Possibilities assessment of a colour modification in Wiener sausages made with plasma proteins

In the following work, it is proved that the usage of plasma proteins has badly effected the colour desirability in wiener sausages. In order to improve the degree of pigmentation, the cured blood and solution of betanin were used. The general optimisation procedure is based on determining the connection between the amount of added pigments and the colour desirability. First it was examined what ranges of L*, a*, b* (physical colour parameters) a sensory examination colour assessment (e.g. 4.0 points) can be related to. Next, it was examined what marks for the colour desirability were given to sausages colour with different amounts of single pigments and mixtures of various proportions.