|
Color Stability of Chinese-Style Sausage Inoculated with Staphylococcus Carnosus and Staphylococcus Xylosus |
|
Hsiu-Lan Guo, Deng-Cheng Liu, Ming-Tsao Chen |
|
|
|
|
|
|
|
| Abstract |
|
This study investigate the effects of starter cultures on the color stability of Chinese-style sausage. The samples were inoculated with 107 cfu g-1 meat of either Staphylococcus carnosus or Staphylococcus xylosus. After mixing, curing at either 4째C or 20째C for 20 h and then drying at 50째C for 5 h, the samples were then either vacuum packed or hung at 4째C and 25째C (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 25째C 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. |
| Keywords:
Color; Metmyoglobin; Nitrite; Nitrosyl Pigment; Sausage; Staphylococci |
|
PDF Links
Full text via DOI
Download Citation
