NOTE - STABILITY OF RED BEET POWER COLOR DURING COLD-STORAGE OF COOKED HAM

Authors
GUERRA MA MARTIN M RAMOS M CEREZAL P
Citation
Ma. Guerra et al., NOTE - STABILITY OF RED BEET POWER COLOR DURING COLD-STORAGE OF COOKED HAM, Revista espanola de ciencia y tecnologia de alimentos, 34(6), 1994, pp. 684-689
Citations number
NO
Categorie Soggetti
Food Science & Tenology",Agriculture,"Chemistry Applied
Journal title
Revista espanola de ciencia y tecnologia de alimentos → ACNP
ISSN journal
1131799X
Volume
34
Issue
6
Year of publication
1994
Pages
684 - 689
Database
ISI
SICI code
1131-799X(1994)34:6<684:N-SORB>2.0.ZU;2-G
Abstract
The effect of red beet powder as a colouring matter in rapidly cured c ooked ham was studied. A control containing erytrosine was used. Sampl es were measured for colour changes after 0, 30, 60 and 90 days storag e. Results indicated that ham color was stable during the first 60 day s in storage to 4 degrees C. However, and increase in yellowness and a decrease in redness were observed after 90 days storage in both varia nts. Ham preprared with red beet powder showed a less intense red colo r at this stage.