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
書誌事項
- タイトル別名
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- Reddening and Bacteriological Property of Salami without Addition of Nitrite and Nitrate Using Staphylococcus carnosus and Staphylococcus xylosus as Starter Cultures
- Staphylococcus carnosus ト Staphylococcu
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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.
収録刊行物
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- 日本畜産学会報
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日本畜産学会報 68 (8), 787-796, 1997
公益社団法人 日本畜産学会
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詳細情報 詳細情報について
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- CRID
- 1390001205195699456
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- NII論文ID
- 10024587242
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- NII書誌ID
- AN00195188
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- ISSN
- 18808255
- 00215309
- 1346907X
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- NDL書誌ID
- 4285796
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可