Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages

  • Zhou, Cunliu (School of Biotechnology and Food Engineering, Hefei University of Technology) ;
  • Zhang, Lin (School of Biotechnology and Food Engineering, Hefei University of Technology) ;
  • Wang, Hui (School of Biotechnology and Food Engineering, Hefei University of Technology) ;
  • Chen, Conggui (School of Biotechnology and Food Engineering, Hefei University of Technology)
  • Received : 2012.03.20
  • Accepted : 2012.06.02
  • Published : 2012.10.01


The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of $a^*$ values, sensory color, flavor and overall acceptance scores, but the significant reduction of $b^*$ values, TBA values and VBN values (p<0.05). Based mainly on the results of overall acceptance during 29 d storage, it could be concluded that Amaranthus pigments showed a potential as nitrite alternative for pork sausage manufacture.


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