Abstract:

To confirm the feasibility of nitrosohemoglobin made from blood for the application to industry, its effect on the quality of red sausage was studied. The results showed that the addition of nitrosohemoglobin significantly increases the a* value of red sausage (p＜0.05) and decreases the value of TBARS. Also, nitrosohemoglobin reduces the residue of sodium nitrite and total plate counts of red sausage. Furthermore, sensory evaluation showed that the optimum addition of nitrosohemoglobin is 0.15%. In conclusion, nitrosohemoglobin plays a role of antioxidant and colorant and could be used to substitute nitrite in the processing of red sausage to improve its sensory quality.

Key words: nitrosohemoglobin, red sausage, quality, color