Partial replacement of nitrite with a novel probiotic Lactobacillus plantarum on nitrate, color, biogenic amines and gel properties of Chinese fermented sausages

This article explored the positive effects of partial replacement of sodium nitrite by Lactobacillus plantarum on reducing nitrite and biogenic amine content, improving color and gel structure of Chinese fermented sausages. The results indicated that the strain had nitrate and nitrite reductase activities, which can reduce nitrate and nitrite. And the final reduction products of nitric oxide can react with myoglobin to generate pink...