Effect of Warming Treatment and Erythorbate on the Acceleration of Color Formation in Meat Products.

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  • 食肉製品の発色に及ぼす加温処理とエリソルビン酸塩の効果
  • ショクニク セイヒン ノ ハッショク ニ オヨボス カオン ショリ ト エリソルビン サンエン ノ コウカ

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“Warming treatment” is known as a meat processing technology. In this treatment, the meat is warmed to a medium temperature after curing, then dried and smoked. Through this process, color, flavor and rheological properties of meat products are known to improve. Erythorbate appears to produce nitric oxide from nitrite more efficiently, and also the color formation is accelerated. Research was carried out on the effect of warming treatment of color formation of meat products and the combination effect of erythorbate addition. The porcine meat (24hr postmortem) was minced and NaCl (2%) plus NaNO2 (100ppm) were added, and vacuum packed to be cured. Sodium erythorbate (NaEry) was added to a level of 0.055%. The sample including 0.05% of sodium ascorbate (NaAsc) was prepared for comparison. After several days, each sample was stuffed into vacuum packs, plastic casings (Krehalon film) and/or hog casings. The samples were then warmed in a water bath or in a smoke house at 50°C. In the smoke house, the relative humidity (RH) was controlled at 80%. After reaching 40°C in the center of the meat samples, they were then cooked at 75°C for 1 hour. The color forming ratio, discoloration extent against light exposure and residual nitrite were determined. The effect of warming treatment was not observed in the sample without addition of NaEry or NaAsc. By warming with the addition of NaEry or NaAsc, the color formation tended to increase in both cases. When the warming time increased, the color showed no difference compared with the control sample. In the experiment with natural hog casings, the sausage sample with 80% RH reached more quickly the intended temperature compared with the case of 70% RH, and showed a relatively higher color formation. Under the light exposure with 2, 500 Lux, discoloration was found also in the warming treated and NaEry-or NaAsc-added samples. However, the initial difference of the color formation compared with the control sample was kept during 90min of exposure. In this experiment, the difference of the residual nitrite level with and without warming treatment could not be detected. Both the NaEry and NaAsc decreased the nitrite level, and the significant difference among these agents could not be observed.

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