Effect of nitrite on the texture of cooked sausage during cold storage

In order to study the effect of nitrite on the texture of cured meat products,the effect of nitrite on the texture of cooked pork sausage during 0-21 days at 0-4 ℃ storage was studied.Cooked sausages like frankfurter-type were prepared at 4 levels of sodium nitrite(0,50,100,150 mg·kg-1)added during curing.The results indicated that moisture,fat,protein,collagen and nitrite residue contents decreased during cold storage of cooked sausage.Texture profile analysis(TPA)attributes of cooked sausage changed due to different nitrite additions,and nitrite residue content was negatively correlated significantly with hardness and adhesiveness(P0.01),positively correlated with cohesiveness(P0.01),springiness and resilience(P0.05).Furthermore,a principal component analysis(PCA)based on the correlation of nitrite residues and TPA parameters were applied for reducing variables.It demonstrated that principal component 1(PC 1)accounted for 65.09% represented by hardness,springiness,cohesiveness,adhesiveness and resilience;and principal component 2(PC 2)accounted for 16.46% related mainly to chewiness.These two factors can explain the instrumental TPA attributes affected by nitrite during 21 days cold storage.