猪血亚硝基血红蛋白用于肉制品的研究  

Application Research of Pig Blood Nitrosohemoglobin in Meat Products

作　　者：李盛华[1] 刘福强[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《食品与药品》2009年第2期21-23,共3页Food and Drug

摘　　要：目的探讨亚硝基血红蛋白用于肉制品中的效果及腌制工艺对产品的影响。方法将制备的猪血亚硝基血红蛋白添加至灌肠制品,将色度、物性检测和感官评价相结合作出评价,并与亚硝酸钠发色产品比较。结果在原料肉腌制,斩拌过程中添加亚硝基血红蛋白,可改善产品的色泽和质构,提高产品稳定性并降低亚硝残留量。结论肉制品添加亚硝基血红蛋白可行,腌制工艺使效果更佳。Objective To study the application effect of nitrosohemoglobin in meat products and the influence of salting technology on meat products. Methods The products were compared with sodium nitrite-cured samples by the colorimeter, texture analysis and sensory evaluation after the addition of nitrosohemoglobin. Results The addition of nitrosohemoglobin in the salting, cutting and mixing processes of raw material meat could improve the color and texture property of the final product, increase the stability and decrease the residu al sodium nitrite. Conclusion It＇s feasible to add nitrosohemoglobin into meat products with a better effect of salting.

关 键 词：亚硝基血红蛋白 亚硝酸钠 应用 发色 

分 类 号：TS202.3[轻工技术与工程—食品科学]