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Evaluation of Strawberry Pigments as Pork Sausage Colorant

机译：草莓色素作为猪肉香肠着色剂的评价

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摘要

The objective of this investigation is to evaluate the possibility of strawberry pigments used in the manufacture of pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), three levels (0.1%, 0.2% and 0.3%) of strawberry pigments were produced. The addition of strawberry pigments resulted in the significant increase of a~* values and b~* values, but the significant reduction of L~* values, VBN values and TBA values (p < 0.05). The 0.1% or 0.2% strawberry pigments added samples had better color and sensory qualities (color, flavor, mouthfeel and slice traits) than the controls, equal even better color and sensory qualities than the NaNO_2. Based mainly on the results of overall acceptability during 29 days storage, it could be concluded that strawberry pigments showed a potential for pork sausage manufacture.
机译：这项研究的目的是评估在猪肉香肠生产中使用草莓色素的可能性。用两种亚硝酸钠（0和0.015％），三种水平（0.1％，0.2％和0.3％）的草莓色素处理了五种猪肉香肠（5％脂肪）。草莓色素的添加导致a〜*值和b〜*值显着增加，但L〜*值，VBN值和TBA值显着降低（p <0.05）。添加0.1％或0.2％草莓颜料的样品比对照组具有更好的颜色和感官品质（颜色，风味，口感和切片特性），甚至比NaNO_2更好的颜色和感官品质。主要基于29天储存期间总体可接受性的结果，可以得出结论，草莓色素具有制造猪肉香肠的潜力。

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  • 来源
    《Food science and technology research》 |2013年第4期|583-589|共7页
  • 作者

    Cunliu Zhou; Lin Zhang; Hui Wang; Conggui Chen;

  • 作者单位

    School of Biotechnology and Food Engineering, Hefei University of Technology Tunxi No. 193, Hefei, 230009, PR China;

    School of Biotechnology and Food Engineering, Hefei University of Technology Tunxi No. 193, Hefei, 230009, PR China;

    School of Biotechnology and Food Engineering, Hefei University of Technology Tunxi No. 193, Hefei, 230009, PR China;

    School of Biotechnology and Food Engineering, Hefei University of Technology Tunxi No. 193, Hefei, 230009, PR China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    strawberry pigments; nitrites alternative; pork sausage; quality characteristics;

    机译：草莓色素;亚硝酸盐替代品猪肉香肠;质量特征;

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