摘要
多年以来,亚硝酸盐由于其良好的发色、防腐和呈味作用在肉制品的加工中一直占着主导地位。但是研究发现亚硝酸盐食用过多的确危害人体健康。因此,寻找亚硝酸盐的替代物迫在眉睫。红曲色素是由红曲霉代谢的一类天然色素,其应用于肉制品在功能和作用上与亚硝酸盐非常相似,不存在亚硝酸盐的危害性,是亚硝酸盐的一种理想替代物。
Over the years, nitrite occupied the dominant position during the meat processing due to its excellent colourant, anti-corrosion and flavor, but it was found do harm to human health recently.Therefore, searching for alternatives to nitrite is imminent, monascus pigment is a natual matter produced by manascus. It has the similar function with nitrite when applies in meat product, no nitrite bad effect and it is an idea substitute for nitrite.
出处
《肉类研究》
2011年第1期33-36,共4页
Meat Research
关键词
红曲色素
肉制品
应用
monascus pigment
meatproduct
application
