o:1581 Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality en 'is study aimed to evaluate nitrite reduction impact on geometry, colour, chemical, microbiological, and sensory traits of dry sausage (kulen) traditionally prepared with red hot paprika powder. 'ree batches of kulen with different nitrite levels were produced and assessed: N110 (control with 110 mg/kg of sodium nitrite), N55 (55 mg/kg of sodium nitrite), and NF (without sodium nitrite). Samples for the analyses were taken on production day, after 8, 16, 24, 32, and 40 days of ripening and after 50 and 100 days of storage. Four novel digital methods for quality assessment were deployed such as computer vision system (CVS), three-dimensional (3D) laser imaging, oral processing, and temporal dominance of sensations (TDS). Reduction and removal of nitrites from the formulation of kulen did not result in significant (P< 0.01) differences in lightness (L ∗), redness (a ∗), and yellowness (b ∗) of the sausage surface, meat, and fat parts that were measured independently by means CVS. Sausages produced by 50% nitrite reduction (N55) showed no significant (P< 0.01) differences in terms of geometrical, chemical, colour, microbiological, and oral processing parameters compared with the control (N110) batch. On the other hand, the complete removal of nitrites from kulen formulation negatively affected biogenic amine levels and oral processing properties of the product. Nitrite reduction showed no significant effect on TDS curves among the batches. 'e results of this study indicate that nitrite content in traditional kulen can be reduced by 50% (55 mg/kg of sodium nitrite) without adversely affecting the various quality properties of the product. 1552099 10.1155/2022/2480746 1552101 0146-9428 2023-04-06T10:33:49.235Z 44 yes 46 Stefan Siminović Institute of meat Hygiene and technology Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality 0000-0002-7249-7891 Vesna Ž. Đorđević Institute of Meat Hygiene and Technology - Belgrade Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality person Brankica Lakićević Institute of Meat Hygiene and Technology Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality person 0000-0002-0175-5830 Ilija Đekić Faculty of Agriculture - Belgrade Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality person 0000-0002-8132-8299 Jose M. Lorenco Fundaci´on Centro Tecnol´oxico da Carne, San Cibrao Das Viñas, 32900 Ourense, Spain Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality person 0000-0002-9318-2581 Francisco J. Barba Nutrition and Food Science Area Preventive Medicine and Public Health Food Science Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de Val`encia, Valencia, Spain Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality person 0000-0002-5630-3989 Igor Tomašević Faculty of Agriculture - Belgrade Digital Evaluation of Nitrite-Reduced “Kulen” Fermented Sausage Quality person 0000-0002-1611-2264 2022 application/pdf 892179 https://unilib.phaidrabg.rs/o:1581 no yes 16 70 1552253 71A01 Journal of Food Quality 1-12 1 12 London, United Kingdom Hindawi Publication Company 2022