Quality Evaluation of Ostrich Semi-Fine Sausages with Reduced Sodium Nitrite Levels in the Context of Regulatory Changes

The aim of this study was to analyze the impact of reducing sodium nitrite (NaNO2) content on the quality of selected meat products in the context of changing legal regulations governing its use. The research material consisted of ostrich semi-fine sausage prepared in four variants: V1 (150 mg/kg NaNO2), V2 (120 mg/kg NaNO2), V3 (60 mg/kg NaNO2), and V4 (0 mg/kg NaNO2). The scope of this study included evaluation of production yield, pH value, basic composition, residual nitrite content, color, texture, volatile compound profile, semi-consumer evaluation, and statistical analysis. A significant effect of NaNO2 level, storage time, and their interaction was observed on most physicochemical parameters. No statistically significant differences were found in water, protein, fat, or salt content. Variant V2 demonstrated good color stability and high sensory acceptability, while V3 showed a noticeable decrease in color intensity and a less favorable aroma profile. The results indicate that reducing NaNO2 content affects product quality, and its total elimination may require the use of alternative preservation methods.