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Color Stability of Chinese-Style Sausage Inoculated with Staphylococcus Carnosus and Staphylococcus Xylosus
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 Title & Authors
Color Stability of Chinese-Style Sausage Inoculated with Staphylococcus Carnosus and Staphylococcus Xylosus
Guo, Hsiu-Lan; Liu, Deng-Cheng; Chen, Ming-Tsao;
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This study investigate the effects of starter cultures on the color stability of Chinese-style sausage. The samples were inoculated with meat of either Staphylococcus carnosus or Staphylococcus xylosus. After mixing, curing at either or for 20 h and then drying at for 5 h, the samples were then either vacuum packed or hung at and (85% R. H.). The pH, nitrite content, nitrosyl pigment content, metmyoglobin and L-, a-, b- values were measured. The pH value still remained above 6.0 during storage. Nitrite residue of all samples decreased after storage at for 7 days. The samples inoculated with S. carnosus and S. xylosus had higher nitrite content (20.9-34.7 ppm) than the control (p<0.05). Samples inoculated with S. carnosus and S. xylosus had higher nitrosyl pigment content and lower metmyoglobin content than those of the control. The L- and b- values of all samples decreased but the a- values increased with storage time. The result suggested that S. carnosus and S. xylosus starter cultures be used to improve color stability of Chinese-style sausage
Color;Metmyoglobin;Nitrite;Nitrosyl Pigment;Sausage;Staphylococci;
 Cited by
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