Property Of Peanut-skin Red And Its Application In Meat Products

In addition to the nutritional value of food,the color is an important indicator of sensory quality of food.And it is also important factor to attract consumers to pay attention to food. There are natural colors and synthetic colors,which are added to food.Synthetic pigment easily induced by poisoning and cancer.And it is harmful to health.So it isno more possible to use or not.Compared with the synthetic pigment,the most important advantage of natural pigment is the relatively high security.It are now more attractive to people,and becomes a research hotspot in the field of food additives. This paper studied the proerty of peanut-skin red and its application in meat products.The stability of red pigment of Peanut-skin under different environment conditions,such as light,temperature, pH,reducing agent,metal-ion,and salt was investigated by spectrophotometer.The result showed that the pigment had good resistance to reat;light,the salt solution,and reducing anent had a small effect on the stability of the red pigment of Peanut-skin;the stability is difference under different pH condition;the Fe2+,Fe3+ had a intensive influence or destructive effect to the stability of the pigment.The effect of red pigment of the peanut skin were studied,which was added to meat products. The result indicated that, compared with the tradition curing method using sodium nitrite, there were no significance difference (P>0.05) in chromaticity,hold hydraulic textural and sensory quality of the emulsion sausage with red pigment of the peanut skin.And it makes to reduce the use of sodium nitrite.It is similar with color and texture of traditional sausages ,and it is more healthy to eat.Color development, color retention, decoloration and discoloration are the important factors effecting appearance quality of meat products . Given the instability of the natural pigment,it becomes especially important to add natural color fixative.In this study,the color of the emulsion-type sausage were measured with the colorimeter.And we studied effects of several single or complex color retention agents. The best combination of color retention agent obtained via orthogonal experiment was antioxidant of bamboo 200mg/kg,tea polyphenols 300g/kg,rosemary extract(Content of 20%)500g/kg,NaNO295mg/kg. tea polyphenols, antioxidant of bamboo and NaNO2 had significant effects on keeping the color of the emulsion-type sausage (p<0.05).