Controlling the bleeding of carmine colorant in crabstick.

@article{Poowakanjana2009ControllingTB,
  title={Controlling the bleeding of carmine colorant in crabstick.},
  author={Samanan Poowakanjana and J. W. Park},
  journal={Journal of food science},
  year={2009},
  volume={74 9},
  pages={
          C707-12
        }
}
  • Samanan Poowakanjana, J. W. Park
  • Published 2009
  • Medicine, Chemistry
  • Journal of food science
  • Carmine used to color surimi seafood often seeps or bleeds from red-colored meat to white meat when vacuum-packed products go through high-temperature long-time pasteurization. Various physical and chemical treatments were examined to investigate means to inhibit or minimize carmine bleeding in surimi seafood products. Degree of bleeding was analyzed using L* (lightness) and a* (redness) as affected by carmine concentrations, pH, pasteurization conditions, and added calcium compounds. Bleeding… CONTINUE READING
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