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

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.