Encapsulated Cured-Meat Pigment and its Application in Nitrite-Free Ham |
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| Authors: | ADAM R. O'BOYLE NAZNIN ALADIN-KASSAM LEON J. RUBIN LEVENTE L. DIOSADY |
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| Affiliation: | The work was done in the Food Engineering Group of the Dept. of Chemical Engineering &Applied Chemistry, Univ. of Toronto, Toronto, Canada, M5S 1A4. Authors Rubin and Diosady are associated with the Univ. of Toronto. Author O'Boyle's present address: Bio-hol Developments, 11 Vanley Ct, Downsview, Ontario, M3J 2B7. Aladin-Kassam is no longer professionally employed. Address inquiries to Dr. Leon J. Rubin. |
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| Abstract: | The preformed cured-meat pigment dinitrosyl ferrohemochrome (DNFH) is an essential element of our nitrite-free meat-curing system. It undergoes rapid oxidation in the presence of air and light and must therefore be stabilized. DNFH was microencapsulated by a spray-drying technique. Suitable encapsulating materials were combinations of β-cy-clodextrin and the modified starches N-Lok or maltodextrin. β-cyclodextrin was an essential constituent of the coating. The encapsulated pigment remained stable for more than 1 yr. It was applied to ham muscle to produce a nitrite-free ham indistinguishable from its nitrite-cured counterpart. The pigment was sparingly soluble. The problem of DNFH dispersion was, for the most part, overcome with a judicious selection of processing steps. |
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| Keywords: | cured meat pigment ferrohemochrome nitrite-free color stabilization microencapsulation |
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