Dry-fermented pork sausages, from Cinta Senese local breed, were manufactured replacing sodium nitrite (NIT) with two mixtures of natural antioxidants consisting of: i) grape seed extract and olive pomace hydroxytyrosol (GSE); ii) chestnut extract and olive pomace hydroxytyrosol (CHE). The effects on physical-chemical, aromatic and sensory traits, as well as the microbiological safety, were tested. Nitrite replacement lowered the pH in GSE and CHE samples and resulted in several differences in physical traits between CHE and NIT samples. Listeria monocytogenes, Salmonella and Clostridium botulinum were not found in any samples. GSE and CHE mixtures showed a slightly lower antioxidant activity. Volatile profile showed a similar aromatic profile among the three treatments with differences mainly to abundance of the single compounds, indicating that replacement of nitrite by natural antioxidants did not affect the overall aroma profile, as outlined by olfactometry results. In addition, the replacement did not affect the overall acceptability, except for color-related traits, underscored in GSE and CHE products.

用两种天然抗氧化剂的混合物代替亚硝酸钠（NIT），生产了来自辛塔塞内斯（Cinta Senese）当地品种的干发酵猪肉香肠，这些混合物包括：i）葡萄籽提取物和橄榄果渣羟基酪醇（GSE）；ii）栗子提取物和橄榄果渣羟基酪醇（CHE）。测试了对理化，芳香和感官特性以及微生物安全性的影响。亚硝酸盐置换降低了GSE和CHE样品的pH值，并导致CHE和NIT样品之间的物理特性存在一些差异。单核细胞增生李斯特菌，沙门氏菌和肉毒梭菌在任何样品中均未发现。GSE和CHE混合物显示出较低的抗氧化活性。三种方法之间的挥发性特征显示出相似的芳香特征，主要是单一化合物的丰度有所不同，这表明如嗅觉测定法所概述的那样，用天然抗氧化剂替代亚硝酸盐不会影响总体芳香特征。此外，除了GSE和CHE产品中强调的与颜色相关的特性外，替代品不影响整体可接受性。