FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (8): 67-70.

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Studies on Synthesis of HbNO and its Application to Reducing Residual NO2－in Sausages

MA  Mei-Hu,   Tang-Jin-Ming,   Chen-Chang-Long,   He-Bin,   He-Hou-Yun, LI  Wen-Bin,   Chen-Zhang-Ping, ZHOU  Jiong-Guang, ZUO  Xiao-Hong, YANG  Hong-Ling   

  • Online:2001-08-15 Published:2012-02-13

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Abstract:  The synthesis of HbNO and its use as color additives in meat products were put forward for the first time in this test.The detailed researches synthetic conditions of HbNO and its test to replace NaNO2 or NaNO3 in meat products like sausages were emphasized.The results of fresh and stable color,special flavor and bright products were obtained.Besides the amount of residual NO2－in obvious reduction to 0.00175g/kg,the aim to lower the nitrate content of meat was achieved to ensure safety of meat products.

Key words: HbNO Meat product Amount of residual NO2－