亚硝基血红蛋白制备及在肉制品中的应用.pdfVIP

Preparation of nitrosohemoglobin and its application in meat products CONTENTS CONTENTS I 摘要i ABSTRACT iv ABBREVIATIONS viii Chapter I: Introduction and Literature Review 1 1 Research background 1 2 Hemoglobin chemical composition 3 1.1 Heme pigment found in myoglobin 3 1.2 Myoglobin and oxidative processes in biological systems 7 1.3 Hemoglobin profiles (source, structure, and properties)8 1.4 Structural biochemistry/hemoglobin 8 3 Progress and functional of NO-Hb preparation 9 1.1 Meat color and meat product colorants status and development trend 9 1.2 Meat color 10 1.3 Meat product colorants status and development 11 1.4 Meat color measurement 12 4 Summary research of previous studied of NO-Hb approaches in the food industry 14 1.1 Summary of research evaluating (NO-Hb preparation) and used in meat colorant development 15 1.2 Summary of research evaluating used blood as food additives 15 1.3 Summary of research assessing current affecting in meat products color 17 1.4 Summary of research evaluating changes in color and Mb effect atmosphere packaging 18 I HZAU (2020) Doctorial Dissertation 1.5 Summary of research evaluating antimicrobial significantly affecting meat color products 22 1.6 Summary of research evaluating processed and colorectal cancer 24 5 Common techniques in studying NO-Hb and minced beef chemical, physical and structural changes 27 1.1 Optimization process and preparation of NO-Hb from beef blood 27 1.2 Antioxidant activities of NO-Hb 28 1.3 Low-field nuclear magnetic resonance (LF-NMR) 28 1.4 Investigation of amino acid by HPLC technique29 1.4 The influence of calcium with NO-Hb on the color stability in cooked b