摘要
以新鲜猪血为原料,用新的配体替代亚硝酸钠,与血红蛋白反应,制备新型无硝血红蛋白着色剂。通过观察日光下的色泽变化、稳定性及应用于灌肠试验,结果表明,新型着色剂的光稳定性、耐热性均优于亚硝基血红蛋白,在肉糜肠中的应用效果与亚硝基血红蛋白无显著差异,可以达到无硝生产的目的。
Properties of nitrite -free hemoglobin pigment, which was prepared from pig blood by using new reagent instead of nitrite, were investigated on change and stability of its color under sunlight and heating. Then this novel pigment was used in sausage products. The results show that stability of the pigment is superior to CCMP. There are no notable differences comparing with CCMP when used for comminuted muscle sausages. So aim for meat products without nitrite becomes true.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第4期148-151,共4页
Science and Technology of Food Industry
