Effect of Water, Sodium Chloride, Lactic Acid, Sodium Nitrite, Sodium Ascorbate and Paprika upon Lightness (L*) in a Dry-cured Sausages Model System

Dry-cured meat products are traditional to Mediterranean countries, but in color science few papers have been published about objective colour measurements. Colour co-ordinates are related to different chemical and physical properties. Color studies during earlier stages can improve technological processes. The effect of the mincing process, paprika and curing agents, during the mixing-resting stage, on the lightness of the dry-cured sausage meat batter, was studied. A dry-cured sausage model system was elaborated. Traditional dry-cured spanish sausage formula was prepared with pork lean meat, spices and curing agents. Lightness determinations were made using CIELAB colour space (illuminant D and 10E observer). American Meat 65 Science Association Guidelines for colour measurements was followed. Lightness increased with the mincing process and water addition. Significant differences between water and salt addtion were found (p<0.05), salt effect compensates mincing and water addition effect upon meat batter lightness. The effect of the salt on L* occurred at the moment of its being added. The sodium nitrite and sodium ascorbate did not change the L*. Paprika addition reduces L* and its effects did not change during the process under study.