Premium
Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst
Author(s) -
GHORPADE V.M.,
CORNFORTH D.P.,
SISSON D.V.
Publication year - 1992
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.1365-2621.1992.tb11260.x
Subject(s) - myoglobin , chemistry , pigment , food science , sodium lactate , red color , sodium , biochemistry , organic chemistry , physics , optics
A red discoloration sometimes occurs in vacuum‐packaged bratwurst during storage. We attempted to characterize the red pigment and determine the effect of pH, cooking temperature, and sodium lactate on its incidence. Myoglobin was the red pigment in discolored samples. Myoglobin levels were lower in samples at pH (5.5) or cooked to 74°C. Discoloration was associated with microbial growth. Frozen samples had no red discoloration after 4 wks. Discoloration was not observed in bratwurst containing 2% sodium lactate and cooked to 74°C. In preventing red discoloration cooking to 74°C without lactate was as effective as cooking to 68°C with lactate.