Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality
Table 1
Changes in colour and chemical traits of kulen formulated with different levels of sodium nitrite during the first 16 days of production (mean values and standard deviation).
Processing time (days)
0
8
16
N110
N55
NF
N110
N55
NF
N110
N55
NF
Shrinkage (%)
20.28 ± 2.181a
19.62 ± 2.091a
20.07 ± 1.721a
27.92 ± 2.321b
27.91 ± 2.651b
27.71 ± 2.451b
Colour parameters
Meat
54.43 ± 2.641a
53.86 ± 3.021a
54.28 ± 3.731a
47.57 ± 2.571b
48.29 ± 3.731ab
48.43 ± 4.031ab
45.14 ± 2.341bc
46.28 ± 5.561bc
46.86 ± 1.571bc
54.71 ± 2.751a
54.86 ± 2.271a
52.86 ± 3.291a
55.14 ± 2.611a
54.71 ± 2.061a
54.86 ± 3.801a
51.86 ± 3.621a
51.57 ± 4.161a
50.57 ± 2.301a
50.86 ± 6.201a
49.71 ± 7.201a
48.86 ± 2.971a
50.29 ± 4.501a
49.14 ± 5.111a
49.57 ± 2.071a
49.57 ± 3.361a
49.43 ± 5.801a
50.86 ± 4.221a
Fat
74.14 ± 2.081a
75.86 ± 3.621a
74.29 ± 2.161a
77.15 ± 1.681a
80.14 ± 2.271a
79.28 ± 2.361bc
75.14 ± 2.911a
78.57 ± 1.132a
77.14±1.0612ab
20.57±2.2212a
18.43 ± 3.021a
19.14 ± 3.082a
18.86 ± 3.531a
16.14 ± 3.071a
14.86 ± 2.851b
18.86 ± 1.571a
17.14 ± 1.861a
16.86 ± 1.571b
18.86±3.4112a
19.71 ± 3.881a
18.29 ± 2.132a
20.86 ± 5.951a
19.71 ± 3.341a
17.43 ± 2.461b
20.29 ± 3.811a
18.14 ± 2.851a
21.71 ± 4.351b
Casing
36.00 ± 3.321a
37.29 ± 2.211a
36.29 ± 2.361a
19.86 ± 2.031b
20.00 ± 2.771b
19.86 ± 2.111b
16.14 ± 3.021b
16.57 ± 2.371b
17.71 ± 2.431b
46.57 ± 3.731a
48.29 ± 2.431a
43.86 ± 2.541a
36.86 ± 1.571b
34.57 ± 3.601ab
35.57 ± 2.301b
29.14 ± 2.911b
29.86 ± 3.441bc
30.57 ± 3.551bc
45.43 ± 5.251a
43.00 ± 3.321a
42.57 ± 5.561a
30.57 ± 3.211bc
27.29 ± 4.391b
28.43 ± 3.501b
24.71 ± 4.682b
23.14 ± 4.842b
21.86 ± 6.592b
Chemical parameters
Nitrites (mg/kg)
90.20 ± 8.481a
49.10 ± 5.632a
0.70 ± 0.173a
38.35 ± 3.261b
28.50 ± 2.432b
0.83 ± 0.243a
21.15 ± 0.171c
4.50 ± 0.412c
0.80 ± 0.173a
Nitrates (mg/kg)
6.43 ± 0.211a
6.53 ± 0.281a
6.32 ± 0.161a
6.39 ± 0.541a
6.48 ± 0.421a
6.18 ± 0.021a
7.43 ± 0.331b
7.16 ± 0.501ab
6.22 ± 0.021a
pH
5.47 ± 0.001a
5.43 ± 0.011a
5.48 ± 0.001a
5.03 ± 0.011b
5.00 ± 0.021b
5.04 ± 0.011b
4.90 ± 0.001c
4.95 ± 0.012bc
4.96 ± 0.012c
0.945 ± 0.001a
0.947 ± 0.001a
0.956 ± 0.011a
0.929 ± 0.001b
0.933 ± 0.011b
0.929 ± 0.011b
0.923 ± 0.001c
0.920±0.0112c
0.918 ± 0.012b
Moisture (%)
58.21 ± 0.581a
56.01 ± 0.122a
57.56 ± 0.561a
52.91 ± 0.281b
51.65 ± 0.352b
51.87±0.3412b
46.45 ± 0.171c
44.83 ± 0.962c
45.29 ± 0.162c
Weight loss (%)
19.72 ± 0.351a
19.68 ± 0.691a
19.76 ± 0.601a
28.44 ± 0.421b
27.99 ± 0.661b
28.11 ± 0.261b
Free fatty acids (mg/g lipid)
1.04 ± 0.041a
1.02 ± 0.021a
0.71 ± 0.012a
1.11 ± 0.021a
0.99 ± 0.022a
1.24 ± 0.043b
2.79 ± 0.011b
2.61 ± 0.022b
2.87 ± 0.023c
N110, 110 mg/kg of NaNO2; N55, 55 mg/kg of NaNO2; NF, nitrite-free. 1–3Mean values in the same row (corresponding to the same day of ripening) not followed by a common number differ significantly (). a–fMean values in the same row (corresponding to the same batch) not followed by a common letter differ significantly ().