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Effect of carboxy-hemoglobin on color stability of cooked pork sausage

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Abstract

To investigate the effect of carboxy-hemoglobin (CO-Hb) on the color of cooked pork sausage (CPS), 6 treatments with 5 levels of CO-Hb (0, 0.2, 0.4, 0.6, and 0.8%) and 0.015% NaNO2 were manufactured. Increased CO-Hb decreased a* values, but increased L* and b* values significantly (p<0.05). Color of the 0.4% CO-Hb samples had no significant change (p>0.05) during the 29-day storage. Both CO-Hb and carboxy-myoglobin (CO-Mb) were found in the pigments extracted from the 0.4% CO-Hb non-cooked sausages. Therefore, CO-Hb showed a potential color agent in the manufacture of sausages.

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Authors and Affiliations

  1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, China

    Cunliu Zhou, Jixia Wang, Hui Wang, Lin Zhang & Kezhou Cai

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  1. Cunliu Zhou
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  2. Jixia Wang
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  3. Hui Wang
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  4. Lin Zhang
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  5. Kezhou Cai
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Correspondence to Cunliu Zhou.

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Zhou, C., Wang, J., Wang, H. et al. Effect of carboxy-hemoglobin on color stability of cooked pork sausage. Food Sci Biotechnol 21, 267–272 (2012). https://doi.org/10.1007/s10068-012-0035-z

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  • DOI: https://doi.org/10.1007/s10068-012-0035-z

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