Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products-Reference-Cited by-同舟云学术

Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products

Published:2013-01 Issue:1 Volume:93 Page:67-72
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Li Peijun,Kong Baohua,Chen Qian,Zheng Dongmei,Liu Ning

Funder

Program for Innovative Research Team of Northeast Agricultural University

Science Foundation of National Public Beneficial Vocation

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. The effects of high pressure upon ligated and deoxyhemoglobins and myoglobin. An optical spectroscopic study;Alden;The Journal of Biological Chemistry,1989

2. Conversion of metmyoglobin to bright red myoglobin derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermenturn JCM1173;Arihara;Journal of Food Science,1993

3. Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters;Deda;Meat Science,2007

4. Myoglobin-NO at low pH: Free four-coordinated heme in the protein pocket;Duprat;Biochemistry,1995

5. Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities;Gøtterup;Meat Science,2008

Cited by 59 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Synergistic effects of plasma-activated water (PAW) and electrochemical treatment on the color of tuna slices;Food and Bioproducts Processing;2024-09

2. Enhancement of colour formation of fermented sausages by overexpression of nitric oxide synthase in Staphylococcus vitulinus under hydrogen peroxide stress;International Journal of Food Microbiology;2024-08

3. Evaluation of chromogenic activities of the three microorganisms using methemoglobin model system for their potential application in cured fish;Food Bioscience;2024-08

4. Coagulase-negative staphylococci enhance the colour of fermented meat through a complex cross-talk between the arginase and nitric oxide synthase activities;LWT;2024-06

5. Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci: A review;Current Research in Food Science;2024