Effects of heating method, temperature, initial nitrite level, and storage time on residual nitrite, pigments, and curing efficiency of chicken sausages

Figures & data

Figure 1. Flowchart of sausage preparation procedure.

Table 1. Formulation of sausages with 80 or 250 ppm of sodium nitrite.

Ingredient	80 ppm sodium nitrite (%)	250 ppm sodium nitrite (%)
Chicken meat	69.10	69.10
Back fat	13.80	13.80
Ice	13.60	13.60
Salt	1.50	1.50
Sugar	1.50	1.50
Monosodium glutamate	.30	.30
Sodium tripolyphosphate	.20	.20
Sodium nitrite	.008	.025
Total	1.008	1.025

Figure 2. Schematic diagram of ohmic heating system.

Figure 3. Electrical conductivities of samples at temperatures between 20 and 80°C.

Table 2. Residual nitrite, total pigment, nitrosylhemochrome, and curing efficiency of samples from different conditions after frozen storage for less than 3 days and 4 weeks.

Sodium nitrite in formulation (ppm)	Condition	Residual nitrite (ppm)		Total pigment (ppm)		Nitrosylhemochrome (ppm)		Curing efficiency (%)		Moisture content (% w.b.)
		≤ 3 days	4 weeks	≤ 3 days	4 weeks	≤ 3 days	4 weeks	≤ 3 days	4 week	≤ 3 days	4 weeks
80	Raw	22.95 ± 1.81 ab A	12.47 ± 0.11 e B	10.20 ± 0.60 d A	9.79 ± 0.92 c A	0.82 ± 0.12 e A	0.81 ± 0.23 e A	8.05 ± 1.05 d A	8.26 ± 2.01 f A	65.6 ± 0.23 b A	65.5 ± 0.21 ab A
	SH40	23.63 ± 0.43 a A	13.28 ± 0.10 d B	10.88 ± 0.61 bc A	10.47 ± 0.80 bc A	0.87 ± 0.32 de B	1.16 ± 0.24 d A	8.08 ± 3.16 d A	11.12 ± 2.41 e A	65.0 ± 0.13 c A	64.6 ± 0.26 bc B
	SH60	23.60 ± 2.10 a A	16.28 ± 0.28 b B	10.77 ± 0.28 c A	10.34 ± 0.43 bc A	1.31 ± 0.16 b B	1.91 ± 0.24 b A	12.14 ± 1.65 bc B	18.48 ± 1.85 c A	64.4 ± 0.07 d A	64.0 ± 0.29 c B
	SH75	23.30 ± 2.22 a A	18.74 ± 0.94 a B	9.97 ± 0.35 d A	10.40 ± 00.46 bc A	2.13 ± 0.15 a B	2.55 ± 0.18 a A	21.36 ± 1.86 a B	24.60 ± 2.50 a A	63.1 ± 0.14 e A	62.7 ± 0.29 d B
	WB40	21.73 ± 0.73 abc A	13.38 ± 0.34 d B	12.35 ± 0.67 a A	11.29 ± 0.48 a A	1.16 ± 0.26 bcd A	1.19 ± 0.21 d A	9.48 ± 2.47 cd A	10.54 ± 1.96 e A	66.3 ± 0.48 a A	66.5 ± 1.47 a A
	WB60	20.57 ± 0.84 bc A	15.32 ± 0.70 c B	12.13 ± 0.27 a A	10.40 ± 0.33 bc B	1.21 ± 0.29 bc A	1.68 ± 0.41 c A	9.96 ± 2.32 cd B	16.10 ± 3.51 d A	66.5 ± 0.29 a A	66.0 ± 0.29 a A
	WB75	20.46 ± 0.79 c A	16.69 ± 0.25 b B	11.11 ± 0.35 bc A	10.74 ± 0.54 ab A	1.31 ± 0.16 b B	2.00 ± 0.25 b A	11.79 ± 1.70 bc B	18.62 ± 2.15 c A	66.5 ± 0.32 a A	66.8 ± 1.87 a A
	OH40	21.69 ± 1.43 abc A	12.41 ± 0.72 e B	11.45 ± 0.67 b A	10.34 ± 1.10 bc A	1.11 ± 0.12 bcde A	1.25 ± 0.24 d A	9.74 ± 1.23 cd A	12.17 ± 2.53 e A	66.3 ± 0.10 a A	66.0 ± 0.39 a A
	OH60	21.17 ± 2.28 abc A	15.11 ± 0.25 c B	10.99 ± 0.28 bc A	10.81 ± 0.81 ab A	0.97 ± 0.44 cde B	1.65 ± 0.28 c A	8.75 ± 3.85 d B	15.28 ± 2.20 d A	66.6 ± 0.13 a A	66.3 ± 0.28 a A
	OH75	19.86 ± 0.64 c A	16.94 ± 0.34 b B	9.29 ± 0.35 e A	9.99 ± 0.46 c A	1.31 ± 0.16 b B	2.06 ± 0.21 b A	14.10 ± 2.14 b B	21.81 ± 1.93 b A	66.6 ± 0.10 a A	65.9 ± 0.66 a A
250	Raw	81.41 ± 4.47 ab A	37.78 ± 3.08 de B	10.68 ± 0.56 d A	11.02 ± 0.70 d A	4.58 ± 0.43 f B	5.37 ± 0.34 d A	43.14 ± 5.66 d B	49.01 ± 5.81 de A	66.4 ± 0.30 ab A	66.7 ± 0.48 bcd A
	SH40	76.92 ± 5.23 bc A	40.28 ± 6.91 cde B	13.60 ± 1.20 c A	11.22 ± 1.82 d B	5.34 ± 0.84 e A	5.89 ± 0.43 d A	39.42 ± 6.44 d B	53.29 ± 6.06 cd A	66.5 ± 0.22 ab A	66.3 ± 0.48 d A
	SH60	82.75 ± 6.11 ab A	45.57 ± 0.65 c B	15.10 ± 0.84 ab A	12.92 ± 1.20 bc B	8.56 ± 0.39 c A	7.74 ± 0.28 b B	56.80 ± 3.72 c A	60.33 ± 5.11 b A	65.6 ± 0.16 c A	65.2 ± 0.51 e A
	SH75	88.70 ± 3.81 a A	60.32 ± 6.71 a B	15.23 ± 0.80 a A	13.67 ± 0.75 abc B	10.35 ± 0.75 a A	8.93 ± 0.27 a B	68.04 ± 4.72 a A	65.56 ± 4.72 a A	63.7 ± 0.23 d A	63.5 ± 0.11 f A
	WB40	77.05 ± 5.82 bc A	42.21 ± 4.01 cd B	14.42 ± 0.77 abc A	13.74 ± 0.43 abc B	6.32 ± 0.69 d A	5.77 ± 0.57 d A	43.99 ± 5.59 d A	41.99 ± 3.66 f A	66.8 ± 0.21 a A	66.3 ± 0.41 cd A
	WB60	74.23 ± 4.15 bc A	46.12 ± 3.35 c B	14.48 ± 1.02 abc A	14.14 ± 0.77 ab A	8.24 ± 0.31 c A	6.50 ± 1.05 c B	57.06 ± 3.72 c A	45.93 ± 7.02 ef B	66.5 ± 0.29 ab A	66.6 ± 0.07 bcd A
	WB75	70.62 ± 4.37 c A	53.65 ± 3.83 b B	14.96 ± 1.01 ab A	14.14 ± 1.15 ab A	9.40 ± 1.03 b A	7.54 ± 0.76 b B	63.26 ± 9.67 ab A	53.40 ± 4.54 cd B	66.3 ± 0.21 b B	66.9 ± 0.35 abc A
	OH40	73.83 ± 7.02 bc A	35.64 ± 1.73 e B	14.08 ± 1.70 bc A	12.58 ± 2.34 c A	5.66 ± 0.53 e A	5.68 ± 0.97 d A	40.52 ± 4.78 d B	45.63 ± 6.06 ef A	66.4 ± 0.25 ab B	67.0 ± 0.17 ab A
	OH60	77.42 ± 7.34 bc A	46.21 ± 2.73 c B	14.76 ± 1.24 ab A	13.60 ± 1.20 abc B	8.12 ± 0.43 c A	7.69 ± 0.28 b B	55.17 ± 2.26 c A	56.95 ± 5.99 bc A	66.5 ± 0.41 ab B	67.3 ± 0.14 a A
	OH75	74.55 ± 5.00 bc A	53.40 ± 4.20 b B	14.89 ± 0.93 ab A	14.28 ± 0.45 a A	9.31 ± 0.46 b A	8.03 ± 0.64 b B	62.65 ± 3.72 b A	56.23 ± 3.72 bc B	66.5 ± 0.19 ab A	66.7 ± 0.18 bcd A

Remark: Mean (± SD) values in same column with same sodium nitrite amount in the formulation followed by different lowercase superscripts are significantly (p ≤ .05) different, whereas different uppercase superscripts indicate significant differences between frozen storage periods of ≤3 days and 4 weeks for samples with same sodium nitrite amount in the formulation. Raw = raw meat batter (unheated); SH = smokehouse; WB = water bath; OH = Ohmic heating. Numbers after SH, WB, and OH indicate target core temperature of sample in heating process.