Novel Synthesis of Cooked Cured‐Meat Pigment
Authors:
- 1 September 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (5) , 1205-1208
Abstract
Cooked cured‐meat pigment was synthesized from bovine blood and a nitrosating agent in aqueous solutions at elevated temperatures. Effects of reductant(s) and base in the reaction mixture were investigated on the yield and purity of the pigment. The best yield of pigment was 95% with purity >98% in most cases. Absorption characteristics of the pigment were identical to those of pigments extracted from a nitrite‐cured ham or from hemin‐nitric oxide synthesis. Color imparted to comminuted pork by the pre‐formed pigment, upon cooking, and its color stability thereafter, were indistinguishable from that of nitrite‐cured meat, yet depended on the myoglobin content.Keywords
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