Effect of nitrite on a bacteriocinogenic Lactococcus lactis transconjugantin fermented sausage

Sodium nitrite is added to salami to impart a typical cure colour and flavo ur in addition to its functions as an antioxidant and antimicrobial agent. Three levels of nitrite. high. medium and low (100, 50 and 20 mg sodium nit rite kg(-1) respectively) were used to investigate the effect of nitrite on a Lactococcus lactis starter culture. Salami was fermented with Lc. lactis DPC 4268. a bacteriocinogenic transconjugant Lc. lactis DPC 4275 (producin g lacticin 3147), and Lactobacillus sake LAD (high nitrite only) as a contr ol. Nitrite concentration had no perceptible effect on the sausage texture, or on CIE L* and b* colour values. There was no significant difference (p >0.05) in the redness (a* values) between high nitrite bac+ salami and eith er control. Sensory evaluation of the product showed that there was no perc eptible difference in colour between salamis containing high or medium nitr ite treatments. Nitrite had a negative effect on the growth of both Lc. lac tis starters, as well as on lacticin 3147 production. however. the flavour of high nitrite salami was unaffected and the product was highly acceptable to > 80% taste panellists.