Abstract: In this study, we investigated the effects of partial substitution of sodium nitrite with different concentrations of glycosylated nitrosohaemoglobin (GN-Hb) on microbiological growth, lipid oxidation and sensory quality of Harbin air-dried sausage. The results showed that GN-Hb had no significant influence on the pH, water activity (aw), total bacterial count or lactic acid bacteria (P > 0.05) during the fermentation of sausages. The addition of GN-Hb significantly inhibited Escherichia coli growth and lipid oxidation (P < 0.05). The color analysis showed that partial substitute of sodium nitrite with GN-Hb improved the redness (a*) value of sausages, and no significant difference in lightness (L*) values was found when comparing sausages with 0.5 and 1.0 g/kg GN-Hb with that with 0.10 g/kg sodium nitrite (P > 0.05). The results of sensory evaluation showed that addition of GN-Hb improved the sensory quality of air-dried sausages, especially the flavor. Overall, this result revealed that GN-Hb can be partially substituted for sodium nitrite in Harbin air-dried sausage.

Key words: glycosylated nitrosohaemoglobin, sodium nitrite, Harbin air-dried sausage, quality