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

Abstract

This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant ( P < 0.01 ) differences in lightness ( L ∗ ), redness ( a ∗ ), and yellowness ( b ∗ ) of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant ( P < 0.01 ) differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. The results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product.

Evaluation of 3D Laser Imaging as a Method for Determination of Different Geometrical Parameters of Fermented Sausages

“…The relative error of 3D volume measurements ranged from 1.9 % to 4.5 %, depending on the processing stage. These values are similar to those found by Zhang et al (2019) and Simunovic et al (2022), but higher than those reported by Goni et al (2007). Generally, there are four main groups of characteristics that have been analyzed in fermented sausages: physico-chemical, textural, sensory and microbiological.…”

“…The duration of one scan was approximately 40 min. Meshing of 3D scans was performed using EXScan S_v3.0.0.1 (Shining 3D Tech., Hangzhou, China) software as described by Simunovic et al (2022). Relative error (%) of 3D estimated volume was measured during each stage using the water displacement method.…”

Different Approaches in Reformulation of Dry Fermented Sausages

“…In a recent study, Simunovic et al (2022a) produced traditionally fermented kulen sausage with 50% nitrite reduction and without nitrite. The goal of the study was to evaluate the influence of sodium nitrite on various quality parameters of the product.…”

“…Levels of free fatty acids were the highest in sausages formulated without nitrites, but similar between sausages formulated with 110 mg/kg or 55 mg/kg of sodium nitrite, which is in accordance with the levels of TBARS. The study of Simunovic et al (2022a) revealed that oral processing parameters differed, depending on the level of nitrite. More precisely, the consumption time for one bite(s) and the number of chewing strokes were significantly lower in sausages formulated without nitrites.…”

“…Despite the advantages of using nitrite with respect to many quality parameters, the International Agency for Research on Cancer (IARC) classified nitrites in group 2A as probably cancerogenic substances. More precisely, it is believed that changes to which nitrites are subjected during production of meat products can lead to the formation of carcinogenic nitrosamines (Simunovic et al, 2022a). In recent years, consumers have become more open to concept of "clean label" food, due to the increase in health concerns regarding processed food.…”