Effect of leek and onion on processing and quality characteristics of Greek traditional sausages

Abstract

The objective of this study was to investigate the effect of leek and onion on processing and quality characteristics of sausages and select the most appropriate, to determine the optimum level of selected vegetable and to improve its effectiveness on quality characteristics of sausages, in comparison to the addition of nitrites (100 ppm), by using a starter culture of Staphylococcus carnosus and ascorbate. The nitrate content of leek ranged from 213 to 255 ppm and that of onion was 79 ppm. Sausages produced with leek had higher ( p<0.05) nitrite content (1.3–2.1 ppm) and a ∗ (+) values and higher scores for sensory attributes than sausages with onion. Sausages made with the total leek plant had the highest score for overall acceptability. The higher the leek level the higher the nitrate and nitrite content of sausages and the lower the redness, a ∗ (+). Sausages with 240 g of leek/kg had the highest ( p<0.05) overall acceptability. Sausages with higher leek level had an intensive wrinkling on the surface and also an intensive and undesirable green colour. Sausages produced with 240 g of leek/kg had the same low level of nitrate and nitrite content, higher weight losses and lower pH values after the 3rd day of storage, compared to sausages produced with the addition of sodium nitrite. The addition of starter culture and ascorbic acid improved the redness ( a ∗ ) of sausages and reduced the 2-thiobarbituric acid value. Sausages with leek, starter culture and ascorbic acid had the highest score for odour and taste and overall acceptability.