猪血亚硝基血红蛋白亚基色素的保存期限及其应用研究

以猪血和亚硝酸钠合成的亚硝基血红蛋白亚基色素为对象,通过光谱扫描、菌落总数测定和肉制品发色试验,研究色素在不同保存状态下的稳定性,以确定其保质期限。另外通过色差计测定该色素所制肉制品在贮藏期内的颜色变化,来判断色素发色的稳定性。结果表明:在-29℃冷冻条件下和采用真空冷冻干燥手段保存亚硝基血红蛋白亚基色素较为理想,保质期为6个月之久。而在肉制品贮藏期内,其色泽同样保持稳定,证实该色素添加到灌肠肉制品中是可行的。

Study on Shelf Life and Utilization of Nitrosohemoglobin Monomer from Porcine Blood

The objective of this article was nitrosohemoglobin monomer as the color agent of meat products,which synthesized from porcine blood and sodium nitrite.In order to determine its shelf life,the stability of nitrosohemoglobin monomer preserved by different methods was measured by spectral scan,bacterial count and chromophoric effects of meat products.The chromophoric stability of meat products colored by nitrosohemoglobin monomer was also measured by color-difference meter.The results showed that the best preservation method was frozen and freeze-drying;the shelf life of sample was over 6 months.And during the storage,the color of meat products was also stable.So it was feasible for nitrosohemoglobin monomer as the colorant of meat product and the substitution of sodium nitrite.