食品与发酵工业2009，Vol.35Issue(10)：147-151,5.
接种葡萄球菌和巨球菌降低广式腊肠亚硝酸盐残留量及对色泽形成的影响
Effects of Staphylococcus Condimenti and Macrococcus caseolyticus on Residual Nitrite Contents and Colour Formation of Cantonese Sausag
摘要
Abstract
Two strains, Staphylococcus condimenti and Macrococcus caseolyticus, were screened and isolated from Cantonese sausage in this study.The effects of these two strains on the residual nitrite contents and colour formation of Cantonese sausage were investigated.The results indicated that the residual nitrite contents decreased significantly, that was 20. 19 mg/kg in control, meanwhile were 10. 38 and 11. 27 mg/kg in the SC and MC experimental group, respectively.It showed significant difference (P <0. 05) between the control experiment and the inoculation groups. The two strains improved L value, especially in MC.It could decrease o value and 6 value, but didn' t do much (P>0. 05) with the SC experimental group. Significant difference in a value (decreased 36.52%)and b value (decreased 54.24% ) was observed in the MC experimental group (P<0. 05).关键词
广式腊肠/亚硝酸盐残留量/色泽/葡萄球菌/巨球菌Key words
Cantonese sausage/ residual nitrite contents/ colour/ Staphylococcus condimenti/ Macrococcus caseolyticus分类
轻工纺织引用本文复制引用
孙为正,吴燕涛,赵强忠,赵谋明,吴娜,钱毅玲..接种葡萄球菌和巨球菌降低广式腊肠亚硝酸盐残留量及对色泽形成的影响[J].食品与发酵工业,2009,35(10):147-151,5.基金项目
粤港关键领域重点突破项目(No.2008A024200007),2006年省部产学研结合专项资金项目(No.2006D90202001),广东省食品工来公共实验室开放课题(No.FIPL 07003) （No.2008A024200007）
