Production of pork sausages by adding ang-kak to increase coloring
2000
Renu Pinthong | Lakkana Rujanakraikarn | Patcharee Pattanagul (Chiang Mai Univ., Chiang Mai (Thailand). Faculty of Agricultural Industry. Dept. of Food Science and Technology)
Rosy color in pork sausages derives from the added nitrite reacting with myoglobin pigment in meat. Although nitrite can inhibit dangerous microorganisms in the sausages, it can also react with amine substances to become a carcinogen nitrosamine. This study aimed to substitute nitrite with ang-kak to improve coloring in pork sausages. The main ingredients consisted of lean pork:fat:ice at 55:22:23. Non-meat ingredients as the percentage of main ingredients were 2 percent salt, 5 percent soy concentrate, 0.3 percent sodium tripolyphosphate (STPP), 0.01 percent sodium nitrite (NaNo2), 1 percent spices (pepper:garlic:ginger:coriander:cinnamon:clove in the ratio of 0.30:0.47:0.06:0.02:0.10:0.05) and 1.5 percent ang-kak. The ingredients were chopped for 10 min in bowl chopper at 2,250 rpm, and cooked in hot water for 15 min at 70 deg C.
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