Color stability of chinese-style sausage inoculated with Staphylococcus carnosus and Staphylococcus xylosus

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