COMPARISON OF SALAMI SAUSAGE PRODUCED WITH AND WITHOUT ADDITION OF SODIUM NITRITE AND SODIUM NITRATE

Abstract

A pilot plant production of salami dry sausage with and without the addition of nitrite was carried out. The microbiological, rheological and organoleptic properties of the products were investigated during the fermentation process and after storing the products at 20 °C for 3 months. Results of the microbiological investigation indicate that the fermentation and ripening of the sausage would take a normal course without the addition of nitrite, glucono‐delta‐lactone (GDL) or starter culture. In a triangle test performed at the end of the ripening period, the taste panel was unable to distinguish between products with and without nitrite. After 3 months storage a significant difference was found between products with and without the addition of nitrite, and the nitrite‐cured products were given the best score. In series in which GDL or starter culture was added, no significant differences in organoleptic quality were found even after storage for 3 months.