Effect of Pectin to Improve Corn Starch to Affect the Color Presentation of Paprika Red in Prepared Meat Products

Abstract

To improve the adverse effects of corn starch on the color presentation of paprika red in prepared meat products, the characteristics of the effects of different concentrations of corn starch, pectin and paprika red on the color of the system were studied. The uniform design was used to optimize the concentration of the three components, and the partial least squares quadratic polynomial was used for data regression analysis. The predictive model was established that taking concentration of corn starch, pectin and paprika red as independent variables, L*, a*, b*, h, ΔE and the scattering rate as dependent variable. Results showed that, the prediction model had high accuracy, the ratio of corn starch, pectin and paprika red at best color of system, was the combination of various factors: Corn starch concentration 5.37%, pectin concentration 2.90%, paprika concentration 0.27%. At this time, the total color difference and scattering rate were: L* 49.6024, a* 39.7159, b* 40.0236, h 44.6671, ΔE 10.3461, scattering rate 0.2063. The optimal color conditions were verified to be effective in improving the color of corn starch-paprika red system in prepared meat products. In this paper, the ratio of corn starch, pectin and paprika red at best color of system obtained by the prediction model could effectively improve the color of corn starch-paprika red system.

Keywords

• prepared meat products
• corn starch
• paprika red
• pectin
• uniform design
• partial least squares regression (plsr)
• prediction model