Effect of Paprika ( <i>Capsicum annum</i> ) on Color of Spanish‐type Sausages During the Resting Stage

Abstract

ABSTRACT: The effects of 3 particle sizes of the mince and 3 paprika concentrations on color parameters (CIELAB color space) of Spanish‐type sausage during the resting stage were studied. The addition of paprika to minced meat reduced lightness. Redness values of minced meat batters with added paprika (30 g/kg) were a result of the paprika they contain, and because the effect of the meat color itself was masked. The contribution of meat yellow components to yellowness values differed with the degree of mincing and increased with coarseness. The effect of paprika on the reflectance spectra of the 3 minces studied was similar and determined the form of the spectrum regardless of the product or processing. Modifications of the color of products containing paprika were due principally to changes which the spice underwent.