Color changes in frankfurters manufactured with or without sodium nitrite and sodium ascorbate

摘要

The aim of this trial was to evaluate color changes in refrigerated frankfurters manufactured with or without sodium nitrite and sodium ascorbate. Frankfurters were produced using meat and fat from Iberian pigs, and there was two experimental treatments: control frankfurters (CF) were those manufactured with sodium nitrite (100 ppm) and sodium ascorbate (500 ppm), and experimental frankfurters (EF) were those manufactured without sodium nitrite and sodium ascorbate. Instrumental color (CIE L~*a~*b~*) of surface and inner area of the frankfurters were measured at 0, IS and 30 d post-manufacturing by using a Minolta CR-300 colorimeter. Inner a~* value of the EF was greater than CF at day 0, and no significant differences were found between treatments for surface color. At 15 d post-manufacturing, EF showed less L~* but higher b~* values than CF in both inner and surface of frankfurters. At the end of the trial (30 d), EF had less L~* but greater a~* and b~* values than CF in the inner area. However, no significant differences were found between treatments for surface color. In conclusion, the addition of sodium nitrite and sodium ascorbate to Iberian frankfurters did not affect surface color, but increased the a~* and b~* values of the inner layer.