Abstract

Sodium nitrite (NaNO₂) 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 NaNO₂ 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% NaNO₂ and 0.2% COHb addition had equal even better sensory color, flavor, mouthfeel and slice traits than those with 0.015% NaNO₂ addition during storage. Moreover, such sample had less than 30 cfu/100 g Escherichia coli and no detectable Staphylococcus aureus during 29 days storage. Therefore, COHb showed a potential in the manufacture of sausages.

Keywords:

Microbiological properties, monoxide hemoglobin (COHb), physicochemical properties, pork sausage, sensory properties, sodium nitrite (NaNO₂),

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