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CURED COLOR DEVELOPMENT DURING FERMENTED SAUSAGE PROCESSING
Author(s) -
ACTON J. C.,
DICK R. L.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12631.x
Subject(s) - pigment , fermentation , food science , chemistry , organic chemistry
Color development of fermented sausages was determined by pigment analyses and Gardner color values. Sausages were studied during the fermentation phase, after heat processing to 60°C (internal) and after dehydration for 8 and 16 days. The percent conversion of total pigments to the cured nitric oxide heme pigment form significantly (P < 0.05) increased during a 21 hr fermentation phase. Differences in the cumulative heat input to sausages during fermentation at 38°C was noted as the factor responsible for the initial development of cured meat color. Maximum pigment conversion obtained on heat processing appeared dependent on the extent of prior color development during fermentation. Color of sausages as determined by Gardner color values was in agreement with pigment analysis data. Color development found at the heat process phase was also dependent on the extent of sausage fermentation. Dehydrated sausages had variable losses of cured pigment content although color values did not show significant changes from those values found after heat processing.