Effect of reducing nitrite levels on the physicochemical, microbiological, proteolytic, and volatile profile of Cantonese sausage

The aim of the present work was to evaluate the effect of reducing nitrite content on the physicochemical, microbiological, proteolytic, and volatile properties of Cantonese sausages during fermentation and storage. The Cantonese sausages were divided into six groups based on the amount of nitrite added (0, 30, 60, 90, 120, and 150 mg/kg). Results showed that among the physicochemical parameters, moisture, weight loss, a* value, thiobarbituric acid reactive substance value, and nitrite residue levels were significantly affected (p < 0.05) along with nitrite reduction. In addition, the total viable counts and Gram-positive cocci increased with the reduction of nitrite, while lactic acid bacteria decreased. The band densities of actin (48 kDa) increased with the reduction of nitrite, while no major change in sarcoplasmic protein bands was observed. The results of volatile compounds suggested that the reduction of nitrite mainly affected compounds originating from carbohydrate fermentation, esterase activity, and lipid oxidation.