| 血原性腌肉色素研究进展 |
| |
| 引用本文： | 王纪霞,王瑞华,王海波,孙明胜,杨国锋,肖 贺,蔡克周,周存六,陈从贵.血原性腌肉色素研究进展[J].食品科学,2010,31(19):449-452. |
| |
| 作者姓名： | 王纪霞 王瑞华 王海波 孙明胜 杨国锋 肖 贺 蔡克周 周存六 陈从贵 |
| |
| 作者单位： | 合肥工业大学生物与食品工程学院 |
| |
| 基金项目： | 国家大学生创新性实验计划项目(091035951)；合肥工业大学大学生创新性实验计划项目(2009cxsy207)；
科技部科技人员服务企业行动计划项目(2009GJC30045)；安徽省科技攻关项目(08010301080) |
| |
| 摘 要： | 硝酸盐、亚硝酸盐替代物的研究一直是肉类加工行业亟待解决的技术问题。本文对血源性腌肉色素的制备原理和方法及其性质和应用等研究现状进行详细综述，指出目前腌肉色素研究存在的问题和今后努力的方向，为腌肉色素等相关研究提供借鉴。
|
| 关 键 词： | 配体 血红蛋白 腌肉色素 |
| 收稿时间： | 2010-06-24 |
Research Progress in Cured Cooked-meat Pigments Derived from Blood |
| |
| WANG Ji-xia,WANG Rui-hua,WANG Hai-bo,SUN Ming-sheng,YANG Guo-feng,XIAO He,CAI Ke-zhou.Research Progress in Cured Cooked-meat Pigments Derived from Blood[J].Food Science,2010,31(19):449-452. |
| |
| Authors: | WANG Ji-xia WANG Rui-hua WANG Hai-bo SUN Ming-sheng YANG Guo-feng XIAO He CAI Ke-zhou |
| |
| Affiliation: | School of Biology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
| |
| Abstract: | It has been an urgent issue to find an alternative to nitrate and nitrite in the field of meat industry. In this paper, the preparation principle and methods, properties and applications of cured cooked-meat pigments (CCMP) are reviewed. Meanwhile, the current problems as well as further research direction are also discussed. All of these investigations will be helpful fools for the further development of CCMP. |
| |
| Keywords: | ligand hemoglobin cured cooked-meat pigments (CCMP) |
|
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
|
