Reseach On Colorant Combination In Minced Pork

Colour is a important indicator to reflect the quality of meat products,nitrite is a common additive added to meat products for coloring,antioxidant,inhibition and so on;but too many nitrite and its resultant have some toxicity for human body in the meat products;so there are much study about the substitute of nitrite to add in the meat products playing the coloring,antioxidant,inhibition function,but the present the study has no especially consequence.Purple beet is a red violet vegetable,which contain highly beet red pigment and nitrate contents;ethyl maltol not only can enhance the flavor of meat products,also can form the red violet complex compound with the Fe³⁺of the meat.CoQ and sodium succinate can accelerate O₂ consumption of the meat inner.Currently there is less study about the purple beet,ethyl maltol,CoQ and sodium succinate to add to the meat products.This study to reseach the effect of purple beet,ethyl maltol,CoQ and sodium succinate on the colour of minced pork,the concrete research context as follows:?1?The effect of purple beet on colour of minced pork.This study was to determine the nitrite and nitrate in the beet leaf,stem,root,and their extract,powder,filtrate.To Survey the colour changing of the minced pork with different beet powder.The results showd that in the beet leaf,stem,root,and their extract,powder,filtrate,the nitrate contents was extremely high,which can reach up to 1000mg/kg above,on the contrary,the nitrite contents can negligible;The results indicated that compared with the control,the beet powder makes minced pork has higher a*,b*,lower L*;and When 0.15%beet powder added,the minced pork hair colour best,nitrite in the minced pork with 0.15%beet powder was much lower than the control.?2?Effect of ethyl maltol addition on color of minced pork.This study was to determine effects of ethyl maltol on color,pH,TBA and flavor characteristics of the fresh minced pork during the storage.The results showed that after 9 days,the Hunter a*,b*and TBA of the minced pork added with 0.03%ethyl maltol were better than those of control samples,indicated that ethyl maltol had good effect on the characteristics of fresh minced pork in storages process.Additionally,the flavor of the minced pork was enhanced by the ethyl maltol with addition level of 0.005-0.03%,and had better effect at low pH condition.The results also indicated that the effect of 0.02%ethyl maltol combined with0.03%Vc and 0.03%tea polyhoenl was better than those of 0.02%ethyl maltol alone.?3?The effect of CoQ and sodium succinate on the colour stability of minced pork.This study was to determine the effect of CoQ and sodium succinate on the a*,TBA and metmyoglobin content.The results showed that0.006%CoQ and 0.04%sodium succinate together added to the minced pork,a*was more stability,TBA and metmyoglobin content was lower,of the minced pork.?4?The application of the colorant combination on the sausage products.This study to use the minced pork with chromogenic combination to make sausage products,and determine the colour,TBA,TVB-N,nitrite residue of the sausage products in the different storage days.The results showd that compared with the added nitrite sausage,the added chromogenic combination sausage had the same a*,b*,TBA,TVB-N,and lower L*;the chromogenic combination can reduced the nitrite residue,and enhanced the flavour in the sausage.