Sausage Color Measured by Integrating Sphere Reflectance Spectrophotometry When Whole Blood or Blood Cured by Nitrite is Added to Sausages

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Abstract
Color changes of the cut surface were evaluated in sausages where small amounts of blood have been added. Whole blood or blood cured with nitrite and ascorbic acid was added in the range 0–7 kg/100 kg basic recipe. Changes were measured by reflectance spectrophotometry, using an integrating sphere. The results were evaluated using the CIE 1932 and CIE 1976 L*, a*, b* systems. Best evaluation of surfaces was gained by judging the spectra (380‐760 nm), i.e. looking for the amount of nitrosoheme formed, and by calculating lightness as well as color, i.e. CIE 1932 AC or better CIE 1976 a* and b*.
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