Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages

The effect of the use of either nitrite or nitrate curing salts on microbial changes and sensory quality in rapid ripened sausages inoculated with a mixed starter culture (Lactobacillus sake and Staphylococcus carnosus) was investigated. Lactic acid bacteria and Micrococcaceae were not greatly affected by the added curing salt. Conversely, the inhibition exerted by nitrite on the undesirable flora (Enterobacteriaceae and psychrotrophs) was evident from the early stages of the processing keeping highly significant differences (P<0.01) with respect to nitrate made sausages till the end of the ripening stage. The use of nitrite in sausage processing was found to reduce hygienic risks.