Abstract：The effect of sodium nitrite addition on salami color (brightness value L*, redness value a*, and yellowness value b*) and crucial hurdle factors (pH value and water activity) for its production as well as coliform group count and malondialdehyde (MDA) content were investigated. The results showed that sodium nitrite obviously improved the color of salami, and a slight or noticeable difference among different concentration groups was observed. With an increase in the amount of sodium nitrite added, the pH value and water activity of salami had no significant difference, but there were significant differences in MDA level among four groups. The fermentation time to reach the minimum detectable limit (10 CFU/g) of coliform group was shortened by adding higher amounts of sodium nitrite. Therefore the quality and safety of salami can be significantly improved by sodium nitrite addition.
2014, Vol. 28 
