Color Stability of Chinese-Style Sausage Inoculated with Staphylococcus Carnosus and Staphylococcus Xylosus

  • Guo, Hsiu-Lan (Department of Food Nutrition, Chung-Hwa College of Medical Technology) ;
  • Liu, Deng-Cheng (Department of Animal Science, National Chung-Hsing University) ;
  • Chen, Ming-Tsao (Department of Food Engineering, Da-Yeh University)
  • Received : 2001.11.05
  • Accepted : 2002.03.11
  • Published : 2003.04.01


This study investigate the effects of starter cultures on the color stability of Chinese-style sausage. The samples were inoculated with $10^7cfu\;g^{-1}$ meat of either Staphylococcus carnosus or Staphylococcus xylosus. After mixing, curing at either $4^{\circ}C$ or $20^{\circ}C$ for 20 h and then drying at $50^{\circ}C$ for 5 h, the samples were then either vacuum packed or hung at $4^{\circ}C$ and $25^{\circ}C$ (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 $25^{\circ}C$ 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


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