Effect of Carboxy-hemoglobin on Color Stability of Cooked Pork Sausage

To investigate the effect of carboxy-hemoglobin (CO-Hb) on the color of cooked pork sausage (CPS), 6 treatments with 5 levels of CO-Hb (0, 0.2, 0.4, 0.6, and 0.8%) and 0.015% NaNO₂ were manufactured. Increased CO-Mb decreased a* values, but increased L* and b* values significantly (p less than 0.05)...

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Veröffentlicht in:	Food science and biotechnology 2012, 21(1), , pp.267-272
Hauptverfasser:	Zhou, Cunliu, Hefei University of Technology, Hefei, China, Wang, Jixia, Hefei University of Technology, Hefei, China, Wang, Hui, Hefei University of Technology, Hefei, China, Zhang, Lin, Hefei University of Technology, Hefei, China, Cai, Kezhou, Hefei University of Technology, Hefei, China
Format:	Artikel
Sprache:	eng
Schlagworte:	carboxy-hemoglobin carboxymyoglobin Chemistry Chemistry and Materials Science COLOR COLOUR cooked pork sausage COULEUR cured cooked-meat pigment Food Science Nutrition Pigments Pork Research Note Sausages 식품과학
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Zusammenfassung:	To investigate the effect of carboxy-hemoglobin (CO-Hb) on the color of cooked pork sausage (CPS), 6 treatments with 5 levels of CO-Hb (0, 0.2, 0.4, 0.6, and 0.8%) and 0.015% NaNO₂ were manufactured. Increased CO-Mb decreased a* values, but increased L* and b* values significantly (p less than 0.05). Color of the 0.4% CO-Hb samples had no significant change (p greater than 0.05) during the 29day storage. Both CO-Fib and carboxy-myoglobin (CO-Mb) were found in the pigments extracted from the 0.4% CO-Hb non-cooked sausages. Therefore, CO-Hb showed a potential color agent in the manufacture of sausages.
ISSN:	1226-7708 2092-6456
DOI:	10.1007/s10068-012-0035-z