The invention relates to a
processing method for promoting red color improvement of fermented sausages, and belongs to the technical field of meat science in
food science. According to the method disclosed by the invention, the fermented sausage inoculated with coagulase-negative
staphylococcus is treated by low-intensity high
hydrostatic pressure, and is fermented, so that the redness value of the sausage finished product reaches 6.5-7.0. When in use, the inoculum size of the coagulase-negative
staphylococcus in sausage meat is 106-108 CFU / g meat; the high
hydrostatic pressure treatment pressure is 200-300 MPa, and the
treatment time is 3-7 min. The low-intensity high
hydrostatic pressure treatment improves the expression quantity of
nitric oxide synthase in coagulase-negative
staphylococcus so as to promote the yield of nitrosomyoglobin in the fermented sausage and improve the color and luster of the fermented sausage. According to the
processing method disclosed by the invention, the color and luster of the fermented sausage are effectively improved, a feasible scheme is provided for color development substitution of
nitrite in the fermented sausage, and the requirements of people on healthy and safe fermented sausage products are met.