影响低温肉制品褪色因素研究进展-食品科学.PDFVIP

※专题论述 食品科学 2011, Vol. 32, No. 09 307 李 贺，徐幸莲，周光宏 * (南京农业大学 教育部肉品加工与质量控制重点开放实验室，江苏 南京 210095) 低温肉制品在贮藏过程中易褪色，是由主导色素亚硝酰血色原氧化引起的。原料肉来源、蒸煮温度、滚 揉和烟熏等工艺均对低温肉制品颜色有影响。光照和氧气直接导致了色素氧化，进而引起褪色，适宜的冷藏温度 和气调包装能减缓色素氧化并保护产品颜色。添加剂如亚硝酸盐、抗氧化剂和色素对低温肉制品颜色有不同程度的 影响 。 低温肉制品；褪色；色素；亚硝酰血色原 Factors Influencing Discoloration of Cooked Cured Meat Products: A Review LI He ，XU Xing-lian ，ZHOU Guang-hong* (Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China) Abstract ：Discoloration of cooked cured meat products is common during storage, due to the oxidation of nitrosyl hemochromogen, the principle pigment in them. The factors, including the raw meat, the ending temperature of cooking, massaging process, and smoking can affect the discoloration of cured meats, while photo-oxidation and auto-oxidation caused by oxygen can lead to the discoloration directly in meat products. Moderate chilling temperature and modified atmosphere packag- ing (MAP) may retard such oxidation and thus protect the desired color in meat products. Addition of nitrite, antioxidant and pigments have varied influences on the color of cured meat products. Key words ：cured cooked meat products ；color fading ；pigment ；nitrosylhemochromogen 中图分类号：TS251.6 文献标识码：A 文章编号：1002-6630(2011)09-0307-05 低温肉制品是指在 68～85 ℃的巴氏杀菌温度下，经 低温肉制品的颜色是由其中的色素亚硝酰血色原 蒸煮、烟熏等工艺生产，在 0 ～4 ℃冷链下运输、销售 (nitrosylhemochromogen)主导的，表现为粉红色[4] 。这 的西式熟肉制品，包括香肠、火腿、培根等[ 1 ] 。与高 种色素是由卟啉环与铁离子螯合形成，铁离子上连接有 温肉制品(121 ℃热加工) 相比，低温肉制品集营养、风 味、安全于一体，是肉制品加工的发展方向。然而， 一分子亚硝基( －NO)