干腌火腿肌肉红色色素的形成机理 条件和性质  

Mechanisms and conditions of formations and properties of red color pigments in dry-cured ham muscle

作　　者：竺尚武[1] 

机构地区：[1]浙江工商大学食品学院,浙江杭州310035

出　　处：《食品与机械》2007年第4期150-152,共3页Food and Machinery

摘　　要：腌制剂中添加硝酸盐或亚硝酸干腌火腿的特征性红色是由亚硝基肌红蛋白形成的。亚硝基肌红蛋白是由肌红蛋白与亚硝酸盐产生的一氧化氮发生反应而生成的。腌制剂中不添加硝酸盐或亚硝酸盐的干腌火腿的亮红色是锌-原卟啉Ⅸ形成的。这两种红色色素具有不同的性质。在整个加工过程中,腌制剂中不添加硝酸盐或亚硝酸盐的干腌火腿中锌-原卟啉Ⅸ的含量持续上升。腌制剂中添加亚硝酸盐会抑制锌-原卟啉Ⅸ的形成。The characteristic red color of dry-cured ham made with nitrate or nitrite is caused by nitrosylmyoglobin. Nitrosylmyoglobin is formed by the reaction of myoglobin with nitric oxide generated from nitrite. The bright red color of dry-cured ham made without nitrate or nitrite is caused by Zn-protoporphyrin Ⅸ. These two red pigments have different proper- ties. The content of Zn-protoporphyrin Ⅸ increases throughout the whole processing of dry-cured ham made without nitrate or nitrite. Addition of nitrite in the curing agent was found to inhibit formation of Zn-protopor- phyrinⅨ.

关 键 词：干腌火腿 亚硝基肌红蛋白 锌-原卟啉Ⅸ 硝酸盐 红色色素 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]