NOTE - STABILITY OF RED BEET POWER COLOR DURING COLD-STORAGE OF COOKED HAM

被引：0
|
作者：
GUERRA, MA
MARTIN, M
RAMOS, M
CEREZAL, P
机构：
来源：
REVISTA ESPANOLA DE CIENCIA Y TECNOLOGIA DE ALIMENTOS | 1994年 / 34卷 / 06期
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中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
The effect of red beet powder as a colouring matter in rapidly cured cooked ham was studied. A control containing erytrosine was used. Samples were measured for colour changes after 0, 30, 60 and 90 days storage. Results indicated that ham color was stable during the first 60 days in storage to 4 degrees C. However, and increase in yellowness and a decrease in redness were observed after 90 days storage in both variants. Ham preprared with red beet powder showed a less intense red color at this stage.
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页码：684 / 689
页数：6
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