Introduction

Demanding of minimally processed foods and foodstuffs, which retain natural flavor, color, texture, nutritional characteristics, and contain fewer additives.

Nitrite is a key ingredient of cooked meats.

nitrous acid may react with amines in muscle foods to formN-nitroso compounds especially nitrosamines, which have toxic, mutagenic, neuro-, and nephrotoxic, and carcinogenic effects

The objective of the present study was to reduce nitrite content in hot dogs

using hurdle technology without sacrificing product safety and quality.

Materials and methods

1. Hot dog production and sampling

Physical analyses

1. Water activity (aw) measurement (Thermoconstanter model TH 200)

2. Color measurement (HunterLab; Labscan 5000 spectrocolorimeter) L = lightness a = redness b = yellowness

3. Chemical analysespH (pH meter, Model pH 209)Nitrite content ISO 2918

4. Microbiological analyses 5. Sensory analyses 6. Statistical analyses (MSTATC software)

Intrinsic hurdles

Acidity (pH) hurdle (<5.4)

Processing temperature (Fvalue) hurdle (80 ±1)

Storage temperature (tvalue) hurdle (<10)

Extrinsic hurdles

Water activity (aw) hurdle (0.95)

Results and discussion

Microbiological results

Color

Sensory attributes

Conclusion

The obvious conclusion to be drawn from the findings is that a significant

reduction in nitrite content on meat products such as hot dogs can be

achieved using combined treatments sensibly without technological,

microbiological, nutritional, legislative, and sensory problems.