ShareCochineal as a colorant in processed pork meat. Colour matching and oxidative stability.
Author(s) : MADSEN H. L., STAPELFELDT H., BERTELSEN G., SKIBSTED L. H.
Type of article: Article
Summary
Comparison of the colour of luncheon meat containing 5.4 ppm of erythrosine or 0, 20, 40 and 60 ppm of cochineal. Effect of cold storage for 40 days on the changes in colour, lipid oxidation and meat flavour.
Details
- Original title: Cochineal as a colorant in processed pork meat. Colour matching and oxidative stability.
- Record ID : 1994-0342
- Languages: English
- Source: J. agric. Food Chem. - vol. 46 - n. 3
- Publication date: 1993
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Indexing
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Themes:
Food quality and safety. Microbiology;
Meat and meat products - Keywords: Lipid; Meat; Organoleptic property; Meat product; Pork; Cold storage; Colour
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