Combined Effect of Monoxide Hemoglobin and Sodium Nitrite on Physicochemical, Microbiological and Sensory Properties of Pork Sausage

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.