Study of color stability of food grade colorants for sausage products under the effect of sodium pyrosulphite | Ispitivanje stabilnosti boje prehrambenih koloranata u kobasicama pod uticajem natrijum pirosulfita
2011
Semenova, A.A., Rosselkhozacademia, Moskow (Russian Federation). GNU the V.M. Gordatov All-Russian Meat Research Institute | Nasonova, V.V., Rosselkhozacademia, Moskow (Russian Federation). GNU the V.M. Gordatov All-Russian Meat Research Institute | Veretov, L.A., Rosselkhozacademia, Moskow (Russian Federation). GNU the V.M. Gordatov All-Russian Meat Research Institute
The purpose of the work was to study the effect of sodium pyrosulphite on color changes of solutions of food grade colorants of different origin as used in manufacturing of sausage products. According to the results of the study of color characteristics L-lightness, a-redness and b-yellowness, the index of color stability under the effect of sodium pyrosulphite was calculated. The results of the studies have shown that is not recommended to use food grade colorants Ponceau 4R (E 124), both individually and in complex preparations, because the solution with Ponceau 4R loses its red color, becomes yellow or solved in red solution of carmine, thus making it markedly lighter. This was confirmed by instrumental evaluation.
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