To explore the feasibility of partially replacing nitrite by rose extract (rose liquor) in the process of fermented sausage, five groups of fermented sausages were prepared according to the processing procedure of semi-dry fermented sausages: 10% rose liquor (group T1), 80 mg/kg NaNO2 (group T2), 10% rose liquor+80 mg/kg NaNO2 (group T3), 150 mg/kg NaNO2 (group PC) and control group (NC). After refrigerated for 5 days, the physical and chemical indexes, color, texture and sensory characteristics of each group were investigated. The results showed that the nitrite residues of the five groups were 0.69, 3.97, 3.33, 10.02, 0.46 mg/kg respectively, the pH value was between 4.80 and 5.05. The addition of rose liquor could significantly reduce the water activity of the final product. Compared with the other groups, the T3 group showed a good lipid and protein oxidation inhibitory effect. Moreover, the results of the electronic nose analysis showed that the flavors of T2 and PC group were similar, and the flavors of the T1, T3, and NC groups were quite different. The addition of rose liquor had a significant effect on the flavor of fermented sausages. The five groups of fermented sausages showed significant differences in color, which are caused by the chromogenic effect of nitrite and the direct dyeing by the rose pigment. The addition of rose liquor also had a greater impact on the texture characteristics of fermented sausages, and significantly improved the hardness, elasticity, cohesion and chewiness of products. The sensory evaluation showed that the sensory quality of the T3 group was the best. It could be seen that rose liquor can significantly improve the quality characteristics of fermented sausages and can be used as a partial substitute for nitrite.
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