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Influence of the type of capsicum on chorizo colour loss.

Influencia del tipo de pimentón en la pérdida de color del chorizo fresco.

Author(s) : GÓMEZ R., PICAZO M. I., ALVARRUIZ A., et al.

Type of article: Article

Summary

Fresh pork sausages, a red line meat product, made using paprika with high coloring power, show a stronger initial colour, due to the red-green component and to the spectrophotometric colour units, is kept throughout the product shelf life. Paprika hygienization affects its stability. Addition of natural antioxidants (i.e. rosemary extract) to hygienized paprika proves to be a very effective way of maintaining high colour levels throughout the shelf life of meat products.

Details

  • Original title: Influencia del tipo de pimentón en la pérdida de color del chorizo fresco.
  • Record ID : 2002-0874
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 38 - n. 323
  • Publication date: 2001/06
  • Document available for consultation in the library of the IIR headquarters only.

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