Reddening of emulsion type sausage without nitrite curing salt. Part 1. Colour, colour stabilization, nitrite and nitrite concentrations, sensory properties.

摘要

Trials were conducted on reddening of Bruehwurst (Bologna type sausages and frankfurters) without use of added nitrite curing salt, by using nitrate naturally present in a spice mixture and an activated nitrate reducing starter. The nitrate is reduced to nitrite, which forms red nitrosopigments during reddening at 45°C. Trials were conducted with initial nitrite concn. of 25 or 50 mg/kg sausage emulsion. Colour, residual nitrate and nitrite concn. and sensory quality of the sausages were assessed. Results show that both initial nitrate levels gave colour and colour stability equivalent to those of sausages made conventionally with nitrite curing salt. Sensory properties were unaffected by the experimental process. Residual nitrate and nitrite concn. were 25-50% lower than those in the control sausages made with nitrite curing salt.