Comparison of dry sausages produced by different methods: Addition of nitrite/nitrate salts and sodium chloride at different phases

Two processes for Spanish dry sausage manufacture, which differed only in the time of addition of nitrite/nitrate salts and sodium chloride (Type A: in the cutter; Type B: in the kneading machine) were studied. There were no significant differences in parameters related to product stability, pH or water activity. Water-holding capacity and nitroso heme pigment formation were better in type B. The intensity of proteolysis and the insolubilization of myofibrillar protein over the curing period were higher in type A. Iodine value and the relative percentage of polyunsaturated free fatty acids were higher in type B sausages at the end of the curing. Parameters related to protein integrity and the nature of the fat seem to be the main cause of the observed differences between the two types of dried samples.