Effects of natural colorants on physicochemical properties and sensory acceptance of Nham
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Abstract
Nham is a traditional fermented meat product of Thailand made from ground pork. In the production process, chemicals such as nitrate or nitrite compound are commonly used as the ingredients to maintain its pink color. However, if these chemicals are used in improper amounts, they may be harmful to the customer’s health. In this study, the effects of three natural colorants, rosella flower powder, tomato powder, and safflower powder at three levels (0.2, 0.4 and 0.6% w/w) were reported by comparing with the control formula and the formulas containing sodium nitrite. The results showed that, pH values decreased and total acidity represented by lactic acid content increased continuously as the fermentation time increased. An increase in natural colorant content resulted in decrease in lightness (L*) and increase in redness (a*) and yellowness (b*). All three types of natural colorants at all levels affected the texture characteristics and sensory acceptance (p<0.05), but had no effect on proximate composition of Nham (p≥0.05). All types of natural colorant at all levels resulted in higher hardness, adhesiveness, cohesiveness, springiness and chewiness compare to the control formula. Nham samples with 0.4% and 0.6% tomato powder showed no difference in sensory scores for color, flavor, taste, and firmness compared to the control formula (p≥0.05). Nham sample with 0.4% tomato powder showed the highest sensory scores for all attributes. Thus, 0.4% w/w tomato power was shown to be the optimum natural colorant as an alternative to nitrate and nitrite in Nham products
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