Abstract：This study was carried out to investigate the effects of different levels of nitrate, sodium erythorbate and Staphylococcus carnosus powder and holding temperature and time on the color of sausage and to examine changes in total bacterial count in sausage during storage. Response surface methodology and single-factor experiments were used to optimize the process conditions to be adding 0.005% nitrate, 0.01% sodium erythorbate and 0.25% Staphylococcus carnosus powder while chopping pork and then holding at 30 ~C for 3 h. The resulting sausage showed a total bacterial count below 10 CFU/g and therefore was safe. Our results demonstrate that Staphylococcus carnosus powder in combination with a small amount of nitrate can be a safe and feasible substitute for nitrite in sausage.
史智佳；臧明武；吕玉. 肉葡萄球菌对香肠发色的影响[J]. 肉类研究, 2012, 26(2): 4-7.
SHI Zhi-jia，ZANG Ming-wu，LU Yu. Effect of Staphylococcus carnosus Powder on the Color of Sausage. Meat Research, 2012, 26(2): 4-7.
2012, Vol. 26 
