Abstract
Sodium nitrite (NaNO<sub>2</sub>) faces a challenge in the meat industry because of its carcinogenicity. The studies about nitrite substitutes have attracted a considerable interest for many years. This study aims at the combined effects of monoxide hemoglobin (COHb) and NaNO<sub>2</sub> on physicochemical, microbiological and sensory properties of pork sausages. The addition of COHb led to the reductions in L*, b*, TBA, VBN and aerobic plate count as well as the increase in a* (p<0.05). The samples with 0.005% NaNO<sub>2</sub> and 0.2% COHb addition had equal even better sensory color, flavor, mouthfeel and slice traits than those with 0.015% NaNO<sub>2</sub> addition during storage. Moreover, such sample had less than 30 cfu/100 g <em>Escherichia coli</em> and no detectable <em>Staphylococcus aureus</em> during 29 days storage. Therefore, COHb showed a potential in the manufacture of sausages.
Highlights
Color is an important properties of meat and meat product because consumers usually make a decision of acceptance or rejection based on its color (Garcia et al, 2010)
Color: The addition of combined effects of monoxide hemoglobin (COHb) resulted in the reductions of L* values (p
In comparison to the samples treated with 0.2% COHb alone, the treatment with a combination of COHb and NaNO2 had no significant influence on L* values (p>0.05)
Summary
Color is an important properties of meat and meat product because consumers usually make a decision of acceptance or rejection based on its color (Garcia et al, 2010). A strategy that overcomes these shortcomings is to seek for a suitable replacer of nitrites and/or nitrates. Blood is one of the important byproducts during livestock and poultry processing, which is rich in protein, heme iron and other nutrients. It is one of the most important candidates as an alternative of nitrites and/or nitrates (Zhou et al, 2012). Stability of blood can be enhanced when hemoglobin (Hb) is converted to nitrosohemoglobin (NOHb) (Zhang et al, 2013). NOHb is light and heat-sensitive (Wang et al, 2010).
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