Effect of Phosphorylated Nitroso Porcine Hemoglobin as Partial Nitrite Substitute on the Quality of Emulsified Sausage

In order to reduce the negative effect of nitrite addition on the safety and quality of emulsified sausage, the effects of phosphorylated nitrosohemoglobin (P-NHb) as a sodium nitrite (NaNO₂) substitute on the color, antioxidant capacity and sensory quality of emulsified sausage were studied. The results showed that with the extension of storage time, the inhibitory effect of P-NHb on total volatile base nitrogen was not significantly different from that of NaNO₂ (P > 0.05). The addition of P-NHb inhibited the decrease in the pH of emulsified sausage. The highest residual nitrite in the P-NHb group was (6.22 ± 0.01) mg/kg. The highest thiobarbituric acid reactive substances (TBARS) values in the P-NHb and NaNO₂ groups were (0.62 ± 0.01) mg/kg and (0.67 ± 0.01) mg/kg, respectively, indicating that P-NHb can inhibit lipid oxidation, and its antioxidant effect is better than that of NaNO₂. P-NHb endowed emulsified sausage with ideal color. Furthermore, there was no significant difference in the overall acceptability between the P-NHb and NaNO₂ groups (P > 0.05). In summary, P-NHb can improve the color of emulsified sausage, reduce its residual nitrite and have a strong antioxidant effect. Therefore, it can be used as a new natural pigment and considered as a NaNO₂ substitute in meat products.