Liha töötlemine
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
often used are dextrose, glucose, sucrose, and extracts) are also added (Roncalés 2007). For
annaabi.ee 
