亚硝基血红蛋白(HbNO)的合成制取及其应用于香肠中降低NO_2^-残留量的研究  

Studies on Synthesis of HbNO and its Application to Reducing Residual NO_2~－in Sausages

作　　者：马美湖[1] 唐进明 陈长龙 何彬 何厚云 李文彬 陈章平 周炯光 左晓红 杨红玲 

机构地区：[1]湖南农业大学食科院,长沙410128 [2]湖南万利食品工业集团,永州425000 [3]湘潭市畜牧水产局,湘潭411100 [4]湖南先锋食品集团公司,湘潭411100

出　　处：《食品科学》2001年第8期67-70,共4页Food Science

基　　金：国家科技部"湘潭市持续高效农业示范区建设"课题中科技攻关内容之一

摘　　要：对亚硝基血红蛋白(HbNO)的合成制取条件进行了研究。并对制得的亚硝基血红蛋白代替NaNO_2或NaNO_3应用於香肠等肉制品中进行试验，呈色效果良好，产品色泽鲜亮，稳定持久，风味独特，NO2残留量为1.75×10－6，有效降低了肉制品中NO_2残留量，达到了低硝的目的，有效地保证了肉制品安全性。The synthesis of HbNO and its use as color additives in meat products were put forward for the first time in this test.The detailed researches synthetic conditions of HbNO and its test to replace NaNO_2 or NaNO_3 in meat products like sausages were emphasized.The results of fresh and stable color,special flavor and bright products were obtained.Besides the amount of residual NO_2－in obvious reduction to 0.00175g/kg,the aim to lower the nitrate content of meat was achieved to ensure safety of meat products.

关 键 词：亚硝基血红蛋白 NO2残留量 低硝肉制品 香肠 应用 合成制取 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程] TS251.65[轻工技术与工程—食品科学与工程]