Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite

Abstract

The feasibility of using white radish powder as a nitrite substitute in dry fermented pork sausages was evaluated. Four groups of sausage were prepared by using a multi-strain starter culture (VBM-60, Sacco): negative control (NC, without nitrate or nitrite), positive control (PC, with 150 mg/kg sodium nitrite), 0.5% white radish powder (R0.5), and 1% white radish powder (R1). The effects of nitrite substitution by white radish powder on the physicochemical, microbiological and sensory characteristics of dry fermented sausage during production and storage were investigated. The results showed that compared with the positive control group, the R0.5 group had higher thiobarbituric acid reactive substance (TBARS) values, better visual appearance, and lower pH, redness value, hardness and chewiness. However, no significant difference was observed in moisture content, total volatile basic nitrogen (TVB-N) value, brightness value, elasticity, cohesiveness, total bacterial count, tissue morphology, color or flavor. During storage, the R0.5 group had higher content of nitrite and lower count of lactic acid bacteria. The nitrite content in the R0.5 group was 13.03 and 16.48 mg/kg at the end of the production and storage process, respectively, which are below the national standard limit. The results indicated that 0.5% white radish powder can be used as a natural source of nitrite for the production of dry fermented sausage.

Keywords

• white radish powder; dry fermented sausage; nitrite; physicochemical properties; sensory properties