HbNO在发酵灌肠制品中的应用研究  

Study on Application of Nitrosohemoglobin in Sausage Products

作　　者：蒋云升[1] 薛党辰[1] 董杰[1] 刘莎[1] 郭本功[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225001

出　　处：《食品科学》2007年第7期166-170,共5页Food Science

基　　金：江苏省"十五"科技攻关项目(BE2005331);扬州大学自然科学基金项目(2006XJJ17)

摘　　要：使用猪血和NaNO2制备亚硝基血红蛋白(HbNO),将其代替助色剂NaNO2应用于香肠中,能有效降低香肠中NO2残留量,并提高其铁的含量。进一步添加产香发酵菌和天然抗氧化剂,在增进香肠风味,消除肉毒中毒隐患及抗氧化保质方面起控制作用,从而实现其低硝、高铁、增香、保质、安全的目标。Using pig blood and NaNO2, we conducted the experiment of the synthesis of nitrosobemoglobin （HbNO） and put it into sausage instead of the color additives NaNO2. The result shows obvious reduction of the amount of residual NO2 and enhancement of the inclusion of iron. The addition of natural antioxidant and microbe which made sausage ferment to meat improved the sausage flavor and played a controlling role in removing hidden peril and enduring preservation and antibotulinum. All mentioned above help achieve the aim to lower the nitrite content and increase the amount of iron, improve the flavor, ensure safety of sausage.

关 键 词：HbNO 灌肠 低硝 高铁 抗氧化 增香 

分 类 号：TS202.3[轻工技术与工程—食品科学]