Selected Staphylococcus spp. and ZnPP-containing liver extract are nitrite-free alternatives to enhance red colour of dry-fermented sausages

L. Premi

doi:10.1016/j.meatsci.2025.109919

Selected Staphylococcus spp. and ZnPP-containing liver extract are nitrite-free alternatives to enhance red colour of dry-fermented sausages

2025-07-23

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PRE

AI

L

L. Premi

A

Anna Jofré

G

Gabriele Rocchetti

L

Luigi Lucini

A

Annalisa Rebecchi *

R

Ricard Bou

DOI：10.1016/j.meatsci.2025.109919

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Abstract

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• Alternatives to the addition of nitrite were evaluated in dry-fermented sausages. • NOS-positive CNS strains promote red colour development in nitrite-free meat. • ZnPP-rich liver extract appears as a promising replacement to nitrifying salts. • NATPRE, a polyphenol-rich extract can be used as a residual source of nitrite.

Keywords:

nitrite alternatives

dry-fermented sausages

NOS-positive CNS strains

ZnPP-rich liver extract

NATPRE

Selected Staphylococcus spp. and ZnPP-containing liver extract are nitrite-free alternatives to enhance red colour of dry-fermented sausages

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