Modeling of the reduction of the amounts of synthetic nitrite used in the production of fermented sausage with green pepper and broccoli powders by the response surface method

This study was performed based on Central Composite Design (CCD) according to Response Surface Method; for reducing synthetic nitrite level and determination of the effects of broccoli powder, green pepper powder and sodium nitrite on the various technological, chemical and physical properties of the fermented sausage produced by the traditional method. In this research, chemical, technological and physical analyzes were carried out during the fermantation period and during 30 days maturation of sausages prepared with beef fat, sheep tail fat, lean beef, various spices, broccoli powder (%0-1), green pepper powder (%0-1) and sodium nitrite (0-150 ppm). In order to reduce the amount of nitrite in fermented sausage production, it was found that the added value of broccoli powder was significant on internal value and very significant on TBA, a* shell and NO3- values. Green pepper powder was found to be important on the peroxide value and very important on the b* shell value. Sodium nitrite was found to be important on pH, internal value; very important on TBA, L* shell, a* shell value.