魚肉ソーセージに関する研究-V : 魚肉ソーセージの色におよぼすL-アスコルビン酸およびエリソルビン酸の影響

概要

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In order to obtain an objective measure of evaluating the surface color of fish sausage, reflactance spectra of fish sausage surfaces after various treatments (Fig. 1) and extinction ratios of them at 570/650mμ (Table 1) were measured. It was confirmed that the ratio is useful to evaluate the surface color of fish sausage. The effects of erythorbic acid on the formation of cured color and on the discoloration of fish sausage were compared with those of L-ascorbic acid, using E570/E650 as an index in evaluating them. As shown in Table 1 and Fig. 2-4, the intensity of erythorbic acid in accelerating the color formation and protecting the discoloration was about the same as that of L-ascorbic acid.
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