯特菌)显示出显著的抑菌和杀菌作用。然而,肉类腌制目前正在受到审查，因为它与心血管疾病和结肠直肠癌有关。根据目前的文献，这篇综述提供了有关凝固酶阴性葡萄球菌（CNS）作为肉类食品中硝酸盐和亚硝酸盐替代品的潜在利用的最新科学证据。的确,据报道，CNS可以再现特征性的红色色素沉着并保持腌制肉类的典型优质性状，由于它们的精氨酸降解途径，从而在腌制肉中提供与亚硝酸盐相关的理想属性。替代战略，仍然基于NOS途径，包括向肉类补充精氨酸以释放一氧化氮（NO），并获得以所需的粉红色为特征的肉类，也进行了审查。由于CNS技术适应和NOS反应的氧依赖性，利用NOS阳性CNS菌株似乎特别具有挑战性；然而，这种剥削可能代表着替代肉类食品中硝酸盐和亚硝酸盐的转折点。
