Abstract
The effect of some nitrite-reduced meat curing mixtures on the keeping quality of dry fermented sausage during ripening and storage was investigated by measuring certain physicochemical, microbiological and sensory changes in experimental sausage samples. The data showed that pH, color, residual nitrite level and sensory attributes (except taste) were affected by curing mixtures. The statistical analysis showed that curing mixtures which included 40-80 mg nitrite/kg, 3.6-14.4 mg betanin/kg, 10 g chitosan/kg and 2 g rosemary/kg (samples B and C) had the color, presumably flavor acceptability and oxidative stability and microbial quality which are imparted by nitrite.
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