INHIBITION OF RED DISCOLORATION IN COOKED, VACUUM PACKAGED BRATWURST

被引：12

作者：

GHORPADE, VM ^{[1
]}

CORNFORTH, DP ^{[1
]}

SISSON, DV ^{[1
]}

机构：

[1] UTAH STATE UNIV, DEPT MATH & STAT, LOGAN, UT 84322 USA

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 05期

关键词：

MICROBES; COLOR; BRATWURST; MYOGLOBIN; LACTATE;

D O I：

10.1111/j.1365-2621.1992.tb11260.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A red discoloration sometimes occurs in vacuum-packaged bratwurst during storage. We attempted to characterize the red pigment and determine the effect of pH, cooking temperature, and sodium lactate on its incidence. Myoglobin was the red pigment in discolored samples. Myoglobin levels were lower in samples at pH (5.5) or cooked to 74-degrees-C. Discoloration was associated with microbial growth. Frozen samples had no red discoloration after 4 wks. Discoloration was not observed in bratwurst containing 2% sodium lactate and cooked to 74-degrees-C. In preventing red discoloration cooking to 74-degrees-C without lactate was as effective as cooking to 68-degrees-C with lactate.

引用

页码：1053 / 1055

页数：3

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