Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality

This study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. Three batches kulen different levels were produced assessed: N110 (control 110 mg/kg sodium nitrite), N55 (55 NF (without nitrite). Samples for the analyses taken production day, after 8, 16, 24, 32, 40 days ripening 50 100 storage. Four novel digital methods quality assessment deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, temporal dominance sensations (TDS). Reduction removal nitrites from formulation did not result in significant ( P < 0.01 ) differences lightness id="M2"> L ∗ ), redness id="M3"> a yellowness id="M4"> b surface, meat, fat parts that measured independently by means CVS. Sausages 50% (N55) showed no id="M5"> terms geometrical, processing parameters compared control (N110) batch. On other hand, complete negatively affected biogenic amine properties product. Nitrite effect TDS curves among batches. The results this indicate content traditional can be reduced nitrite) without adversely affecting various