This study investigated the effects of different curing agents on the physicochemical properties, microbiological properties and sensory evaluation of sausages formulated with and without nitrite over 4 weeks of cold storage. Seven batches were prepared: control, sodium nitrite 0.01%; celery powder 0.8% (T1); fruit extract powder 0.6% (T2); purple sweet potato powder 0.45% (T3); fruit and vegetable extract powders 0.5% (T4); gardenia red 0.04% (T5); paprika and blueberry powder 0.07% (T6). T1 produced significantly lighter, redder and yellower sausages compared to control and had a higher color intensity (C*) and hue (h). The residual nitrite ion concentration was the highest in the control and declined most rapidly in control, T1, and T2 during storage. The pH, thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) content, and total microbe counts were the same for T1 and the control. T1 received comparable sensory attributes as the control. These results suggest that celery powder effectively protects sausages from quality deterioration during storage.

本研究调查了在冷藏4周后不同固化剂对配制有和没有亚硝酸盐的香肠的理化特性，微生物特性和感官评价的影响。制备了七批次：对照，亚硝酸钠0.01％；和。芹菜粉0.8％（T1）; 水果提取物粉末0.6％（T2）; 紫薯粉0.45％（T3）; 水果和蔬菜提取物粉末0.5％（T4）; ia子红0.04％（T5）; 辣椒粉和蓝莓粉0.07％（T6）。与对照相比，T1产生的香肠明显更轻，更红和更黄，并且具有更高的色强度（C *）和色相（h）。残留亚硝酸根离子浓度在对照组中最高，在存储期间在对照组，T1和T2中下降最快。T1和对照的pH值，硫代巴比妥酸反应性物质（TBARS），挥发性碱性氮（VBN）含量和总微生物数均相同。T1获得了可比较的感觉属性作为对照。这些结果表明，芹菜粉可以有效地保护香肠免于储存过程中质量下降。