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

Hammad Hamed Hammad Mohammed; Meihu Ma; Elgasim A Elgasim; Guofeng Jin; Yongguo Jin; Warda S Abdegadir; Ibrahim Khalifa; Allah Bakhsh Javaid; Tang Chaoqing

doi:10.1016/j.ijfoodmicro.2020.108731

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

Int J Food Microbiol. 2020 Oct 16:331:108731. doi: 10.1016/j.ijfoodmicro.2020.108731. Epub 2020 Jun 5.

Authors

Hammad Hamed Hammad Mohammed¹, Meihu Ma², Elgasim A Elgasim³, Guofeng Jin⁴, Yongguo Jin⁵, Warda S Abdegadir⁶, Ibrahim Khalifa⁷, Allah Bakhsh Javaid⁵, Tang Chaoqing⁵

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China; Ministry of Agriculture and Forestry, National Food Research Centre, P.O. Box 213, Khartoum North, Sudan.
² College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China. Electronic address: mameihuhn@163.com.
³ Department of Food Science and Technology, Faculty of Agriculture, Khartoum University, Sudan.
⁴ College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China. Electronic address: jgf@mail.hzau.edu.cn.
⁵ College of Food Science and Technology, Huazhong Agricultural University, Shizishan Street, Wuhan, Hubei 430070, China.
⁶ Ministry of Agriculture and Forestry, National Food Research Centre, P.O. Box 213, Khartoum North, Sudan.
⁷ Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt.

PMID: 32535525
DOI: 10.1016/j.ijfoodmicro.2020.108731

Abstract

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 (T_2b) 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.

Keywords: Alkaline phosphatase (PubChem CID: 378); Antibacterial agent; Ascorbic acid (PubChem CID: 54670067); Calcium (PubChem CID: 5460341); Color; Distilled water (PubChem CID: 962); Eosin methylene blue (PubChem CID: 124202581); Ethanol (PubChem CID: 702); Ginger; Microbial safety; Minced beef; NMR; Nitrite (PubChem CID: 946); Nitrogen (PubChem CID: 947); Nitroso-hemoglobin; Nutrient agar (PubChem CID: 1113825); Nutrient broth (PubChem CID: 333991); Peptone (PubChem CID: 9257); Sodium nitrite (PubChem CID: 23668193).

MeSH terms

Animals
Anti-Bacterial Agents / pharmacology*
Bacteria / drug effects*
Cattle
Color
Food Microbiology / methods*
Hemoglobins / pharmacology
Nitroso Compounds / pharmacology
Plant Extracts / pharmacology
Red Meat / microbiology*
Zingiber officinale / chemistry

Substances

Anti-Bacterial Agents
Hemoglobins
Nitroso Compounds
Plant Extracts