牛血在食品中的加工利用新技术  

A Review on New Technologies for Processing and Application of Bovine Blood in Food

作　　者：辛营营[1] 周长旭[1] 张雅玮[1] 谌启亮[1] 邵斌[1] 熊雄[1] 吴定晶[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室,江苏南京210095

出　　处：《肉类研究》2011年第8期55-58,共4页Meat Research

摘　　要：牛血含有丰富的蛋白质及矿物质,具有较高的营养保健价值,而且资源丰富,但利用率较低,因此在人类食品应用上的开发成为热点话题。本文从牛血的血浆蛋白、珠蛋白、血红素等组成成分进行营养及理化特性分析,进而阐述其在食品中的加工利用价值:血浆蛋白和珠蛋白可作为新型添加剂应用于灌肠类肉制品和焙烤类食品中,提高产品质量和得率;血红素生产合成卟啉锌可作为天然红色素应用在食品中,颜色稳定且补充人体所需矿物质。Bovine blood is rich in proteins and minerals and valuable in nutrition and health care.In spite of its abundance,the resource is poorly utilized.Thus,research on applications of bovine blood in human food is becoming a hot topic.This paper analyzes nutritional and physicochemical characteristics of bovine plasma protein,globin and heme and elucidates the application value of bovine blood in food processing.Bovine plasma protein and globin as new additives have been applied in meat products such as sausages and baked foods to improve product quality and yield.Zinc porphyrin derivatized from bovine heme has been applied in foods as a natural red pigment,which is stable in color and contains essential minerals to the human body.

关 键 词：牛血 加工利用 新技术 蛋白 卟啉锌 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]