Effect of fermentation temperature and nitrite nitrate on properties of dry fermented sausage

Sausages, produced with/without nitrite and nitrate, were fermented at 21°C (RH: 65-74%) or 8°C (RH: 75-85%). All sausages were dried until a final weight loss of 44% and analyzed for physicochemical and microbiological data. The removal of NO2 /NO3 caused an increase in lipid oxidation, although the decrease in the fermentation temperature proved to be effective in controlling the lipid oxidation of ripened nitrite-free sausages. The effect of nitrite on the formation of red and bright colour was evident since the early stages of processing, while its removal resulted in the formation of a less red, less stable and lighter colour, in spite of fermentation temperature. The texture of ripened sausage did not show significant differences among groups. The elimination of NO2 /NO3 had no effect on the typical microbiota (LAB and SNCP), while differences were observed for B. thermosphacta, enterococci and enterobacteria.