Effects of Substituting Sodium Nitrite with Thearubigins on Storage Quality and Volatile Flavor Compounds of Chinese Sausage

In this study, Chinese sausage was prepared by replacing sodium nitrite with thearubigins. To evaluate the effects of the substitution of sodium nitrite on the storage quality and flavor of Chinese sausage, the changes in chromatic value, water activity, pH, acid value, thiobarbituric acid reactive substances value, volatile base nitrogen, sensory score, and volatile flavor compounds during storage were measured. The results showed that compared with the control group of sodium nitrite, there was no significant difference (P>0.05) in the coloring effect (a^* value) and sensory scores when 50% of sodium nitrite was replaced by 200 mg/kg thearubigins. The degree of lipid oxidation and protein degradation maintained at a lower level. GC-IMS difference map showed that volatile flavor components were closest. The study indicated that the partial substitution of sodium nitrite with thearubigins could maintain good quality of Chinese sausages during storage, and reduce the amount of nitrite addition effectively. The thearubigins showed certain application prospects in the processing of meat products.