新型腌肉色素合成的研究

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。     

腌肉色素制备工艺的研究

本试验主要研究了使用血色素和亚硝酸盐制备腌肉色素的最佳工艺条件。采用三因素三水平正交试验设计进行研究,结果表明,亚硝酸钠的添加量为2%,加热温度为85℃,加热时间为20min时合成的色素产量最高;柠檬酸摩尔浓度为0.1mol/L、pH值为4时提取的腌肉色素的产量和质量都较好。     

利用血红蛋白合成腌肉色素的研究进展

综述了亚硝酸盐在肉类腌制中的作用、亚硝基血红蛋白色素和糖基化亚硝基血红蛋白合成及应用研究进展,对未来腌肉色素的研究和应用进行了展望.     

新型肉制品着色剂亚硝基血红蛋白合成的研究

本实验的主要目的是从新鲜抗凝猪血中提取血红蛋白,并将其制备为腌肉色素,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。     

亚硝基血红蛋白合成条件的优化及其特性

对用氧化一氮和血红蛋白合成的腌肉色素--亚硝基血红蛋白进行研究,优化了合成条件,探讨了不同溶剂与方法下的溶解性以及色素微胶囊化及喷雾干燥等技术。紫外分光光度计图谱证明,其结构与亚硝基亚铁血色原（DNFH）是一致的。     

γ照射对无亚硝腌肉色泽及抗氧化性的影响

本文研究了剂量为5kGy及10kGy的γ照射对亚硝腌肉和无亚硝腌肉色泽及抗氧化性的影响。无亚硝腌制剂包括特制腌肉色素(ccmP)、抗坏血酸钠、三聚磷酸钠、偏磷酸钠(或不用)。结果表明:γ-照射对各腌制样品的色泽、风味均无损害;聚磷酸盐可增强照射样的抗氧化性,但对其色泽稳定有一定损害。     

蒸煮腌肉色素氧化与脂肪氧化互促效应关系的研究动态

色泽是肉及肉制品的最重要的一个品质指标,因为它是消费者用来判断其新鲜度和是否购买的一个最直观的指标.蒸煮腌肉制品在贮藏过程中会发生褪色,主要是蒸煮腌肉色素(CCMP)的降解和氧化所致,其中脂肪氧化与CCMP的氧化关系密切,许多有关脂肪氧化与肉色变化之间的关系问题还不很明确.本文主要综述了CCMP氧化与脂肪氧化之间的相互诱导和激发、促使关系研究现状,为研究蒸煮腌肉制品贮藏期间色泽变化理论以及确定有效的护色技术提供一些指导.同时,肉类研究者在发展新型稳定肉色方法的同时,需更进一步关注CCMP的化学变化理论研究.     

无硝干腌肉制品中锌-原卟啉Ⅸ形成的研究进展

对无硝干腌肉制品中锌-原卟啉Ⅸ形成的研究进展进行了较为系统的阐述。锌-原卟啉Ⅸ是无硝干腌肉制品中的主要红色色素,研究结果表明其生成量与工艺条件密切相关,通过优化工艺参数可促进肉制品中锌-原卟啉Ⅸ,但其形成机制还尚待进一步阐明。     

肉制品绿色制造——低钠干腌肉制品研究进展

干腌肉制品因其具有独特的色泽、风味和口感等感官特性而深受广大消费者的喜爱。然而传统干腌肉制品的钠盐（氯化钠）含量过高,人体摄入过高的钠盐会对健康产生不良影响。本文讨论了食盐对干腌肉制品风味、质构和微生物安全的影响,概述了低钠干腌肉制品的相关研究动态,并对低钠干腌肉制品绿色制造的未来研究（如低钠复合盐）提出展望。     

山梨酸钾在腌肉中的抑霉效果

<正>目前我国腌肉制品生产基本上仍采用传统的生产方法,生产工艺陈旧,卫生条件差,腌肉制品在成熟过程中就开始发霉酸败,随着贮藏期的增长而逐渐严重,破坏了产品应有的色香味.由于霉菌生长,形成各种颜色的菌斑,影响产品的感观质量,使人难以接受;第二,霉菌生长会产生各种酶类,分解肉品基质,降低食用价值;第三,霉菌能引起食物中毒,许多霉菌(如黄曲霉等),具有致癌和致诱变作用.从经济观点或卫生观点考虑,要提高腌肉制品质量,抑制腌肉表面霉菌生长已是一个急需解决的问题.有些食品可以通过真空包装、低温贮藏或罐藏来达到抑霉目的,而腌肉制品加工必须在特定条件下进行,否则会影响其成熟风味的形成.本试验研究目的为:观察山梨酸钾对腌肉制品的抑霉效果,并观察其对腌肉的感观质量、PH值和挥发性盐基氮的影响,探讨腌肉成熟过程中游离氨基酸的变化.     

Studies on the structure and oxidation properties of extracted cooked cured meat pigment by four spectra

The structure and oxidation properties of cooked cured meat pigment (CCMP) were investigated by comparing the change in spectra of CCMP before and after oxidisation. CCMP was extracted using petroleum ether/acetone/ethyl acetate step by step from precooked cured beef. The extracted sample was oxidised by being exposed to air with normal lighting or adding 1.5 ppm H₂O₂, respectively. The structure of CCMP was identified as a pentacoordinate mononitrosylheme complex by electron paramagnetic resonance (EPR), HPLC/ESI-HR-MS, Raman and FT–IR spectra. The changed EPR spectra of CCMP in acetone oxidised under different conditions suggested a new proposal that the NO⁻ group might not detach itself from iron porphyrin during oxidation in air with normal lighting, but changed in conjugated structure, and the structure tended to axial symmetry by analysis of the changes in g factor. This hypothesis was further supported by the results of the HPLC/ESI-HR-MS and Raman spectrum.     

Genotoxicity testing of cooked cured meat pigment (CCMP) and meat emulsion coagulates prepared with CCMP

The preformed cooked cured meat pigment (CCMP) synthesized directly from bovine red blood cells or through a hemin intermediate was found to be a viable colorant for application to comminuted pork as a nitrite substitute. However the genotoxicity of CCMP and meat emulsion coagulates prepared with CCMP has not been evaluated. Therefore the objectives of this work were to investigate genotoxicity of CCMP and the influence of CCMP addition on genotoxicity and the content of residual nitrite in model meat emulsion coagulates. Meat emulsions were prepared from white (musculus longissimus dorsi) and red (musculus quadriceps femoris) pork muscles with two different amounts of synthesized pigment CCMP. Comparatively, emulsions with fixed addition of nitrite salt and emulsions without any addition for color development were made. Genotoxicity of CCMP and meat emulsion coagulates was tested with the SOS/umu test and the Ames test. Neither CCMP nor meat emulsion coagulates prepared with CCMP or nitrite salt were genotoxic in the SOS/umu test. In the Ames test using Salmonella Typhimurium strains TA98 and TA100 samples of coagulates prepared with CCMP and with nitrite showed weak mutagenic activity in Salmonella Typhimurium strain TA100 but only in the absence of the metabolic activation, while CCMP was not mutagenic. Coagulates prepared with CCMP contained significantly less residual nitrite than coagulates prepared with nitrite salt. These results indicate that from the human health standpoint the substitution of nitrite salt with CCMP would be highly recommendable.     

EFFECT OF THE PREFORMED COOKED CURED-MEAT PIGMENT (CCMP) ON COLOR PARAMETERS OF MUSCLE FOODS

The color characteristics of comminuted muscle samples from different species treated with varying levels of the preformed cooked cured-meat pigment (CCMP) were compared to those of their nitrite-cured counterparts. Muscle samples tested were beef, chicken, lamb, pork and seal as well as surimi from cod and seal. Hunter L, a, b values of treated meats depended on the original myoglobin content of muscles as well as the addition level of CCMP. Presence of some myoglobin was found necessary in order to impart a cured color to meats and therefore cod surimi treated with CCMP showed a dull uncured rather than a typical cured color observed with other meat tissues.     

新型无硝血红蛋白着色剂的特性研究

以新鲜猪血为原料,用新的配体替代亚硝酸钠,与血红蛋白反应,制备新型无硝血红蛋白着色剂。通过观察日光下的色泽变化、稳定性及应用于灌肠试验,结果表明,新型着色剂的光稳定性、耐热性均优于亚硝基血红蛋白,在肉糜肠中的应用效果与亚硝基血红蛋白无显著差异,可以达到无硝生产的目的。     

Absence of volatile N-nitrosamines in cooked nitrite-free cured muscle foods

Nitrite-free cured pork systems were prepared using the preformed cooked cured-meat pigment (CCMP) and sodium ascorbate. Absence of volatile N-nitrosamines in cooked nitrite-free systems was confirmed using a gas chromatography-thermal energy analyzer (GC-TEA) methodology. Similar results were obtained when cod, cod surimi or mixtures containing pork with 15 or 50% cod or cod surimi were used. However, counterpart samples cured with sodium nitrite (156 ppm) and sodium ascorbate (550 ppm) produced N-nitrosodimethylamine at 1·0 ppb levels or less. Results demonstrate that nitrite-free curing of meat and meat/fish systems containing the preformed CCMP is successful in yielding products devoid of volatile N-nitrosamines.     

氮源对粉核油球藻Pinguiococcus pyrenoidosus CCMP 2078生长和脂肪酸组成的影响

以粉核油球藻(Pinguiococcus pyrenoidosus CCMP 2078)为实验材料,在氮含量相同的条件下,采用NaNO_3、NH_4Cl、NaNO_3和NH_4Cl、NH_4NO_3和NH_2CONH_2五种氮源形式,研究其对该藻生长、脂肪酸组成、多不饱和脂肪酸(polyunsaturated fatty acids,PUFAs)和二十碳五烯酸(eicosapentaenoic acid,EPA)含量的影响。结果表明,相同氮浓度条件下,氮源对粉核油球藻CCMP 2078的生长有极显著的影响。以NH_2CONH_2为氮源,生长末期的细胞密度最高,为8×10~6 cells/mL;以NaNO_3和NH_4Cl为氮源的细胞密度比以NH_4NO_3为氮源的高;单独以NaNO_3或NH_4Cl为氮源时,该藻生长缓慢,细胞密度较低。该藻在不同氮源条件下的脂肪酸组成不同,但C14:0、C16:0和EPA始终是其主要的脂肪酸;以NaNO_3为氮源,PUFAs含量最高,占总脂肪酸的24.27%;以NH_4NO_3为氮源时,EPA含量最高,占总脂肪酸的12.93%。     

Encapsulation of the Pre-Formed Cooked Cured-Meat Pigment

The pre-formed cooked cured-meat pigment (CCMP) was stabilized by storage under a nitric oxide atmosphere or microencapsulation in food-grade carbohydrates. Amongst the wall materials tested, β-cyclodextrin, N-LOK, and Maltrin M-250 served as the best encapsulating agents. Presence of gum acacia or a mixture of sodium tripolyphosphate, sodium acid pyrophosphate and ascorbyl palmitate at a 5% level in the wall material(s) improved the color of meats treated with the powdered cooked cured-meat pigment (PCCMP). Some encapsulated pigments remained stable during an 18 month testing period under refrigeration. Spectral characteristics of PCCMP were similar to those of the freshly-prepared pigment and color stability of PCCMP-treated meats was similar to that of nitrite-cured and CCMP-treated products.     

Influence of Lauter Turbidity on Wort Composition,Fermentation Performance and Beer Quality — A Review

This review paper covers a variety of aspects concerning lauter turbidity and wort clarity that have been published in the past decades. The components of wort which are connected to an increased lauter turbidity, such as lipids and long‐chain fatty acids, are presented as well as how the further steps of wort production, i.e. wort boiling and clarification, have an impact thereon. Besides the influence of lauter turbidity on wort quality, technical aspects affecting lauter turbidity are discussed by comparing different lauter systems such as lauter tun, mash filter and strainmaster. It is further highlighted, how lauter turbidity and its components influence fermentation performance and yeast vitality. Finally, the consequences of increased wort turbidity for the resulting beers in terms of flavour quality, flavour stability, non‐biological stability and foam stability are described.