Effect of frozen and dried leek on processing and quality characteristics of Greek traditional sausages

Blanching of leek at boiling temperature for 1 min reduced (p < 0.05) the nitrate content. Freezing of leek at −18 °C and storage for 5 months, with or without vacuum, also reduced (p < 0.05) the nitrate content, while drying at 85 °C for 2 h and storage for 5 months, with or without vacuum, had no effect (p > 0.05) on nitrate content. Frozen leek as a whole plant was unsuitable for the production of traditional sausages. The most appropriate level of dried leek for sausage production was 20 g/kg of meat mixture. The nitrate content of sausages with frozen and dried leek ranged on the 7th day from 24.5 ± 14 to 36.3 ± 13 ppm and the nitrite content from 1.4 ± 0.4 to 2.6 ± 1 ppm. Sausages with dried leek had better (p < 0.05) colour, higher (p < 0.05) pH and lower (p < 0.05) TBA values. Sausages with frozen and dried leek had the same (p > 0.05) sensory attributes as those produced with fresh leek. Vacuum packaging affected (p < 0.05) the odour of fresh sausages with frozen and dried leek and the overall acceptability of fresh sausages with frozen leek. Sausages with frozen and dried leek stored under vacuum had higher scores for sensory attributes, which were not always significant.