Abstract
Fermented sausages were produced with 0.84% and 1.68% freeze-dried leek powder (FDLP), providing 75 and 150 mg/kg NaNO 3, respectively, and three levels of added nitrite (0, 75, and 150 mg/kg NaNO 2). A control treatment was also produced with 150 mg/kg NaNO 2. Sausages with FDLP were darker and yellower ( p < 0.05) than the control. Higher FDLP levels produced less red, yellower and darker sausages ( p < 0.05). Lower FDLP levels resulted in higher ( p < 0 .05) sensory scores for external appearance, flavour and overall acceptability. No differences were found among the treatments with FDLP plus 75 or 150 ppm NaNO 2 in TBA value, lightness, redness (cross section), redness stability, yellowness, texture parameters and sensory firmness, flavour and overall acceptability. The use of 0.84% FDLP and 75 ppm NaNO 2 is considered more appropriate for the production of fermented sausages, as it results in a 50% reduction in added nitrite.
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