Method of producing scalded sausage with moderately minced filling, cured, with a reduced dose of sodium nitrite with improved commercial quality features

摘要

The purpose of the notification is the production of medium-sized baked sausage with a reduced dose of sodium nitrite in which a strain of Staphylococcus carnosus ATCC 51654 isolated from dried sausage has been used to improve the colour of the product. The improvement in the intensity of pink sausage with reduced amount of sodium nitrite for baking meat is due to the enzymatic activity of Staphylococcus carnosus ATCC 51654 and to participation in the conversion of myoglobin in meat into other derived forms that lead to the formation of a red dye,the desired denitrifying bacteria activity is obtained by using a specific amount of sodium nitrate and glucose added to the meat and by using a modified heat treatment of the sausage, in such a way as to provide the necessary time for the bacteria introduced to the farce to achieve the desired effects in the finished product.