Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review

Sausage is a popular processed meat product and its consumption has significantly increased over the past 20 years. Sodium nitrite used to impart distinct red color cured flavor sausage during production. Moreover, sodium inhibits lipid oxidation growth of pathogenic microorganisms in sausage. Despite these advantages, it advisable replace reduce use since sausages with are classified as Group 1 carcinogen. The replacement additives should not only but also control microbial because an important factor marketing initial concentration production process critical for safety, distribution, storage. However, few alternatives can while inhibiting microorganism growth. To address this issue, natural pigments antimicrobial activity being considered. Interest functional pigments, particular, physiological activities, spiked due their various such sustainable supply large amounts, high yield, easy down-streaming processing, those extracted from plants or insects. This review highlights characteristics microbe-derived potential application processing.