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| Attempt to Prevent Spiced Pork Shoulder from Fading Under Light |
| ZHANG Hou-jun;TIAN Han-you;SHI Zhi-jia;QIAO Xiao-ling;ZHENG Gang;JI Chun-hua |
| 1. COFCO Wuhan Meat Product Co. Ltd., Wuhan 430200, China; 2. China Meat Research Center, Beijing 100068, China |
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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.
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2014, Vol. 28 
