Reduced Use of Nitrites and Phosphates in Dry-Fermented Sausages

Given consumer demand for foods with fewer artificial additives, the objective of this study was to investigate effects reduced use nitrites and phosphates on dry-fermented sausage quality. Four formulations were prepared: (1) control (using standard procedure 0.2% 110 mg/kg sodium nitrite) (2) 50% less nitrite, (3) nitrite ascorbate (225 mg/kg), (4) but no phosphates. Weight loss pH evolution monitored during processing. The color, physicochemical (including oxidation), rheological, sensory properties evaluated finished product, as well mold growth microbiological status. Compared control, reduction associated increased surface growth, (3.0–4.4%) processing loss, slightly higher oxidation (1.7 ?g/kg more malondialdehyde) without affecting instrumental color. simultaneous addition improved color stability. formulation resulted in (3.4 changes observed relatively unimportant, neither tested influenced traits or compromised microbial safety, implying that they can be used production any harm even some benefits.