锌原卟啉形成和呈色机理及替代肉制品中亚硝酸盐的研究进展  

Research Progress on the Formation and Chromogenic Mechanism of Zinc Protoporphyrin and Its Replacement for Nitrite in Meat Products

作　　者：杨千慧 刘骞[1] 陈倩[1] 李敏 孔保华[1] YANG Qianhui;LIU Qian;CHEN Qian;LI Min;KONG Baohua(College of Food Science,Northeast Agricultural University,Harbin 150030,China;Delisi Group Co.,Ltd.,Weifang 262200,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]得利斯集团有限公司,山东潍坊262200

出　　处：《食品科学》2023年第23期293-303,共11页Food Science

基　　金：国家自然科学基金区域创新发展联合基金项目(U22A20547);黑龙江省“百千万”工程重大科技专项(2021ZX12B05)。

摘　　要：亚硝酸盐因特有的功效被广泛用于肉制品加工中,特别是其促进肉制品发色和抑菌的作用。由于消费者对亚硝酸盐健康风险的担忧和对天然清洁标签产品的需求,寻找亚硝酸盐替代品成为肉制品加工的研究热点。锌原卟啉(zinc protoporphyrin,ZnPP)作为一种天然的色素物质,在促进肉制品发色方面发挥了显著优势。本文阐述了ZnPP的性质、形成机理、定量分析方法和在肉制品中的分布情况,重点综述了ZnPP形成的影响因素,并对其应用前景进行了展望,以期为低硝肉制品加工产业的发展提供新的途径。Nitrite has been used widely in meat products because of its unique properties,especially its role in promoting the color development of meat products and its bacteriostatic effect.Searching for nitrite alternatives has become an urgent topic for the meat industry due to consumers’concerns about the potential health risk associated with nitrite and consumers’demand for natural products with a clean label.As a natural pigment substance,zinc protoporphyrin(ZnPP)has a significant advantage in promoting the color development of meat products.This paper introduces the properties,formation mechanism,quantitative analysis and distribution in meat products of ZnPP,with a focus on the factors influencing ZnPP formation.Finally,future prospects for the application of ZnPP are discussed in order to provide new ways for the development of the low-nitrate meat processing industry.

关 键 词：肉制品 亚硝酸盐 锌原卟啉 发色 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]