Abstract: Using pig blood and NaNO2, we conducted the experiment of the synthesis of nitrosohemoglobin (HbNO) and put it into sausage instead of the color additives NaNO2. The result shows obvious reduction of the amount of residual NO2 and enhancement of the inclusion of iron. The addition of natural antioxidant and microbe which made sausage ferment to meat improved the sausage flavor and played a controlling role in removing hidden peril and enduring preservation and antibotulinum. All mentioned above help achieve the aim to lower the nitrite content and increase the amount of iron, improve the flavor, ensure safety of sausage.

Key words: HbNO, sausage, nitrite-low, iron improvement, antioxidation, flavor creasing