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Cured colour development during sausage processing
J Chasco1, G Lizaso, M J Beriain
1Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Pública de Navarra, 31006, Pamplona, Spain.
Meat Science
|November 9, 2011
Summary
Color changes in dry-cured sausage are primarily driven by nitrosation during fermentation. Nitrite reactions with myoglobin form key pigments, with conversion reaching 90% in the final product.
Area of Science:
- Food Science
- Meat Science
- Biochemistry
Background:
- Color is a critical quality attribute in dry-cured sausages.
- Understanding the chemical transformations influencing color is essential for product consistency.
Purpose of the Study:
- To investigate the color evolution in industrially produced dry-cured Spanish sausage.
- To determine key parameters related to nitrosation during the curing process.
Main Methods:
- Monitoring changes in pH, nitrate, and nitrite concentrations.
- Quantifying pigment nitrosation and discoloration indices.
- Measuring color parameters (a*, b*, C*, H*) throughout the curing process.
Main Results:
- Significant color changes occurred during the fermentation stage.
- pH, nitrite concentration, and various color parameters decreased during fermentation.
- Nitrosation of myoglobin (Mb) to nitrosomyoglobin (NOMb) was a continuous process, reaching approximately 90% conversion in the final product.
Conclusions:
- Fermentation is the key stage for color development in dry-cured sausage.
- Nitrite-myoglobin reactions are crucial for achieving the desired cured pigment color.
- The conversion of pigments to the stable nitric oxide heme pigment is highly efficient during industrial production.
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