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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
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Loss of Cured Pigment in Dehydrating Fermented Sausage
1Department of Food Science, Clemson University, Clemson, South Carolina 29631.
Journal of Food Protection
|February 9, 2019
Abstract:
An increase (P < 0.01) in the content of total heme pigment found during dehydration of a fermented sausage resulted from a concentrating effect due to the moisture loss from sausages. The percent of the total pigment converted to the "cured" nitric oxide heme pigment decreased (P < 0.01) during dehydration, indicating possible nitric oxide dissociation from the heme pigment.
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