Inhibition of Red Discoloration in Cooked, Vacuum Packaged Bratwurst

Document Type

Article

Journal/Book Title/Conference

Journal of Food Science

Volume

57

Issue

5

Publication Date

1992

First Page

1053

Last Page

1055

Abstract

A red discoloration sometimes occurs in vacuum-packaged bratwurst during storage. We attempted to characterize the red pigment and determine the effect of pH, cooking temperature, and sodium lactate on its incidence. Myoglobin was the red pigment in discolored samples. Myoglobin levels were lower in samples at pH (5.5) or cooked to 74°C. Discoloration was associated with microbial growth. Frozen samples had no red discoloration after 4 wks. Discoloration was not observed in bratwurst containing 2% sodium lactate and cooked to 74°C. In preventing red discoloration cooking to 74°C without lactate was as effective as cooking to 68°C with lactate.

Comments

Originally published by Wiley Interscience. Abstract and full text available via remote link.

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