Xu Peng, Zhu Xuefeng, Tan Shengjiang, Qin Hao, Zhou Cunliu
School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei, 230-009 China.
Food Sci Biotechnol. 2016 Apr 30;25(2):409-414. doi: 10.1007/s10068-016-0056-0. eCollection 2016.
The role of monoxide hemoglobin (COHb) in improvement of chicken sausage color was investigated. COHb and NaNO synergistically increased a* values. Addition of 0.1% COHb decreased the residual nitrite content in the presence of 0.001% NaNO. Compared with controls, the combined treatment resulted in significantly higher nitroso pigment contents while the single treatment resulted in slightly higher nitroso pigment contents. Visible spectrometry indicated that both nitrosohemochrome (NH) and hematin were the main ingredients of pigments extracted from chicken sausage treated with a combination of 0.006% NaNO and 0.6% COHb. Formation of NH and hematin caused an increase in a* values and a decrease in L* values, respectively. COHb showed potential for use in meat product formulations.
研究了一氧化碳血红蛋白（COHb）在改善鸡肉香肠色泽方面的作用。COHb与亚硝酸钠（NaNO）协同增加a值。在添加0.001% NaNO的情况下，添加0.1% COHb可降低残留亚硝酸盐含量。与对照组相比，联合处理导致亚硝基色素含量显著更高，而单一处理导致亚硝基色素含量略高。可见光谱分析表明，亚硝基血色原（NH）和血红素都是用0.006% NaNO和0.6% COHb组合处理的鸡肉香肠中提取的色素的主要成分。NH和血红素的形成分别导致a值增加和L*值降低。COHb在肉类产品配方中显示出应用潜力。
