期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：1
页码：19-23
DOI：10.19026/ajfst.5.3219
出版社：MAXWELL Science Publication
摘要：Sodium nitrite is a key traditional meat-curing agent in meat industry. However, because of its carcinogenicity, the studies about nitrite substitutes have been focused on for many years. In this study, Glycosylated Nitrosohemoglobin (G-NO-Hb) solution synthesized by porcine blood, nitrite and sugar through maillard reaction was applied in cooked meat batters to replace for nitrite. Color difference, Thiobarbituric Acid-Reactive Substances (TBARS) and total Aerobic Plate Count (APC) were determined in order to evaluate the quality of meat batters. UV-Vis spectra analysis showed that the produced pigment through maillard reaction was G-NO-Hb. The a*-values of batters treated with G-NO-Hb showed a significant increase (p 0.05), which indicated that the addition of G-NO-Hb contributed to the formation of red pigment in cooked meat batters. Also, both TBARS values and APC of meat batters treated with G-NO-Hb, especially those added with G-NO-Hb solution (6 g nitrite/kg reaction system) were significantly lower than the control samples (p<0.05). It revealed that G-NO-Hb was a potential nitrite substitute for coloring, antioxidation and antisepticise during meat curing.
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