Liha töötlemine
5; this binding among which natural (cochineal and paprika
to meat myoglobin to form the heat stable extracts) and artificial colorants are added to
NO-myoglobin is responsible for the typical improve cured red pigment stability (Roncalés
cured red color of fermented sausages 2007). Variable amounts (0.5%–3%) of
(Honikel 2008). The use of ascorbates has exogenous proteins are often used to assure
become a common practice, the main objec- protein gellation and phosphates to act as
tive being the improvement of the stability of thickeners, humectants, and gelling agents.
the red nitrosylated pigment and the preven- To achieve consumer demands for extremely
tion of lipid oxidation (Balev et al. 2005). savory products, flavor enhancers (glutamic
Sugars are also commonly added to fer- and guanylic acids), and flavoring agents
mented sausages, among which the most (protein hydrolysates, herbs, and smoke
annaabi.ee 
