Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/45193
標題: Nitrate reduction and pigment formation of Chinese-style sausage mixes caused by Micrococcaceae
作者: Guo, H.L.
劉登城
Chen, M.T.
Liu, D.C.
關鍵字: Micrococcaceae
sausage
nitrosyl pigment
nitrate reduction
meat-products
cultures
nitrite
starter
期刊/報告no:: Asian-Australasian Journal of Animal Sciences, Volume 13, Issue 8, Page(s) 1173-1177.
摘要: 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 10(7) CFU/g of either Micrococcus varians, Staphylococcus carnosus or Staphylococcus xylosus. All samples were cured at 20 degrees C or 30 degrees C 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 20 degrees C and 30 degrees C. However, sample inoculated with S, carnosus and S. xylosus had lower nitrate contents than the sample inoculated with M. varians. At 30 degrees C as well as S. carnosus and M. varians had a stronger decreasing in nitrate concentration during curing at 20 degrees C. Moreover, samples inoculated with S. xylosus and S. carnosus had a higher residual nitrite content during curing at 20 degrees C or 30 degrees C. In conclusion, two Staphylococci strains tested were most optimum starter cultures for improving pigment formation during Chinese-style sausage curing.
URI: http://hdl.handle.net/11455/45193
ISSN: 1011-2367
Appears in Collections:動物科學系

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