摘要
实验将猪血和鸭血进行糖基化修饰后添加到香肠中,考察了糖基化后两种动物血红蛋白对香肠的嫩度、色泽、过氧化值、酸价、羰基价和巯基价等品质的影响。结果表明:动物血糖基化产物与亚硝酸盐对香肠品质均有一定的影响,效果与添加量呈显著正相关;动物血糖基化产物添加量为7.5g/100g时,香肠的色泽、过氧化值、酸价、羰基价、巯基价的抑制效果均好于对照亚硝酸盐,且鸭血糖基化产物总体效果好于猪血,血红蛋白的利用率高于猪血,较猪血更适合开发制备天然腌制剂。
The pig blood and duck blood are modified by glycosylation and added into sausage,the effects of two kinds of animal hemoglobin after glycosylation on the tenderness,color,peroxide value,acid value,carbonyl value of sausage.The results show that both of animal blood glycosylated products and nitrite have a certain effect on the quality of sausage,and there’s a significant positive correlation between the effect and the additive amount.When the additive amount of animal blood glycosylated products is 7.5 g/100 g,the color,peroxide value,acid value,carbonyl value and sulfhydryl value of sausage have better inhibitory effects than those of the control group nitrite and the overall effect of duck blood glycosylated products is better than that of pig blood.The utilization rate of hemoglobin in duck blood is higher than that in pig blood,it is more suitable for the development and preparation of natural pickling agents than pig blood.
作者
马利华
尤敦学
李念
MA Li-hua;YOU Dun-xue;LI Nian(College of Food(Biological)Engineering,Xuzhou Institute of Technology,Xuzhou 221018,China;Jiangsu Jiusixiang Food Technology Co.,Ltd.,Xuzhou 221000,China)
出处
《中国调味品》
CAS
北大核心
2020年第5期113-118,共6页
China Condiment
基金
江苏省高校自然科学研究项目(13KJA550002)。
关键词
动物血
血红蛋白
糖基化修饰
香肠
品质
animal blood
hemoglobin
glycosylated modification
sausage
quality
