Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages

The intake of nitrite in sausages is a concern for health-conscious consumers. This study investigated the effects heating method (smokehouse, water bath, or ohmic heating), temperature (40, 60, 75°C), sodium level (80 250 ppm), and frozen storage period (≤3 days 4 weeks) on residual nitrite, pigments, curing efficiency chicken sausages. results indicated that electrical conductivities samples were sufficiently high heating. extension duration to weeks could substantially lessen nitrites all sausage compared less than 3 storage, particularly raw sausage. total pigment, nitrosylhemochrome, values normal-sodium considerably higher their counterparts, especially heated at temperatures. Almost attributes rather similar among three techniques.