Effect of carboxy-hemoglobin on color stability of cooked pork sausage

Arginine improves the color stability of hemoglobin powder during freeze-drying and storage

To increase the color stability of hemoglobin (Hb) powder, the technological conditions for arginine-hemoglobin (Arg-Hb) powder preparation were optimized by response surface methodology and the influence of arginine (Arg) on the color stability of Hb powder was evaluated. Results showed that: (a) Arg-Hb powder had better colors (less MetHb% and higher a* value) than Hb powder (p < 0.05); (b) using MetHb% as an indicator, the optimal conditions to prepare Arg stabilized Hb were Arg concentration of 10.5 mg/ml Hb extract, reaction pH of 10.75, and reaction temperature of 18°C; (c) pH and NaCl had a significant influence on the color stability of Hb (p < 0.05). At various NaCl concentrations and pH conditions, Arg-Hb solution showed better color than Hb (p < 0.05); (d) Arg-Hb powder had higher a* values and higher percentages of deoxyhemoglobin and oxyhemoglobin but lower MetHb% than Hb powder during storage (p < 0.05).

The role of monoxide hemoglobin in color improvement of chicken sausage

The role of monoxide hemoglobin (COHb) in improvement of chicken sausage color was investigated. COHb and NaNO₂ synergistically increased a* values. Addition of 0.1% COHb decreased the residual nitrite content in the presence of 0.001% NaNO₂. Compared with controls, the combined treatment resulted in significantly higher nitroso pigment contents while the single treatment resulted in slightly higher nitroso pigment contents. Visible spectrometry indicated that both nitrosohemochrome (NH) and hematin were the main ingredients of pigments extracted from chicken sausage treated with a combination of 0.006% NaNO₂ and 0.6% COHb. Formation of NH and hematin caused an increase in a* values and a decrease in L* values, respectively. COHb showed potential for use in meat product formulations.