EFFECT OF THE PREFORMED COOKED CURED-MEAT PIGMENT (CCMP) ON COLOR PARAMETERS OF MUSCLE FOODS |
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| Authors: | FEREIDOON SHAHIDI RONALD B PEGG |
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| Affiliation: | Food Science Program Department of Biochemistry Memorial University of Newfoundland St. John's, NF Canada, A1B 3X9 |
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| Abstract: | The color characteristics of comminuted muscle samples from different species treated with varying levels of the preformed cooked cured-meat pigment (CCMP) were compared to those of their nitrite-cured counterparts. Muscle samples tested were beef, chicken, lamb, pork and seal as well as surimi from cod and seal. Hunter L, a, b values of treated meats depended on the original myoglobin content of muscles as well as the addition level of CCMP. Presence of some myoglobin was found necessary in order to impart a cured color to meats and therefore cod surimi treated with CCMP showed a dull uncured rather than a typical cured color observed with other meat tissues. |
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