血源性腌肉色素研究进展  

Research Progress in Cured Cooked-meat Pigments Derived from Blood

作　　者：王纪霞[1] 王瑞华[1] 王海波[1] 孙明胜[1] 杨国锋[1] 肖贺[1] 蔡克周[1] 周存六[1] 陈从贵[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2010年第19期449-452,共4页Food Science

基　　金：国家大学生创新性实验计划项目(091035951);合肥工业大学大学生创新性实验计划项目(2009cxsy207);科技部科技人员服务企业行动计划项目(2009GJC30045);安徽省科技攻关项目(08010301080)

摘　　要：硝酸盐、亚硝酸盐替代物的研究一直是肉类加工行业亟待解决的技术问题。本文对血源性腌肉色素的制备原理和方法及其性质和应用等研究现状进行详细综述,指出目前腌肉色素研究存在的问题和今后努力的方向,为腌肉色素等相关研究提供借鉴。It has been an urgent issue to find an alternative to nitrate and nitrite in the field of meat industry. In this paper,the preparation principle and methods,properties and applications of cured cooked-meat pigments （CCMP） are reviewed. Meanwhile,the current problems as well as further research direction are also discussed. All of these investigations will be helpful fools for the further development of CCMP.

关 键 词：配体 血红蛋白 腌肉色素 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]