Color development of fish sausage with ferrihemochrome-forming nitrogenous bases as possible substitutes for nitrite.

Abstract

Ferrihemochrome-forming nitrogenous bases, such as imidazole, 5(4)-aminoimidazole-4(5)-carboxamide (AICA), and amino acid derivatives were tested for their ability to develop a pink color using a fish sausage model in order to seek substitutes for nitrite in meat curing. When 40mM of imidazole and 0.1% of bromate were added, the model developed a reddish-pink color with slightly orange tint. An antioxidant protected the developed color from fading on the surface portion of the model during storage at 50°C. In the presence of 0.05% of bromate, 20mM of AICA caused the development of a reddish-purple color. In combination with either 40mM of imidazole, carnosine, tyrosine ethyl ester, or phenylalanine ethyl ester, AICA produced a bright red color in the model which was slightly less in intensity than that developed with nitrite and ascorbate. The developed color was stable to fading during 7 days of storage at 50°C. Ferrihemochromes, derived from denatured myoglobin and the above-mentioned nitrogenous bases, were considered responsible for the red hue of the model. The reaction of AICA with urea denatured myoglobin was also examined spectrophotometrically in phosphate buffer solution.