Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst

Autor:	V. M. Ghorpade, D. V. Sisson, Daren P. Cornforth
Rok vydání:	1992
Předmět:	technology industry and agriculture food and beverages Bacterial growth Vacuum packing Lactic acid Warehouse Vacuum packed chemistry.chemical_compound Pigment chemistry Myoglobin visual_art otorhinolaryngologic diseases visual_art.visual_art_medium Sodium lactate Food science Food Science
Zdroj:	Journal of Food Science. 57:1053-1055
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1992.tb11260.x
Popis:	A red discoloration sometimes occurs in vacuum-packaged bratwurst during storage. We attempted to characterize the red pigment and determine the effect of pH, cooking temperature, and sodium lactate on its incidence. Myoglobin was the red pigment in discolored samples. Myoglobin levels were lower in samples at pH (5.5) or cooked to 74°C. Discoloration was associated with microbial growth. Frozen samples had no red discoloration after 4 wks. Discoloration was not observed in bratwurst containing 2% sodium lactate and cooked to 74°C. In preventing red discoloration cooking to 74°C without lactate was as effective as cooking to 68°C with lactate.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b89af4f0854a253978da49f19b76a883 https://doi.org/10.1111/j.1365-2621.1992.tb11260.x Zobrazit plný text záznamu Plný text