Determining the Impact of Celery Powder and Starter Culture on Quality of Indirectly Cured, Emulsified Cooked Sausages

Abstract

The objective of this study was to determine the effect fresh celery powder and starter culture (FCP+SC), blanching celery powder and starter culture (BCP+SC) had on the quality characteristics of indirectly cured sausages, Two treatments (TRT) (TRT 1: FCP+SC, 0.3%FCP+0.033%WBL-45; TRT 2: BCP+SC, 0.3%BCP+0.033%WBL-45 ), Negative Control (NC) (no-nitrite-added control), Positive Control (PC) (0.1%sodium nitrite-added control) were investigated. Residual nitrite levels throughout storage is always higher in PC than FCP+SC and BCP+SC(P < 0.05), but in TBARS, PC is better than FCP+SC and BCP+SC(P < 0.05). Few differences existed between TRTs and PC for a* and gel strength. The processing methods investigated to manufacture “naturally cured” in this study were applied for products instead of sodium nitrite.