Abstract：This paper mainly studied the application of monascus color and sorghum Red in sausage. The purpose is to reduce the using of sodium benzoate. Pork was made into sausage and we do sole pigment experiment to ensure the content and scope of monascus color、sorghum red and sodium benzoate. Three factors and four levels orthogonal experiment was done after sole pigment. This experiment mainly determine the sausage’s moisture content、pH value、CIE L*value、CIE a*value、CIE b*value and the total number of colonies in different pigment in making sausage at storage. Finally, the analysis was made according to the result of coloring and anticorrosion. The result shows the best prescriptions of pigment in sausage is that sorghum red is 0.08g/kg、 monascus color is 0.03g/kg、sodium benzoate is 0.10g/kg.
2008, Vol. 22 
