- Volume 25 Issue 10
DOI QR Code
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
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