Comparative Study on the Application of Three Natural Red Pigments in Vegetarian Meat Sausage
In order to explore the coloring effect of tomato red in vegetarian meat products,the coloration stability of tomato red,red yeast red and sorghum red before and after the ripening of vegetarian meat sausage,under different light,vacuum,storage temperature and repeated freeze-thaw conditions,and the application effect of the three pigments in vegetarian meat sausage was evaluated by sensory score.The results showed that the stability of lycopene sausage before and after ripening and under different light,vacuum,storage temperature and repeated freeze-thaw conditions was better than that of red yeast red and sorghum red.
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