Partial replacement of nitrite by antioxidants and its effect on smoked sausage color
The color of meat products is determined by the pigment myoglobin and this physical characteristic is a remarkable factor for consumer acceptability and as suggestive of quality evidence. There is a correlation between the lipid oxidation and this pigment, which influences on the meat color and this...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2011 |
| País: | Brasil |
| Institución: | Instituto Adolfo Lutz |
| Repositorio: | Revista do Instituto Adolfo Lutz (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.saude.sp.gov.br:article/32536 |
| Acceso en línea: | https://periodicos.saude.sp.gov.br/RIAL/article/view/32536 |
| Access Level: | acceso abierto |
| Palabra clave: | myoglobin nitrite antioxidant colorimetry mioglobina nitrito antioxidantes colorimetria |
| Sumario: | The color of meat products is determined by the pigment myoglobin and this physical characteristic is a remarkable factor for consumer acceptability and as suggestive of quality evidence. There is a correlation between the lipid oxidation and this pigment, which influences on the meat color and this issue led to study the antioxidants. This study assessed the performance of phycocyanin, α-tocopherol and ascorbic acid in preserving the characteristic color of smoked sausage, when they used as partial substitute for nitrite. The sausages were prepared following six treatments (0.005% sodium nitrite + specific antioxidant) and a control (0 A) containing nitrite only. The treatments were: 1 A and 1 B (adding ascorbic acid), 2 A and 2 B (α-tocopherol), 3 A and 3 B (phycocyanin). The color, pH and residual nitrite characteristics were analyzed. The 2 B treatment was mostly effective in maintaining the red color due to α-tocopherol action. The addition of ascorbic acid (1 A treatment) accelerated the metamyoglobin reduction and the nitrite conversion to nitric oxide. The addition of phycocyanin decreased the intensity of red color (3 A treatment) and it increased the yellow color intensity and luminosity. |
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