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

doi:10.7506/spkx1002-6630-20201201-018

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

• Food Chemistry • Previous Articles Next Articles

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

Abstract

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

CLC Number:

TS251.5

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

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