肉类研究
肉類研究
육류연구
MEAT RESEARCH
2014年
5期
37-40
,共4页
干腌肉制品%亚硝基肌红蛋白%锌-原卟啉IX%硝酸盐
榦醃肉製品%亞硝基肌紅蛋白%鋅-原卟啉IX%硝痠鹽
간업육제품%아초기기홍단백%자-원계람IX%초산염
dry-cured meat products%nitrosylmyoglobin%Zn-protoporphyrin IX%nitrate
对无硝干腌肉制品中锌-原卟啉Ⅸ形成的研究进展进行了较为系统的阐述。锌-原卟啉Ⅸ是无硝干腌肉制品中的主要红色色素，研究结果表明其生成量与工艺条件密切相关，通过优化工艺参数可促进肉制品中锌-原卟啉Ⅸ，但其形成机制还尚待进一步阐明。
對無硝榦醃肉製品中鋅-原卟啉Ⅸ形成的研究進展進行瞭較為繫統的闡述。鋅-原卟啉Ⅸ是無硝榦醃肉製品中的主要紅色色素，研究結果錶明其生成量與工藝條件密切相關，通過優化工藝參數可促進肉製品中鋅-原卟啉Ⅸ，但其形成機製還尚待進一步闡明。
대무초간업육제품중자-원계람Ⅸ형성적연구진전진행료교위계통적천술。자-원계람Ⅸ시무초간업육제품중적주요홍색색소，연구결과표명기생성량여공예조건밀절상관，통과우화공예삼수가촉진육제품중자-원계람Ⅸ，단기형성궤제환상대진일보천명。
This paper systematically reviews recent progress in the research of zinc protoporphyrin IX formation in nitrite-free dry-cured meat products. Zinc protoporphyrinⅨis the principal red pigment in dry cured meat products without nitric, and its formation has been considered closely related to processing conditions. Under optimized process parameters zinc protoporphyrinⅨformation can be promoted in meat products, but its formation mechanism remains to be further elucidated.
