Effect of natural colourants and nitrites on colour attributes of frankfurters

The colour attributes in a control and six more treatments of frankfurters (18% fat) produced with natural colourants and two levels of NaNO 2 (0 and 150 mg/kg) were studied. The following natural colourants, permitted by the EU 94/36 guideline, were used: E 100 curcumin (CU), E 120 carminic acid (C...

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Veröffentlicht in:	Meat science 1999-07, Vol.52 (3), p.257-265
Hauptverfasser:	Bloukas, J.G, Arvanitoyannis, I.S, Siopi, A.A
Format:	Artikel
Sprache:	eng
Schlagworte:	acceptability beef beta-carotene betanin Biological and medical sciences canned meat caramel carminic acid cold storage color curcumin environmental exposure extracts Food additives food coloring Food industries Fundamental and applied biological sciences. Psychology General aspects hot dogs light Meat and meat product industries paprika pork redness sodium nitrite yellowness
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Beschreibung
Zusammenfassung:	The colour attributes in a control and six more treatments of frankfurters (18% fat) produced with natural colourants and two levels of NaNO 2 (0 and 150 mg/kg) were studied. The following natural colourants, permitted by the EU 94/36 guideline, were used: E 100 curcumin (CU), E 120 carminic acid (CA), E 150a caramel (CR), E 160a beta-carotene (BC), E 160g paprika-extract (PE) and E162 betanin (B). CA, B, BC and PE significantly increased the redness of batter, while BC, PE and CU increased ( p
ISSN:	0309-1740 1873-4138
DOI:	10.1016/S0309-1740(98)00174-0