title: Effect of amaranthus pigments on quality characteristics of pork sausages.
abstract: The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of a* values, sensory color, flavor and overall acceptance scores, but the significant reduction of b* values, TBA values and VBN values (p<0.05). Based mainly on the results of overall acceptance during 29 d storage, it could be concluded that Amaranthus pigments showed a potential as nitrite alternative for pork sausage manufacture.
authors: Cunliu
authors: C
authors: Zhou
authors: Lin
authors: L
authors: Zhang
authors: Hui
authors: H
authors: Wang
authors: Conggui
authors: C
authors: Chen
keywords: Amaranthus Pigments; Natural Colorant; Nitrites Alternative; Pork Sausage; Quality Characteristics