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Novel Synthesis of Cooked Cured‐Meat Pigment
Author(s) -
SHAHIDI FEREIDOON,
PEGG RONALD B.
Publication year - 1991
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.1365-2621.1991.tb04735.x
Subject(s) - pigment , chemistry , myoglobin , nitrite , yield (engineering) , food science , hemin , aqueous solution , absorption (acoustics) , nuclear chemistry , organic chemistry , materials science , metallurgy , enzyme , heme , nitrate , composite material
Cooked cured‐meat pigment was synthesized from bovine blood and a nitrosating agent in aqueous solutions at elevated temperatures. Effects of reductant(s) and base in the reaction mixture were investigated on the yield and purity of the pigment. The best yield of pigment was 95% with purity >98% in most cases. Absorption characteristics of the pigment were identical to those of pigments extracted from a nitrite‐cured ham or from hemin‐nitric oxide synthesis. Color imparted to comminuted pork by the pre‐formed pigment, upon cooking, and its color stability thereafter, were indistinguishable from that of nitrite‐cured meat, yet depended on the myoglobin content.