牛血制备亚硝基血红蛋白在灌肠制品中的应用研究  

Application of Bovine Blood Nitrosohemoglobin(HbNO) in Sausage

作　　者：丁楠[1] 王玉田[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001

出　　处：《安徽农业科学》2012年第25期12671-12673,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]降低肉制品中亚硝酸钠的残留量,并有效利用废弃的血资源。[方法]将牛血制备的亚硝基血红蛋白添加到灌肠制品中,通过对照试验,分别对灌肠产品的感官、色度、物性、微生物水平、挥发性盐基氮、亚硝酸钠及铁含量进行测定。[结果]在斩拌时添加亚硝基血红蛋白的灌肠品质明显优于添加亚硝酸钠的灌肠,降低了灌肠中亚硝酸钠的残留量,同时增加了铁含量,抑制细菌的生长,延长产品的保质期。[结论]亚硝基血红蛋白替代亚硝酸钠应用于灌肠制品中是可行的。[Objective] To reduce the residue of sodium nitrite in meat products and effectively use the waste blood resources.[Method] The HbNO produced by bovine blood was added into the sausage,through comparative test,the sensory quality,color,properties,microbial level,volatile basic nitrogen,sodium nitrite and Fe contents of the sausage were determined.[Result] The sausage added with HbNO had obviously better quality than that added with sodium nitrite,its residue of sodium nitrite was reduced,the Fe content was increased,its bacterial growth was inhibited,and its shelf life was extended.[Conclusion] It is practical that HbNO replaces the sodium nitrite to be added into the sausage.

关 键 词：亚硝基血红蛋白 灌肠 应用 

分 类 号：S879.5[农业科学—畜牧兽医]