Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

Table 2

Changes in colour and chemical traits of kulen formulated with different levels of sodium nitrite during the last 16 days of production (mean values and standard deviation).

		Processing time (days)
		24			32			40
		N110	N55	NF	N110	N55	NF	N110	N55	NF
Shrinkage (%)		30.06 ± 2.70^1b	30.32 ± 2.89^1c	30.21 ± 3.01^1c	34.59 ± 3.42^1c	34.88 ± 3.12^1d	34.80 ± 3.28^1d	36.34 ± 4.15^1c	36.01 ± 3.96^1d	35.99 ± 2.78^1d
Colour parameters
Meat		44.28 ± 3.59^1bc	43.14 ± 2.97^1bc	42.14 ± 3.32^1bc	41.14 ± 2.61^1c	41.43 ± 4.20^1bc	42.29 ± 4.68^1bc	41.29 ± 2.07^1c	39.57 ± 1.99^1c	41.14 ± 2.85^1c
		51.14 ± 3.39^1a	51.71 ± 2.93^1a	50.28 ± 2.21^1a	51.43 ± 4.68^1a	51.57 ± 2.44^1a	53.14 ± 2.54^1a	52.14 ± 6.49^1a	53.57 ± 1.99^1a	51.14 ± 2.34^1a
		50.14 ± 5.34^1a	51.14 ± 2.19^1a	49.57 ± 5.25^1a	52.71 ± 2.87^1a	53.43 ± 3.21^1a	51.86 ± 3.62^1a	53.28 ± 3.73^1a	51.57 ± 7.57^1a	52.86 ± 3.29^1a
Fat		74.57 ± 1.99^1a	77.29 ± 1.38^1a	76.71 ± 2.21^1ab	77.29 ± 3.09^1a	76.43 ± 0.97^1a	77.86 ± 1.57^1ab	74.14 ± 3.44^1a	75.86 ± 3.39^1a	74.28 ± 2.98^1ac
		18.29 ± 2.14^1a	18.86 ± 3.48^1a	17.14 ± 2.48^1b	18.71 ± 4.07^1a	20.86 ± 4.84^1a	18.71 ± 3.12^1ab	20.57 ± 3.31^1a	18.43 ± 2.99^1a	19.14 ± 1.77^1ab
		17.71 ± 3.68^1a	20.57 ± 3.27^1a	18.57 ± 3.41^1b	19.14 ± 4.10^1a	22.86 ± 3.38^1a	23.43 ± 5.68^1b	18.86 ± 1.86^1a	19.71 ± 4.92^1a	18.29 ± 4.68^1b
Casing		16.43 ± 4.18^1b	17.43 ± 3.70^1b	18.00 ± 4.51^1b	16.57 ± 3.55^1b	18.56 ± 4.22^1b	16.14 ± 4.48^1b	15.86 ± 3.14^1b	16.43 ± 2.16^1b	15.71 ± 3.94^1b
		31.00 ± 5.96^1b	29.14 ± 5.24^1bc	26.86 ± 4.06^1cd	30.43 ± 3.60^1b	30.29 ± 5.59^1bc	30.00 ± 4.04^1bc	25.86 ± 1.86^1b	25.00 ± 3.05^1c	24.14 ± 2.73^1ad
		21.86 ± 4.41^1b	20.57 ± 3.59^1b	19.43 ± 4.79^1b	20.29 ± 3.95^1bd	22.43 ± 3.37^1b	21.57 ± 4.25^1b	18.71 ± 3.40^1bd	19.14 ± 3.72^1b	19.29 ± 4.47^1b
Chemical parameters
Nitrites (mg/kg)		0.86 ± 0.13^1d	0.82 ± 0.26^1d	0.82 ± 0.28^1a	0.82 ± 0.36^1d	0.85 ± 0.32^1d	0.80 ± 0.31^1a	0.83 ± 0.28^1d	0.81 ± 0.32^1d	0.84 ± 0.63^1a
Nitrates (mg/kg)		7.97 ± 0.06^1b	7.39±0.02^12ab	6.60 ± 0.02^2a	7.96 ± 0.03^1b	7.77±0.04^12b	6.56 ± 0.03^2a	7.84 ± 0.04^1b	6.89 ± 0.02^1ab	7.01 ± 0.02^1a
pH		4.87 ± 0.00^1d	4.91 ± 0.01^2c	4.92 ± 0.01^2d	4.92 ± 0.00^1e	4.94 ± 0.01^2bc	4.94 ± 0.00^2cd	4.95 ± 0.00^1f	5.01 ± 0.01^2b	5.03 ± 0.01^2be
		0.898 ± 0.00^1d	0.897 ± 0.01^2d	0.904 ± 0.01^1bc	0.883 ± 0.00^1e	0.877 ± 0.00^2e	0.878 ± 0.01^2cd	0.865 ± 0.00^1f	0.867 ± 0.00^1f	0.867 ± 0.00^1d
Moisture (%)		43.26 ± 0.16^1d	40.63 ± 0.48^2d	43.05 ± 0.04^1d	38.01 ± 0.91^1e	36.95 ± 0.38^1e	38.07 ± 0.18^1e	34.58 ± 0.32^1f	33.79 ± 0.17^1f	34.19 ± 0.19^1f
Weight loss (%)		31.58 ± 0.53^1c	31.27 ± 0.16^1c	31.85 ± 0.23^1c	36.15 ± 0.11^1d	35.84 ± 0.75^1d	35.72 ± 0.14^1d	37.53 ± 0.35^1e	36.91 ± 0.89^1d	37.13 ± 0.16^1e
Free fatty acids (mg/g lipid)		2.94 ± 0.01^1c	2.66 ± 0.03^2b	3.03 ± 0.03^3d	3.89 ± 0.01^1d	3.00 ± 0.02^2c	4.99 ± 0.01^3e	3.66 ± 0.02^1e	3.56 ± 0.05^1d	4.13 ± 0.05^2f

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 ().