一氧化碳发色水产品安全性分析
摘要
1 CO发色的历史
应用一氧化碳对肉制品进行发色的渊源可以追溯到远古时期,当时的人们偶然将鲜肉置于火炉边发现炉火的烟可以使肉制品保持良好的色泽,尽管当时还不了解其中的原理,但这个习惯却因此而延续下来[1],最终发展成为用冷烟工艺赋予肉制品良好的色泽.……
出处
《海洋与渔业》
2006年第5期15-17,共3页
Ocean and Fishery
参考文献10
-
1[1]Otwell W S,Balaban M,Kristinsson H G.Use of carbon monoxide for color retention in fish[J].Innovation handing and processing,2003:24-26.
-
2[2]Woodruff R E,Silliker J.1985.Process and composition for producing and maintaining good color in fresh meat,fresh poultry and fresh fish.United States patent No.4,522,835 issued jun.11,1985.
-
3[3]Kristinsson H G,Mony S,Demir N,et al.The effect of carbon monoxide and filtered smoke on the properties of aquatic muscle and selected muscle components.First joint Trans-Atlantic fisheries Technology conference-TAFT 2003 33rd WEFTA and 48th AFTC meetings:27-29.
-
4[4]Giddings G G.Reduction of ferrimyoglobin in meat[J].food science and nutrition,1977,9:81-114.
-
5[5]Ledward D A,Johnston D E,Knight M K.Colour of raw and cooked meat[M].The chemistry of muscle-based foods.1992:128-144
-
6[6]Sorheim O,Nissen H,Nesbakken T.The storage of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon monoxide.Meat science[J],1999(52):157-164.
-
7[8]Balaban M O,Kristinsson H G,Otwell W S.Evaluation of Color parameters in a machine vision analysis of carbon monoxide-treated fish.Part Ⅰ:Fresh tuna[J].J Aquatic Food Prod technology,2003:123-131.
-
8[10]Coburn R F,Forster R E,and Kane P B.Consideration of the physiological variables that determine the blood Carbonhemoglobin concentration in man.J Clin Invest[J]1965(44):1899-1910.
-
9[11]Hajimu I,Yuiko T,Yoko K,et al.Concentration of carbon monoxide in commercial fish flesh and in fish flesh exposed to carbon monoxide gas for color fixing.J Food hyg.soc.Japan[J].1996,37(2):83-90.
-
10[12]Oddvin S,Tore A and Truls N.Technological,hygienic and toxicological aspects of carbon monoxide used in modified -atmosphere packaging of meat.Trends in Food Science Technology.1997,9[8]:307-312.
-
1彭懿.灵狐少年[J].故事作文（高年级版）,2016,0(11):8-13.
-
2喻莉.基于全过程的畜产品安全性分析[J].畜禽业,2013,24(9):67-67. 被引量：1
-
3钱程.杏鲍菇栽培管理三注意[J].食用菌,2010,32(1):36-36.
-
4虚骨龙.龙鱼成长与发色的协调性问题[J].中国观赏鱼,2005(5):60-62.
-
5时金玲,李梦,刘红英,张君涛,贺秀媛,王川庆,刘宗平.郑州地区鸡、猪配合饲料中游离棉酚的安全性分析[J].黑龙江畜牧兽医,2014(8):245-247.
-
6宠物也染“发”[J].中国新闻周刊,2005(13):66-66.
-
7云中飞燕.榄仁叶的作用[J].水族世界,2013(5):82-85. 被引量：1
-
8叶胜强,龚萍,杨宇,王丽霞,邓兵,凌明湖,杨永平,陶利文,刘心建.鸭发酵床养殖安全性分析[J].家畜生态学报,2016,37(6):65-70. 被引量：3
-
9吴峻玮,程铁良.红龙的成长与发色[J].水族世界,2005,0(1):34-36.
-
10小干,喻彬（摄影）.蜂蜜的秘密[J].中外食品工业（贝太厨房）,2010(7):92-93.
