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)...

Full description

Saved in:
Bibliographic Details
Published in:Food science and biotechnology 2012, 21(1), , pp.267-272
Main Authors: 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: Article
Language:English
Subjects:
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
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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