Effects of individual and combined doses of added nitrite and nitrate on the quality of dry-fermented sausage.

Abstract

Objective: We aimed to investigate the impacts of nitrate and nitrite on the salami fermentation process.

Methods: Experimental groups of dry-fermented sausage were prepared with 100 ppm nitrite (T1), 150 ppm nitrite (T2), and 100 ppm nitrite+50 ppm nitrate (T3). Salami quality was evaluated after a 30-day fermentation-drying process.

Results: There were no significant differences in residual nitrite levels between T1 and T2, while the T3 samples exhibited the highest residual nitrite. T2 (150 ppm nitrite) showed a significantly higher pH value compared to T1 (100 ppm nitrite). Water activity was lowest in the T2 sample. T1 had a higher thiobarbituric acid reactive substances value than other treatments. In the color analysis, the L* values of T1 and T2 were significantly higher than those of T3, whereas the a* values were significantly higher in T3. In the texture analysis, T3 exhibited a higher shear force than T1 and T2. In the microbial analysis, adding 50 and 100 ppm of nitrite did not reduce the total plate count (TPC) and lactic acid bacteria count. However, T3 had a lower TPC than T1 and T2.

Conclusion: The results suggest that different levels of nitrite/nitrate affect salami quality. This study is a valuable resource for understanding how using nitrite and nitrate alone or in combination affects quality in salami production.