Effect of Staphylococcus xylosus and Lactobacillus fermentum Inoculation on Raw Pork Batters and Optimization of the Fermentation Conditions

Abstract:

Nitrite is a key ingredient during meat curing but harmful to human health. Staphylococcus xylosus and Lactobacillus fermentum were inoculated to raw pork batters to replace for nitrite. Based on the pH value and redness (a*-value) of the batters, the fermentation conditions were optimized by single factor experiments. The results showed that with the inoculation level of 107 cfu/g, the fermentation temperature and time were chosen as 8 h and 30°C, respectively. The optimum ratio of S. xylosus to L. fermentum ratio was 2:1. 20 mg/kg nitrite was necessary for the color formation of the meat batters. It revealed that S. xylosus and L. fermentum fermentation could partially replace for nitrite in pork batters.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1133-1139
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1133
• Online since: July 2012
• Authors: Qian Chen, Pei Jun Li, Bao Hua Kong*, Qian Liu, Xiu Fang Xia, Jing Li
• Keywords: Lactobacillus fermentum, Raw Pork Batter, Redness, Staphylococcus xylosus

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