Radish powder and chitosan were evaluated in fermented cooked sausages to replace sodium nitrite. Treatments of fermented cooked sausages were prepared and evaluated during the ripening process and storage time: control (150 ppm nitrite, CONT); and two levels of chitosan (0.25%, CHI1) and (0.5%, CHI2) with radish powder (0.5%) and without the addition of nitrite. During storage, pieces sliced or not were also evaluated regarding the physicochemical, microbiological and sensory. Pure chitosan was evaluated regarding determination of MIC and MBC to Enterobacter aerogenes, Listeria innocua and Lactobacillus rhamnosus, and antioxidant capacity. The addition of chitosan increased a_w and decreased weight loss of fermented sausages along processing, but pH was not affected during ripening. Except for aroma, sensory attributes were affected by the addition of chitosan. The addition of 0.5% radish powder and 0.25% chitosan showed promising results to development of nitrite-free fermented cooked sausages, mainly regarding their physicochemical and microbiological stability.

在发酵的香肠中评估萝卜粉和壳聚糖替代亚硝酸钠。准备了发酵香肠的处理方法，并在成熟过程和储存期间进行了评估：对照（150 ppm亚硝酸盐，CONT）；和两个水平的壳聚糖（0.25％，CHI1）和（0.5％，CHI2），加萝卜粉（0.5％），不添加亚硝酸盐。在储存过程中，还对切片的或未切片的碎片进行了理化，微生物和感官评估。评估了纯壳聚糖对产气肠杆菌，无病李斯特菌和鼠李糖乳杆菌的MIC和MBC的测定以及抗氧化能力。壳聚糖的添加增加了_w并降低了发酵香肠在加工过程中的重量损失，但在成熟过程中不影响pH值。除香气外，壳聚糖的添加会影响感官属性。添加0.5％萝卜粉和0.25％壳聚糖表明，开发无亚硝酸发酵香肠的结果令人鼓舞，主要涉及其理化和微生物稳定性。