无硝干腌肉制品中锌-原卟啉Ⅸ形成的研究进展  

Recent Progress in the Research of Zinc Protoporphyrin Ⅸ Formation in Nitrite-Free Dry-Cured Meat Products

作　　者：胡宏海[1] 张泓[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《肉类研究》2014年第5期37-40,共4页Meat Research

基　　金："十二五"国家科技支撑计划项目(2014BAD04B02);农业行业管理基本业务经费项目(2130112)

摘　　要：对无硝干腌肉制品中锌-原卟啉Ⅸ形成的研究进展进行了较为系统的阐述。锌-原卟啉Ⅸ是无硝干腌肉制品中的主要红色色素,研究结果表明其生成量与工艺条件密切相关,通过优化工艺参数可促进肉制品中锌-原卟啉Ⅸ,但其形成机制还尚待进一步阐明。This paper systematically reviews recent progress in the research of zinc protoporphyrin IX formation in nitrite-free dry-cured meat products. Zinc protoporphyrinⅨis the principal red pigment in dry cured meat products without nitric, and its formation has been considered closely related to processing conditions. Under optimized process parameters zinc protoporphyrinⅨformation can be promoted in meat products, but its formation mechanism remains to be further elucidated.

关 键 词：干腌肉制品 亚硝基肌红蛋白 锌-原卟啉Ⅸ 硝酸盐 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]