Replacement of artificial color punceau red 4R (PR) by powdered hemoglobin in the manufacture of cooked sausage and its effects in the texture

Abstract

This project evaluated powdered hemoglobin as a natural color in the manufacture of a cooked sausage product (low cost “salchichón” type), instead of the artificial color Ponceau Red 4R (PR). Three samples of sausage with 100, 200 and 300 mg/kg of hemoglobin and one reference sample with 200 mg/kg of PR (maximum amount allowed by legislation) were prepared. The color intensity was qualitatively evaluated in the operations of cooking and drying of the samples, utilizing the Pantone color table. The color intensity was more stable in the samples with hemoglobin than in the sample with PR. In order to incorporate higher contents of hemic iron, samples with 200, 225, 250, 275 y 300 mg/kg of hemoglobin were prepared. The texture of these amples was evaluated by cutting (Warner Bratzler) and biting (Volodkevich) tests. The texture in these samples was higher than in the reference sample, a negative indicator of sensory quality. For this reason, the sample with 100 mg/kg of hemoglobin was evaluated. The texture and the physicochemical parameters according to the NTC 1325 of this sample were similar to those of the reference sample, and also a higher iron content. The cooking and drying thermal processes did not affect significantly the color intensity in the samples with hemoglobin. It is concluded that powdered hemoglobin can be used as a natural color in cooked sausage improving the content of hemic iron of high bioavailability