ArticleJournal of food science and technology2024
Influence of combination treatment with natural colorant and additives on the physicochemical properties of emulsified pork sausages during storage.
Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Development of a crocetin-glycyrrhizic acid supramolecular composite pigment for enhancing meat color and reducing contaminant formation during heat processin.Food chemistry: X · 2026Article
- Quality characteristics of nitrite-free emulsified pork sausages with gardenia red-based additive combinations.Food science of animal resources · 2026Article
- Properties of encapsulated raspberry powder and its efficacy for improving the color stability and amino acid composition of pastırma cemen pastes with different pH during long term cold-storage.Journal of food science and technology · 2025Article
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Authors and funding
2 authors.
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No grant is acknowledged in the PubMed record.
Abstract
This study aimed to evaluate the influence of combination treatment with a natural colorant (Gardenia red) and additives (sodium caseinate and maltodextrin) on the physicochemical properties of emulsified pork sausages at 0 and 4 weeks. The experimental design included a control (sodium nitrite 0.01%) and 5 treatments: T1 (Gardenia red 0.04%); T2 (Gardenia red 0.04% + sodium caseinate 0.2%); T3 (Gardenia red 0.04% + maltodextrin 0.03%); T4 (Gardenia red 0.04% + sodium caseinate 0.2% + maltodextrin 0.06%), and T5 (Gardenia red 0.04% + sodium caseinate 0.4% + maltodextrin 0.03%). The T1-T5 emulsion treatments exhibited increased redness; in addition, the redness further increased in emulsified pork sausages during storage (
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