Development And Application Of Red Pigment Of Compound Red Blood

The blood of livestock and poultry is one of the main byproducts in slaughtering and processing industries, but the utilization rate of animal blood is very low, and most of the livestock and poultry blood has been discarded. Pigment produced from the utilization of livestock and poultry blood can be used in food and medicine industries which can create great social and economic values. Blood-derived pigments can not only staining the products with desired color, but also improve the nutritional value. Up to now, no hemochrome has been marketed because of the poor stability, weak coloration strength and other shortcomings. The stability and coloration strength of Monascus red pigment are good, but their nutritional value is not rich. The aim of this study is to develop compound red pigments which combine the advantages of the hemochrome with those of Monascus red. This pigment may have great economic and social value, with broad market prospects.The response surface analysis was used to optimize the technological parameters for the blood-derived haematochrome production, which showed that the optimum condition for the preparation of blood-derived haematochrome is:0.398g/100mL sodium nitrite,0.409 g/100mL vitamin C aqueous solution and thermal treatment for 26.4min.Then the blood-derived hemochrome was combined with Monascus red pigment, and a good protocol was determined by measuring red value. Considering the coloration value, hue and economic cost, the ratio of Monascus red pigment was determined as 3%, at which level the solubility and stability of red pigment were good, compared with the red pigment of red blood system. Finally, some properties of composite red pigments were studied and these pigments were applied to the red sausage with optimal usage at 0.8g/kg.