Reddening and Bacteriological Property of Salami without Addition of Nitrite and Nitrate Using Staphylococcus carnosus and Staphylococcus xylosus as Starter Cultures

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  • Staphylococcus carnosusとStaphylococcus xylosusをスターターカルチャーとし発色剤無添加で試作したサラミの赤色化と細菌学的性状
  • Staphylococcus carnosus ト Staphylococcu

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Abstract

Staphylococcus carnosus and Staphylococcus xylosus which were converted from metmyoglobin in MRS broth to a red myoglobin derivative (unknown) formed in Parma ham and nitrosylmyoglobin, respectively were used. Salamis (ca. 240g) without sodium nitrite addition were prepared using these staphylococcal strains as starter cultures. All salamis were ripened at 20°C for 23 days at 80% relative humidity. Salamis inoculated S. carnosus or S. xylosus assumed red color even without nitrite or nitrate addition and with only a small amount of sodium chloride. The physiological features (pH value, residual NO2-, water content, water activity and sodium chloride concentration) of these samples were essentially the same as those of cured salami. The bacterial safety of all samples was confirmed on food hygiene, resulting from investigation of bacterial count, acidogenic bacterial count, coliform count, staphylococcal count and salmonella count. Inoculation of S. carnosus or S. xylosus as starter cultures contributed to reduced discoloration of salami with sodium nitrite.

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