To substitute nitrite with fresh roses in semi-dried fermented sausage processing, rose extract was prepared by sugar extraction, and response surface methodology was used to optimize the procedure of rose extraction. Sensory scores, total flavonoids content, and color indexes were used as indicators, and single-factor experiments were performed on the ratio of water to flowers, the ratio of sugar to flowers, citric acid addition amount, and the extraction time. On this basis, the response surface design of Box-Behnken was carried out, and the regression equation was constructed to obtain the optimal extraction parameters. The rose extract prepared under the optimal process conditions was added to the fermented sausage to replace partial nitrite. The color difference, nitrous residue and sensory quality characteristics of fermented sausages were studied through the combination of different added amounts of nitrite (40, 60, 80, 100 mg/kg) and different contents of rose extract (6%, 10% and 14%). The optimal combination of sodium nitrite and rose extract was determined. The final results showed that the rose solution was bright red in color, moderate in acidity and sweetness, and rich in total flavonoids under the conditions of water flowers ratio of 0.7∶1 (mL∶g), sugar flowers ratio of 1.5∶1 (g∶g), citric acid 0.3% (mass fraction), and the extraction time for 1.75 h. When 10% rose extract and 80 mg/kg sodium nitrite were added to the fermented sausage, the quality was significantly better than that of the fermented sausage with 150 mg/kg sodium nitrite. It is feasible to partially replace the nitrite in semi-dried fermented sausage with rose extract.
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