摘要
主要通过对血红蛋白制备腌肉色素进行参数优化,并对腌肉色素进行了分析和鉴定,确定该腌肉色素的最佳合成工艺参数:亚硝酸钠添加量为0.01g/ml、抗坏血酸的添加量为0.04g/ml、加热温度为60℃、加热时间为40min。并通过紫外光谱鉴定色素。
The study was focused on optimization of the synthesis parameters of CCMP （cooked cured - meat pigment）. The optimum conditions were established： nitrite 0.01g/ml, Vc 0.04g/ml , heating at 60℃ for 40min. CCMP was identified by ultra- violet spectrograph.
出处
《肉类工业》
2007年第6期21-23,共3页
Meat Industry
