Substitution of nitrite by sorbate and the effect on properties of mortadella

Investigation of substitution of nitrite by sorbate in mortadella involved preparation of the product with nitrite–sorbate combinations and controls of nitrite and sorbate alone. The results revealed that mortadella samples made with sorbate alone were not sensorily acceptable and had the highest TBA values. Mortadella prepared with nitrite alone was acceptable in all respects but showed the highest percentage of nitrite losses during storage. Nitrite–sorbate combinations were not significantly different with regard to color, flavor, and overall acceptability, compared to nitrite alone. These combinations showed lower TBA values. The study also demonstrated the importance of refrigerated storage for mortadella. Overall, the results indicated that complete nitrite replacement by sorbate is not possible in mortadella, but partial replacement with sorbate is acceptable.