EFFECT OF NITRATE AND NITRITE CURING SALTS ON MICROBIAL CHANGES AND SENSORY QUALITY OF RAPID RIPENED SAUSAGES

The effect of the use of either nitrite or nitrate curing salts on mic robial changes and sensory quality in rapid ripened sausages inoculate d with a mixed starter culture (Lactobacillus sake and Staphylococcus carnosus) was investigated. Lactic acid bacteria and Micrococcaceae we re not greatly affected by the added curing salt. Conversely, the inhi bition exerted by nitrite on the undesirable flora (Enterobacteriaceae and psychrotrophs) was evident from the early stages of the processin g keeping highly significant differences (P<0.01) with respect to nitr ate made sausages till the end of the ripening stage. The use of nitri te in sausage processing was found to reduce hygienic risks. (C) 1997 Elsevier Science B.V.