R. L. Dick

Nitrosoheme Pigment Formation and Light Effects on Color Properties of Semidry, Nonfermented and Fermented Sausages

Development of the nitrosoheme pigment responsible for visual color properties was studied in the preparation of cured, semidry nonfermented and fermented sausages. Color stability of vacuum packaged sausages differing in pH was also evaluated during 6 weeks of light exposure, and after 6 weeks in dark storage. Total pigment conversion to nitrosoheme increased (P<0.05) during 9.75 h of fermentation at 38°C. The maximum pigment conversion attained upon heat processing to 60°C appeared dependent on prior nitrosoheme formation during fermentation. Judd-Hunter tristimulus coordinates of semidry sausages showed higher (P<0.05) initial +a (redness) values when the pH was 4.85 or 4.65 as compared to pH 5.30 or 6.00. During 6 weeks of light exposure, sausage pH, and time in display were significant factors for each color property. By the fourth and sixth weeks of light exposure, nonfermented sausages (pH 6.0) had maintained redness characteristics better than all fermented sausages (pH 5.30, 4.85, and 4.65) as shown by higher +a and lower hue angle (θ) values. After 6 weeks of light exposure or dark storage, there were no differences (P>0.05) in any color property or nitrosoheme pigment content for nonfermented sausages. However, light exposure, as compared to dark storage, altered (P<0.05) all color properties and reduced (P<0.05) the nitrosoheme pigment content for fermented sausages.