Research On The Processing And Quality Chacterisitic Of Straeberry Or Amaranth Pigment Usage In Pork Sausages

Meat and meat products are important sources for human beings to get protein andminerals.The color treatment of the meat product is one of problems.This article triseto find an alternative of sodium nitrite with natural pigments.The present researchfocuses on the feasibility of the alternative. Strawberry pigments and amaranthpigments,prepared in the laboratory,was applied in pork sausages.The factors are theamount of natural pigments,cooking temperature and cooking time,the processcondition of the sausages was optimized by orthogonal experiment with the standardof a^*value,L^*value and sensory evaluation evaluation. It was investigated on thechanges of quality characterisitics of the strawberry sausages and amaranth sausagesduring storage of one month. Also, the color development mechnisim of thestrawberry pigments and amaranth pigments on pork sausages was elucidated byHLPC. The results were shown as the follows:（1）The addition of strawberry pigments resulted in the increase of the redness（a^*value） and sensory evaluation scores significantly and decrease of the lightness（L^*value） significantly.The sausages with more strawberry pigments over the amount0.02%tended to have a higher redness and lower sensory evaluation scores andlightness. The addition of amaranth pigments resulted in the increase of the redness（a^*value） and sensory evaluation scores significantly and decrease of the lightness（L^*value） significant.The sausages with more amaranth pigments tended to have higherredness and sensory evaluation scores but a lower lightness.With the rise of cooking temperature, the strawberry pork sausages and theamaranth pork sausages both have a higher L^*, sensory evaluation scores and a lowera^*value, but the b^*value didn’t change significantly. Between75℃⁹5℃, porksausages have a lighter color with a higher L^*value.The exending of cooking time result in the increase of the L^*value significantly,the a^*and b^*value didn’t change significantly. Between40⁶0min, pork sausages hada lighter color with a higher L^*value.（2）According to the orthogonal experiment, the order of the factors is shown asthe follows: the amount of strawberry pigments>cooking temperature>cookingtime.The optimum condition for the preparation pork sausages is illustrated as the follows:0.01%strawberry pigments,cooking temperature85℃,cooking time40min.The order of the factors is shown as the follows: the amount of amaranthpigments>cooking temperature>cooking time.The optimum condition for thepreparation pork sausages is illustrated as the follows:0.3%amaranthpigments,cooking temperature85℃,cooking time60min.（3） In comparison to the controls, during storage of one month, the strawberrypork sausages had higer redness and sensory evaluation scores,lower lightness andTBA value, the changes about texture and yellowness（b^*value）、pH,T-VBN valuebetween the two groups are no significantly.The amaranth pork sausages had higerhad higer redness and sensory evaluation scores,lower lightness and TBA value, thechanges about texture and yellowness（b^*value）,pH,T-VBN value between the twogroups are no significantly.In comparison to the NaNO₂pork sausages, a^*value and sensory evaluationscores, TBA value, T-VBN valueof strawberry pork sausages increased significantly,L^*value decrease significantly,the texture and pH value,b^*value exist no significantlydifferences a^*value and sensory evaluation scores, TBA value, T-VBN valueofamaranth pork sausages increased significantly, L^*value decrease significantly,thetexture and pH value,b^*value exist no significantly differences.（4）Owing to the HLPC chromatograms, it can be deduced that the strawberrypigments or amaranth pigments acts as a color agent by affecting the pork sausages.