摘要
将亚硝基血红蛋白应用于灌肠加工,代替亚硝酸钠作为肉制品着色剂,对其用量与助色剂搭配、感官评定、降硝增铁效果进行了研究。研究表明,亚硝基血红蛋白用量6000mg/kg、抗坏血酸500mg/kg、烟酰胺300mg/kg为较佳效果组合,产品感官与对照组无明显区别,亚硝基残留仅为对照组的九分之一,Fe2+含量增加41%。
In this experiment the application of HbNO in the processing of sausage as colorant to replace NaNO2 was studied, which includes its dosage, chromogenic effect and organoleptic indexes. It was shown that the optimum application condition was： 6000mg/kg HbNO, 500mg/kg ascorbic acid and 300mg/kg nicotinamide. Under this condition the organoleptic properties of the product was very close to that made with NaNO2. Besides, the Fe^2＋ content in the product increased by 41%, while that of NO^- decreased to one ninth of the oroduct with NaNO2-.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第1期179-182,共4页
Science and Technology of Food Industry
基金
国家自然科学基金项目(NO.30270976)。
