Abstract

Abstract: The orthogonal experiment L9 (34) design was used for studying CCMP(cooked cured-meat pigment )synthesistechnology. The result showed when 2% of nitrite sodium was added, heating temperature of 85 ℃, heating time of 20min, thepigment outcome was the highest. When the reaction mixture was acidified to pH 4.0 with citric acid of 0.1mol/L, its quantityand quality were both good.

Key words: Hemochrome , Nitrite , Cooked cured-meat pigment , Preparation

KONG Bao-Hua, TAO Fei, ZHENG Dong-Mei. [J]. FOOD SCIENCE, 2002, 23(8): 197-199.

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