Colour Stabilisation of Haem-Iron Hydrolysate Using Sodium Nitrite Alternatives

S. Chhem-Kieth; J. Ruiz-Carrascal

Colour Stabilisation of Haem-Iron Hydrolysate Using Sodium Nitrite Alternatives

In: 63rd International Congress of Meat Science and Technology

Authors:

S. Chhem-Kieth

S. Chhem-Kieth ¹Danish Crown Ingredients, Marsvej 43, 8960 Randers, Denmark

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J. Ruiz-Carrascal

J. Ruiz-Carrascal ²Department of Food Science, University of Copenhagen, Rolighedsvej 30, 1958 Frederiksberg C, Denmark; schki@danishcrown.dk

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Type:: Chapter

Pages:: 585–586

DOI:: https://doi.org/10.3920/9789086868605_259

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In order to investigate a potential alternative to sodium nitrite in the color stabilisation of meat products, the effects of 4-methylimidazole (4-MeI), pyrrolidine (Pyrl), and sodium nitrite (SN) on colour parameters (UV-Vis spectra and derived CIELab) of haem-iron hydrolysate (HiH) isolated from pig haemoglobin and pure haemin standard were studied. Haem-ligand complexes were kept in solution over a 15-days storage period. Considering both stability over time and haem-ligand affinity, HiH-derived samples showed more promising results than their haemin counterparts. 4-MeI showed colour changes from a 1:50 molar ratio, and a higher chromatic stability over a two weeks period. On the other hand, Pyrl exhibited a red hue from a 1:100 molar ratio onwards, and low stability after a 24 h-storage period.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Colour Stabilisation of Haem-Iron Hydrolysate Using Sodium Nitrite Alternatives

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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