摘要
探讨了一氧化氮法合成亚硝基血红蛋白的最佳工艺条件和亚硝基血红蛋白在火腿肠中的应用效果,并测定了火腿肠中亚硝基的残留量。实验结果表明,一氧化氮法合成亚硝基血红蛋白的最佳工艺条件为pH7.44,反应温度60℃,应用于火腿肠中呈色效果良好,持久稳定,亚硝基的残留量为2.50mg/kg。有效降低了肉制品中亚硝基的残留量,保证了肉制品的安全性。
The synthesis of HbNO from NO to replace NaNO2 in meat products like sausages were carried out, and the amount of residual NO2- are analyzed. The experiment shows that the best synthesis parameters for HbNO are： pH at 7.44 and temperature at 60℃. The results of fresh and stable color and bright products are obtained. The amount of residual NO2^- was reduced to 2.50mg/kg, so the aim to lower the nitrate content of meat is achieved to ensure safety of meat products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第1期177-178,182,共3页
Science and Technology of Food Industry
