Glycated nitrosohaemoglobin (G-NO-Hb) prepared from porcine blood cells was used in natural fermented Harbin dry sausages to evaluate their possible as an alternative for sodium nitrite (SN). The results show that the G-NO-Hb had no significant effect on the pH, water activity, and growth of total bacteria and lactic acid bacteria counts (P > 0.05). G-NO-Hb inhibited Enterobacteriaceae growth (P < 0.05), but this inhibition was lower than SN. The redness of sausages with 2 g/kg G-NO-Hb were almost the same as SN sausages (P > 0.05). The thiobarbituric acid reactive substances of G-NO-Hb samples had no differences when compared to SN samples except at 12 days. Residual nitrite in G-NO-Hb sausages was lower than SN samples. The content of individual volatile compounds, such as hexanal (lipid oxidation marker), was nearly three times lower for SN than for G-NO-Hb samples. Overall, G-NO-Hb reduced nitrite residue and inhibited lipid oxidation and Enterobacteriaceae growth of sausages, demonstrating great potential as a substitute for sodium nitrite in meat products.

由猪血细胞制备的糖化亚硝基血红蛋白（G-NO-Hb）用于天然发酵的哈尔滨干香肠中，以评估其作为亚硝酸钠（SN）替代品的可能性。结果表明，G-NO-Hb对pH值，水活度以及细菌总数和乳酸菌计数的增长均无显着影响（P  > 0.05）。G-NO-Hb抑制肠杆菌科细菌的生长（P  <0.05），但这种抑制作用比SN低。含2 g / kg G-NO-Hb的香肠的发红与SN香肠几乎相同（P > 0.05）。与SN样品相比，G-NO-Hb样品的硫代巴比妥酸反应性物质没有区别，只有12天。G-NO-Hb香肠中的残留亚硝酸盐含量低于SN样品。SN的单个挥发性化合物（例如己醛（脂质氧化标记））的含量比G-NO-Hb样品低将近三倍。总体而言，G-NO-Hb减少了香肠的亚硝酸盐残留量，并抑制了脂质氧化和肠杆菌科细菌的生长，显示了替代肉制品中亚硝酸钠的巨大潜力。