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KMID : 1007520120210010267
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Food Science and Biotechnology
2012 Volume.21 No. 1 p.267 ~ p.272
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Effect of Carboxy-hemoglobin on Color Stability of Cooked Pork Sausage
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Zhou Cunliu
Wang Ji-xia
Wang Hui
Zhang Lin
Cai Kezhou
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Abstract
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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-Hb decreased a* values, but increased L* and b* values significantly (p<0.05). Color of the 0.4% CO-Hb samples had no significant change (p>0.05) during the 29- day storage. Both CO-Hb and carboxy-myoglobin (COMb) 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.
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KEYWORD
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carboxy-hemoglobin (CO-Hb), carboxymyoglobin (CO-Mb), cooked pork sausage (CPS), color, cured cooked-meat pigment
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