Investigation of the use of anthocyanins in Cantonese sausage as a nitrite alternative

BACKGROUND Nitrite helps slow lipid oxidation and inhibits microbial growth; however, excessive consumption can lead to the formation of carcinogenic nitrosamines, increasing cancer risk. Anthocyanins, as a natural antioxidant and colorant, shows promise as a nitrite alternative. RESULTS Cantonese sausages were fortified with anthocyanins (C3G; 0, 50, 100 mg kg −1 ) and sodium nitrite (NaNO 2 ; 0, 50, 100 mg kg −1 ), respectively, resulting in nine experimental groups, and the sausages were stored for 2‐thiobarbituric acid reactive substances (TBARS) value, residual nitrite, microbial content, pH value, and color value analysis on days 1, 10, 20, and 30. Based on the results, anthocyanins demonstrated a certain effect on reducing lipid oxidation, residual nitrite levels, and the total number of colonies. C3G increased the a * value of sausages and resulted in the protection of the desired red color during ripening. The optimal combination found was 100 mg kg −1 C3G with 50 mg kg −1 NaNO 2 . CONCLUSION Cantonese sausages treated with anthocyanins exhibited benefits in TBARS value, residual nitrite levels, and color, and did not compromise antibacterial efficacy. This study demonstrated the possibility of anthocyanins (C3G) as a natural nutrient to partially replace nitrite.