Question

The most commonly used color enhancer in cooked sausages is -

• A. Citric acid
• B. Acetic acid
• C. Ascorbic acid
• D. Gallic acid

Hint:

By accelerating the chemical reduction of nitrite to \(\text{NO}\), ascorbic acid prevents the formation of carcinogenic nitrosamines during high-temperature cooking of cured meat products.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Development of the stable, cured pink color in cooked sausages depends on the reduction of added nitrites/nitrates to nitric oxide (\(\text{NO}\)), which then reacts with muscle myoglobin.

Step 2: Detailed Explanation:
- Ascorbic Acid (Vitamin C) or its isomer, sodium erythorbate, is widely used in the processed meat industry as a cure accelerator and color enhancer.
- Ascorbic acid acts as a powerful reducing agent. It directly reduces nitrous acid (formed from curing salts) to nitric oxide (\(\text{NO}\)) rapidly during the mixing and emulsification of the sausage batter.
- This rapid generation of \(\text{NO}\) ensures that when the sausage is cooked, the maximum amount of myoglobin is converted into the highly stable pink pigment, nitrosylhemochrome, resulting in a uniform, bright pink cured color.
- It also prevents the oxidation of fats and reduces residual nitrite levels in the final product.

Step 3: Final Answer:
The color enhancer is Ascorbic acid, which corresponds to option (C).