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Animal Products
Asian-Australasian Journal of Animal Sciences 2000;13(8): 1173-1177.
https://doi.org/10.5713/ajas.2000.1173    Published online August 1, 2000.
Nitrate Reduction and Pigment Formation of Chinese-Style Sausage Mixes Caused by Micrococcaceae
H. L. Guo, M. T. Chen, D. C. Liu
This study investigated the nitrate reduction ability of Micrococcaceae on pigment formation in Chinese- style sausage. One hundred ppm sodium nitrite and 150 ppm sodium nitrate was added asepticly to ground pork which was then inoculated with 107 CFU/g of either Micrococcus varians, Staphylococcus carnosus or Staphylococcus xylosus. All samples were cured at 20째C or 30째C for 3 days and then color, residue nitrite, nitrosyl pigment and residue nitrate were determined. The results indicated that samples inoculated with S. xylosus had higher a- and b- values due to nitrate reduction and pigment production after 3 days curing and these values were higher at the higher curing temperature. The nitrosyl pigment of the samples with S. xylosus had highest values after 3 days curing at both 20째C and 30째C. However, sample inoculated with S. carnosus and S. xylosus had lower nitrate contents than the sample inoculated with M. varians. At 30째C as well as S. carnosus and M. varians had a stronger decreasing in nitrate concentration during curing at 20째C. Moreover, samples inoculated with S. xylosus and S. carnosus had a higher residual nitrite content during curing at 20째C or 30째C. In conclusion, two Staphylococci strains tested were most optimum starter cultures for improving pigment formation during Chinese-style sausage curing.
Keywords: Micrococcaceae; Sausage; Nitrosyl Pigment; Nitrate Reduction
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