磷酸化亚硝基猪血红蛋白代替亚硝酸盐部分作用及其对乳化肠品质的影响

doi:10.7506/spkx1002-6630-20201201-018

食品科学 ›› 2022, Vol. 43 ›› Issue (4): 46-52.doi: 10.7506/spkx1002-6630-20201201-018

磷酸化亚硝基猪血红蛋白代替亚硝酸盐部分作用及其对乳化肠品质的影响

马晓庆，刘洋，孙杨赢，潘道东，曹锦轩

（1.宁波大学食品与药学学院，浙江宁波 315800；2.浙江省动物蛋白食品精深加工技术重点实验室，浙江宁波 315800）

出版日期:2022-02-25 发布日期:2022-03-08
基金资助:
浙江省公益技术研究项目（LGN21C200009）；浙江省重点研发计划项目（2019C02085）

Effect of Phosphorylated Nitroso Porcine Hemoglobin as Partial Nitrite Substitute on the Quality of Emulsified Sausage

MA Xiaoqing, LIU Yang, SUN Yangying, PAN Daodong, CAO Jinxuan

(1. College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China;2. Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo 315800, China)

Online:2022-02-25 Published:2022-03-08

摘要/Abstract

摘要： 为降低亚硝酸盐的添加对乳化肠安全品质的影响，研究磷酸化亚硝基血红蛋白（phosphorylated nitrosohemoglobin，P-NHb）替代亚硝酸钠（NaNO2）对乳化肠的色泽、抗氧化能力和感官品质等的影响。结果表明，随贮存时间的延长，P-NHb对乳化肠挥发性盐基氮的影响与NaNO2无显著差异（P＞0.05）；添加P-NHb可减少乳化肠pH值下降；P-NHb组亚硝酸盐残留量最高为（6.22±0.01）mg/kg；P-NHb组和NaNO2组的硫代巴比妥酸反应物值最高分别为（0.62±0.01）mg/kg和（0.67±0.01）mg/kg，表明P-NHb能够抑制脂肪氧化，其抗氧化效果优于NaNO2；P-NHb可赋予乳化肠理想色泽；P-NHb组整体可接受度与NaNO2组无显著差异（P＞0.05）。综上所述，P-NHb可改善乳化肠色泽，降低亚硝酸盐残留，具有较强的抗氧化作用，可以作为一种新型天然色素，考虑其代替NaNO2在肉制品中使用。

关键词: 血红蛋白；磷酸化亚硝基血红蛋白；亚硝酸盐；乳化肠；品质

Abstract: In order to reduce the negative effect of nitrite addition on the safety and quality of emulsified sausage, the effects of phosphorylated nitrosohemoglobin (P-NHb) as a sodium nitrite (NaNO2) substitute on the color, antioxidant capacity and sensory quality of emulsified sausage were studied. The results showed that with the extension of storage time, the inhibitory effect of P-NHb on total volatile base nitrogen was not significantly different from that of NaNO2 (P > 0.05). The addition of P-NHb inhibited the decrease in the pH of emulsified sausage. The highest residual nitrite in the P-NHb group was (6.22 ± 0.01) mg/kg. The highest thiobarbituric acid reactive substances (TBARS) values in the P-NHb and NaNO2 groups were (0.62 ± 0.01) mg/kg and (0.67 ± 0.01) mg/kg, respectively, indicating that P-NHb can inhibit lipid oxidation, and its antioxidant effect is better than that of NaNO2. P-NHb endowed emulsified sausage with ideal color. Furthermore, there was no significant difference in the overall acceptability between the P-NHb and NaNO2 groups (P > 0.05). In summary, P-NHb can improve the color of emulsified sausage, reduce its residual nitrite and have a strong antioxidant effect. Therefore, it can be used as a new natural pigment and considered as a NaNO2 substitute in meat products.

Key words: hemoglobin; phosphorylated nitrosohemoglobin; sodium nitrite; emulsified sausage; quality

中图分类号:

TS251.5

马晓庆，刘洋，孙杨赢，潘道东，曹锦轩. 磷酸化亚硝基猪血红蛋白代替亚硝酸盐部分作用及其对乳化肠品质的影响[J]. 食品科学, 2022, 43(4): 46-52.

MA Xiaoqing, LIU Yang, SUN Yangying, PAN Daodong, CAO Jinxuan. Effect of Phosphorylated Nitroso Porcine Hemoglobin as Partial Nitrite Substitute on the Quality of Emulsified Sausage[J]. FOOD SCIENCE, 2022, 43(4): 46-52.

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磷酸化亚硝基猪血红蛋白代替亚硝酸盐部分作用及其对乳化肠品质的影响

Effect of Phosphorylated Nitroso Porcine Hemoglobin as Partial Nitrite Substitute on the Quality of Emulsified Sausage

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