Premium
Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat
Author(s) -
FernándezLópez J.,
SayasBarberá E.,
PérezAlvarez J. A.,
ArandaCatalá V.
Publication year - 2004
Publication title -
color research and application
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 62
eISSN - 1520-6378
pISSN - 0361-2317
DOI - 10.1002/col.10215
Subject(s) - metmyoglobin , lightness , myoglobin , chemistry , sodium , hue , food science , biochemistry , organic chemistry , physics , artificial intelligence , computer science , optics
The myoglobin state determines the color of meat, and most of the additives used in processing meat products cause color changes. The aim of this study was to quantify the effect of pH (4.0, 5.0 and 6.0), sodium chloride (0, 1.5 and 3.0%) and sodium tripolyphosphate (0, 0.15 and 0.30%) on the color properties and myoglobin states of pork meat ( Subscapularis muscle ). CIELAB color parameters (Lightness, redness, yellowness, chroma and hue) and reflectance spectrum, between 400–700 nm, were obtained. The different myoglobin forms (deoxymyoglobin, oxymyoglobin and metmyoglobin) were quantified using K/S reflectance values. Both, sodium chloride and tripolyphosphate reduced meat lightness, although the latter additive did not modify redness, yellowness, chroma or hue, but stabilized the percentage of oxymyoglobin. A decrease in pH and the addition of sodium chloride or sodium tripolyphosphate, led to an increase in the Metmyoglobin percentage. © 2003 Wiley Periodicals, Inc. Col Res Appl, 29, 67–74, 2004; Published online in Wiley Interscience (www.interscience.wiley.com). DOI 10.1002/col.10215