DocumentCode
3345674
Title
Notice of Retraction
Production of Cured Meat Pigment by Staphylococcus xylosus in a Model System
Author
Li Pei-jun ; Kong Bao-hua ; Zheng Dong-mei ; Zhao Ya-dong ; Liu Qian ; Xia Xiu-fang ; Zhang Hong-wei
Author_Institution
Coll. of Food Sci., Northeast Agric. Univ., Harbin, China
fYear
2011
fDate
10-12 May 2011
Firstpage
1
Lastpage
4
Abstract
Notice of Retraction
After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE\´s Publication Principles.
We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.
The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.
Meat color is largely dependent on the chemical state of myoglobin. During meat curing, nitrite is used widely to form the characteristic pink color of cured meat, nitrosylmyoglobin. However, the use of nitrite is limited due to its potential carcinogenicity. Metmyoglobin was extracted from donkey (Equus asinus) heart muscle by ammonium sulfate fractionation and purified by carboxymethyl (CM)-Sephadex Fast Flow ion exchange chromatography. The protein was then added to M17 broth to formulate a model system in which "meat reddening" is studied. Spectral analysis and colorimetric results showed that metmyoglobin was converted into nitrosylmyoglobin by Staphylococcus xylosus fermentation. The alternation of microbial fermentation to nitrite addition for colorizing cured meat products provides a potential solution in natural/organic food production.
After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE\´s Publication Principles.
We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.
The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.
Meat color is largely dependent on the chemical state of myoglobin. During meat curing, nitrite is used widely to form the characteristic pink color of cured meat, nitrosylmyoglobin. However, the use of nitrite is limited due to its potential carcinogenicity. Metmyoglobin was extracted from donkey (Equus asinus) heart muscle by ammonium sulfate fractionation and purified by carboxymethyl (CM)-Sephadex Fast Flow ion exchange chromatography. The protein was then added to M17 broth to formulate a model system in which "meat reddening" is studied. Spectral analysis and colorimetric results showed that metmyoglobin was converted into nitrosylmyoglobin by Staphylococcus xylosus fermentation. The alternation of microbial fermentation to nitrite addition for colorizing cured meat products provides a potential solution in natural/organic food production.
Keywords
chromatography; curing; fermentation; food processing industry; ion exchange; proteins; Equus asinus; M17 broth; Staphylococcus xylosus fermentation; ammonium sulfate fractionation; carboxymethyl; carcinogenicity; cured meat pigment production; donkey heart muscle; meat color; meat curing; meat reddening; metmyoglobin; microbial fermentation; myoglobin chemical state; natural food production; nitrite; nitrosylmyoglobin; organic food production; protein; sephadex fast flow ion exchange chromatography; spectral analysis; Image color analysis; Microorganisms; Pigments; Proteins; Purification; Spectral analysis;
fLanguage
English
Publisher
ieee
Conference_Titel
Bioinformatics and Biomedical Engineering, (iCBBE) 2011 5th International Conference on
Conference_Location
Wuhan
ISSN
2151-7614
Print_ISBN
978-1-4244-5088-6
Type
conf
DOI
10.1109/icbbe.2011.5781528
Filename
5781528
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