Color Stabilization

Hydrogen peroxide is produced by the indigenous bacterial flora and can also be produced by lactic acid bacteria when oxygen is available. Even the more stable meat pigments are subject to oxidation and therefore also to reactions with hydrogen peroxide, which results in undesirable color pigments such as the green verdoheme and the yellow bili-verdin (13). In combination with the red and brown meat pigments, the human eye will perceive this conglomerate of pigments as grey spots or even grey cores may be perceived to appear in the sausages (14). Both are typical defects associated with dry-cured sausages. Hydrogen peroxide is decomposed in presence of catalase, an enzyme produced by Staphylococcus /Kocuria (15).

Berry Boosters

Berry Boosters

Acai, Maqui And Many Other Popular Berries That Will Change Your Life And Health. Berries have been demonstrated to be some of the healthiest foods on the planet. Each month or so it seems fresh research is being brought out and new berries are being exposed and analyzed for their health giving attributes.

Get My Free Ebook


Post a comment