Effect of nitrite contents on the formation of colour in the thermal processed sucuks

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In the study the effect of different nitrite levels on color formation of heat
processed sucuk. Five different levels of sodium nitrite (0, 25, 50, 75, 100 ppm) was
added to sucuk doughs, stuffed sucuks were fermented at 23-25ºC, 0.5 m/s air velocity
and 90% relative humidity for three days. Sucuks from different nitrite levels were
divided into two groups and one of them was heated at 60ºC for fifteen minutes. The red
color of sucuk was developed and increased by nitrite level improved the color of
sucuk. Decreases were observed in residual nitrite, nitrosomyoglobin and total pigment
amounts. Nitrosomyoglobin formation ratio were increased. Heat processing increased
L* value, decreased a* value abit and increased b* value abit. Decrease of NI and RSI
resulted in a desired sucuk color. Desired sucuk color was formed at the concentrations
of 50 ppm and 75 ppm according to the results of reflective color measurements and
sensory evaluahions.