Cochineal carmine adsorbed on layered zinc hydroxide salt applied on mortadella to improve color stability
| Autor: | Daneysa Lahis Kalschne, Cristiane Canan, Ana Cristina Trindade Cursino, Gabriela Oro, Gabriela Cavalca Ongaratto |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Cochineal
Natural dye Meat product Curing salt Applied Microbiology and Biotechnology Food processing and manufacture chemistry.chemical_compound Differential scanning calorimetry Stability color Zinc hydroxide TX341-641 Nitrite Aqueous solution biology Nutrition. Foods and food supply TP368-456 biology.organism_classification Layered zinc hydroxide salt Basic precipitation chemistry Research Article Food Science Biotechnology Nuclear chemistry |
| Zdroj: | Current Research in Food Science, Vol 4, Iss, Pp 758-764 (2021) Current Research in Food Science |
| ISSN: | 2665-9271 |
| Popis: | The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory characteristics. This study aimed to obtain and characterize a hybrid dye and use it as a replacer for curing salt in the production of pink/red color in mortadella stored for 40 days. A layered zinc hydroxide salt (ZHN) was obtained by alkaline precipitation to immobilize and increase cochineal carmine stability, obtaining the hybrid dye (ZHN-carmine) by ion exchange in aqueous solution. The ZHN-carmine was subjected to ultrasound to increase color intensity and reduce the amount of application. ZHN, cochineal carmine and ZHN-carmine were characterized by X-Ray Diffraction, Fourier-Transform Infrared Spectroscopy, Thermogravimetric Analysis and Differential Scanning Calorimetry. The ZHN-carmine was used in the mortadella elaboration traditionally prepared with nitrite/nitrate and/or carmine. In the characterization it was observed that carmine dye was adsorbed on the lamellar compound surface and over the mortadella storage, it ensures a more stable pink/reddish color than the others product formulations. A more intense color with lower L* and higher a* values was observed for mortadella added of ZHN-carmine ultrasound-assisted. Therefore, the lamellar matrix adsorbed with cochineal carmine may a suitable and useful alternative to obtain the pink/reddish color characteristic of cooked meat products by applying a natural hybrid dye. Graphical abstract Image 1 Highlights Hybrid dye was obtained by adsorbing carmine dye on a layered zinc hydroxide salt The hybrid-dye mortadella had a stable pink/reddish color characteristic The ultrasound improved the color supplied by hybrid dye in mortadella Hybrid dye may be used as curing salt replacer on mortadella without color loss |
| Databáze: | OpenAIRE |
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