Abstract
This study explored the complete replacement of sodium nitrite with a combination of Monascus pigments (MPs)-calcium carbonate colorant lake (MPs-CaCO(3) lake) and nisin in smoked sausage production. The effects of the replacement on color stability, total aerobic mesophilic bacteria count (TAMB), and physicochemical properties of sausages were assessed. The results indicated that combining 0.26 g/kg of lake and 0.4 g/kg of nisin effectively replaced the coloring and preservative functions of nitrite. Physicochemical analyses revealed that the addition of pigment lake significantly increased the pH and calcium content and reduced juice loss rates (at low lake concentrations) of sausage in the lake group compared to the blank and pigment groups. Gas chromatography-mass spectrometry (GC-MS) based flavor compounds analysis demonstrated notable changes in the profile of volatile flavor compounds with the addition of MPs, marked by the appearance of paraldehyde and the disappearance of butanediol in the pigment and lake groups. Electronic nose analysis confirmed that sausages with MPs and lake had similar odors, distinctly different from the blank group. However, electronic tongue analysis showed no significant flavor differences among the three groups. Overall, the combination of MPs-CaCO(3) lake and nisin effectively replaced nitrite, enhanced pigment stability, and did not adversely affect the flavor quality of smoked sausage.