CURED COLOR DEVELOPMENT DURING SAUSAGE PROCESSING

A study of colour evolution in dry cured sausage manufactured using in dustrial technology was mane. Parameters which define changes related to nitrosation during curing were determined. The main changes in the colour characteristics of Spanish sausage took place during the fermen tation stage. pH, nitrate and nitrite concentration, pigment nitrosati on index, pigment discoloration index, a, b*, C* and H* values decrea sed during this stage. However, the nitrosation of the myoglobin pigme nt continued during the whole curing process. The percent conversion o f total pigments to the cured nitric oxide heme pigment form was about 70% in the minced mix, and it increased gradually to about 90% in the final product. During fermentation nitrites reacted with myoglobin (M b) to form nitrosomyoglobin (NOMb) and metmyoglobin (MetMb), which red uced to NOMb during the drying process. Copyright (C) 1996 Elsevier Sc ience Ltd