酶解制备血红素稳定性及在腌腊肉制品中的呈色效果分析
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- 英文论文题名：Stability analysis of enzyme-hydrolyzed heme and coloring effect in curde meat product
- 论文作者：刘文营 ; 乔晓玲 ; 王守伟 ; 成晓瑜 ; 李迎楠 ; 贾晓云 ; 李家鹏 ; 张振琪
- 英文论文作者：Liu Wenying ; Qiao Xiaoling ; Wang Shouwei ; Cheng Xiaoyu ; Li Yingnan ; JiaXiaoyun ; Li Jiapeng ; Zhang Zhenqi ; China Meat Research Center ; Beijing Academy of Food Sciences ; Beijing Key Laboratory of Meat Processing Technology
- 年：2016
- 作者机构：中国肉类食品综合研究中心北京食品科学研究院肉类加工技术北京市重点实验室;
- 论文关键词：血红素 ; 紫外可见吸收光谱 ; 腊肠 ; 脂肪氧化 ; 风味
- 英文论文关键词：heme ; UV-Vis absorbance ; chinese sausage ; fat oxidation ; flavor
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS251.4
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：1
- 文件大小：57k
- 原文格式：O
- 会议级别：全国
摘要
采用超声酶解技术进行了猪血血红素的制备,对血红素在不同pH值条件下的紫外可见吸收光谱进行了分析,研究了过氧化氢等对血红素特征吸收光谱的影响,并将血红素作为亚硝酸盐的替代品,应用于腌腊肉制品加工中,对血红素的呈色效果及对产品品质的影响进行了分析。血红素的紫外可见吸收光谱值的大小在不同pH值条件下均存在明显差异(P<0.05),其中在碱性条件下普遍高于在酸性条件下的光谱吸收值,在pH7.0与pH8.0条件下吸收光谱相似,且特征吸收峰值最高;在酸性条件下,pH2.0和pH5.0时吸收峰值分别为最大值和最小值。维生素E及乙二胺四乙酸的存在对血红素的吸收光谱未产生影响:而过氧化氢存在时,血红素的特征吸收光谱均产生了明显的下降,且与过氧化氢的浓度和作用时间成正相关。将血红素用于腌腊肉制品中,其对产品成熟期间的脱水速率产生了明显的影响,具有良好的呈色效果,具有替代亚硝酸盐使用的潜力,且对产品的风味等品质产生了明显的影响,为腌腊肉制品的绿色制造开发提供了思路。
Using ultrasonic enzymolysis technology for preparation of pig blood heme,and the UV-Vis absorbancevariation at different pH and when the hydrogen peroxide or EDTAexist was detected.As a substitute for nitrite,the coloring effect and quality influence in Chinese sausagewasanalysised.Theabsorption spectrum of the heme was varied under different condition,and absorption spectrum peak appeared to increase after the decrease trend under acid conditions,and to reduce in general trend under alkaline condition,and there was no absorption difference between the pH at 7.0 and 8.0.The UV-Vis absorbance value reduced quickly when hydrogen peroxide added,and with the extension of time,there was no influence when Veor EDTA exist.The mature timeof Chinese sausage significantly shortened and the coloring effectwas obvious when heme applied,while the product had varying characteristic flavors.That was to say,heme had great potential as processing natural pigment in curde meat product.
Using ultrasonic enzymolysis technology for preparation of pig blood heme,and the UV-Vis absorbancevariation at different pH and when the hydrogen peroxide or EDTAexist was detected.As a substitute for nitrite,the coloring effect and quality influence in Chinese sausagewasanalysised.Theabsorption spectrum of the heme was varied under different condition,and absorption spectrum peak appeared to increase after the decrease trend under acid conditions,and to reduce in general trend under alkaline condition,and there was no absorption difference between the pH at 7.0 and 8.0.The UV-Vis absorbance value reduced quickly when hydrogen peroxide added,and with the extension of time,there was no influence when Veor EDTA exist.The mature timeof Chinese sausage significantly shortened and the coloring effectwas obvious when heme applied,while the product had varying characteristic flavors.That was to say,heme had great potential as processing natural pigment in curde meat product.
引文