摘要
低温肉制品在贮藏过程中易褪色,是由主导色素亚硝酰血色原氧化引起的。原料肉来源、蒸煮温度、滚揉和烟熏等工艺均对低温肉制品颜色有影响。光照和氧气直接导致了色素氧化,进而引起褪色,适宜的冷藏温度和气调包装能减缓色素氧化并保护产品颜色。添加剂如亚硝酸盐、抗氧化剂和色素对低温肉制品颜色有不同程度的影响。
Discoloration of cooked cured meat products is common during storage,due to the oxidation of nitrosyl hemochromogen,the principle pigment in them.The factors,including the raw meat,the ending temperature of cooking,massaging process,and smoking can affect the discoloration of cured meats,while photo-oxidation and auto-oxidation caused by oxygen can lead to the discoloration directly in meat products.Moderate chilling temperature and modified atmosphere packag-ing（MAP） may retard such oxidation and thus protect the desired color in meat products.Addition of nitrite,antioxidant and pigments have varied influences on the color of cured meat products.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第9期307-311,共5页
Food Science
基金
江苏省科技成果转化专项资金项目(BA2009007)
国家现代农业(肉鸡)产业技术体系建设专项(nycytx-42-G5-01)
关键词
低温肉制品
褪色
色素
亚硝酰血色原
cured cooked meat products
color fading
pigment
nitrosylhemochromogen
