Impact of formulation and technological parameters on the colour of cooked sausages with and without added nitrite

Les Cahiers de l'IFIP, 9(1), 1-14
Whatever direction the governing regulations take, the market will soon have the option to offer charcuterie foods with or without nitrite. Sausage-makers will therefore need data to help them master the various situations by controlling process-route effects, especially to firmly control the colour of their output without using colourings. This study highlighted that this data can only be captured via a multifactorial approach revolving around the charcuterie-work triad, i.e. raw-material ingredients × formulation × technology. We identified various combinations of technological factors that firmly assure satisfactory product colour. These combinations could serve as a basic foundation with specific variants for businesses to employ as per their product lines.