食品加工および技術ジャーナル

概要

Nitroso-Hemoglobin Preparation and Meat Product Colorant Development

Hammad HHM, Meihu Ma, Guofeng Jin and Lichao He

Research focused on preparing new type curing pigment, which called Nitroso-hemoglobin prepared by use of by-products (beef blood), and its application prospect substitutes of nitrite, because of its a poisonous reagent, and can produce carcinogenic nitrosamine after reacting with amine and lead to carcinogenicity, nitrosamines toxicity in meet's product, and this project defined the development of the substitute of nitrite in the meat product from color to make meat color fixative with good stability and coloring stability, antioxidant, antimicrobials, increase nutrition value, and introduced as additives. Additionally, nitroso-hemoglobin pigment synthesis. Moreover, economic aids and environmental protection and its implementation possibility well developed.