糖化亚硝基血红蛋白制备工艺的优化及在肉糜中的应用  

Preparation of glycosylated nitrosyl hemoglobin and application in meat batter

作　　者：张红涛[1] 李沛军[1] 孔保华[1] 李宁[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品科技》2012年第12期94-97,共4页Food Science and Technology

基　　金：国家十二五科技支撑计划项目(2012BAD28B02);东北农业大学创新专项基金项目(CXZ011)

摘　　要：亚硝酸钠在食品工业中是一种重要的食品添加剂,但由于其潜在的致癌性,使其应用受到限制。研究以新鲜猪血红蛋白为原料,制备合成糖化亚硝基血红蛋白,并对其制备条件进行优化,同时考察合成色素在肉糜中的呈色效果。结果表明:制备糖化亚硝基血红蛋白反应体系最适pH值为7.5,1L血球液中亚硝酸钠最适添加量为2g。将所制备的产品应用于肉糜中,其发色效果优于对照和添加亚硝酸钠组,且亚硝酸钠残留量仅为13.29mg/kg,显著低于添加亚硝酸钠组的24.77mg/kg(P<0.05)。这表明合成的糖化亚硝基血红蛋白作为一种亚硝酸盐发色功能的替代物,不仅具有很好的呈色效果,还可降低腌肉制品中亚硝酸钠的残留量。Sodium nitrite is an important food additive in meat industry, but because of its potential carcinogenicity, the use of nitrite is limited. In this study, fresh blood cell was used for synthesizing glycosylated nitrosyl-hemoglobin （G-NO-Hb）, and the preparation conditions were optimized. The results showed that the optimum pH for synthesizing G-NO-Hb was 7.5, amount of sodium nitrite was 2 g/L. The G-NO-Hb was applied in meat batter, the result revealed that the meat batter adding G-NO-Hb had a higher a＊-value than control and adding nitrite＇s sample, and the residual nitrite was only 13.29 mg/kg which was significantly lower than the 24.77 mg/kg of adding nitrite＇s sample （P〈0.05）. It revealed that G-NO-Hb as a potential pigment used in meat processing substitute for nitrite can not only produce the pink color but also reduce the residual nitrite in cured meat products.

关 键 词：糖化亚硝基血红蛋白 亚硝酸钠 肉糜 颜色 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]