Abstract：The color values of monascus color, sorghumpigment and their mixture were measured after strong light exposure
for 0, 24 and 48 h respectively. It was shown that the photostability of sorghumpigment was the highest, with a decline
of only 1.3% after 48 h light exposure. Using single-factor experiments and orthogonal array design, the best pigment
formula for spiced pork shoulder was determined to be composed of 0.05% monascus color, 0.03% sorghumpigment and
1.5% caramel sauce. Further it was confirmed that the problem of fading during the shelf life of spiced pork shoulder
could be solved by applying the optimized pigment formula combined with a composite color fixative consisting of 0.04%
β-cyclodextrin, 0.04% sodiumascorbate, 0.05% citric acid, 0.06% sodium alginate.
2014, Vol. 28 
