| 猪血亚硝基血红蛋白在肉品中的应用研究 |
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| 引用本文： | 郑立红,陈尚武,任发政. 猪血亚硝基血红蛋白在肉品中的应用研究[J]. 食品科学, 2005, 26(12): 257-260 |
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| 作者姓名： | 郑立红 陈尚武 任发政 |
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| 作者单位： | 1. 河北科技师范学院食品工程系,河北,昌黎,066600;中国农业大学食品科学与营养工程学院,北京,100083
2. 中国农业大学食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 国家“十五”科技攻关项目（2001BA501A24-01） |
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| 摘 要： | 为了进一步确定HbNO在肉品中的可应用性，将适量亚硝摹血红蛋白作为着色剂制成火褪肠，感官状态完全接近哑硝酸钠发色效果，优于红曲色素的着色效果。由于具有很强的耐热性，亚硝基血红蛋白作为肉制品着色剂添加到高温火腿肠中是可行的。
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| 关 键 词： | 亚硝基血红蛋白 火腿肠 应用特性 |
| 文章编号： | 1002-6630（2005）12-0257-04 |
| 收稿时间： | 2005-08-05 |
| 修稿时间： | 2005-08-05 |
Studies on Application of Pig Blood Nitrosohemoglobin in Meat Product |
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| ZHENG Li-hong,CHEN Shang-wu,REN Fa-zheng. Studies on Application of Pig Blood Nitrosohemoglobin in Meat Product[J]. Food Science, 2005, 26(12): 257-260 |
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| Authors: | ZHENG Li-hong CHEN Shang-wu REN Fa-zheng |
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| Affiliation: | 1.Department of Food Engineering, Hebei Normal University of Science and Technology, Changli 066600, China; 2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China |
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| Abstract: | When proper nitrosohemoglobin as colorant was added in sausage, the color was very closed to the chromophoric effect of NaNO2, excelling the pigmentation effect of monascus pigment. So it was feasible for nitrosohemoglobin as colorant of meat product and substitution of nitrite to be added in high temperature. |
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| Keywords: | nitrosohemoglobin sausage application characterization |
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