牛血液からのニトロソヘモグロビンの調製と塩漬肉色増強効果

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タイトル別名
  • Augmentation of Cooked Cured Meat Color by Nitrosohemoglobin Prepared from Cattle Blood
  • ウシ ケツエキ カラ ノ ニトロソ ヘモグロビン ノ チョウセイ ト シオズケ

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抄録

The red cell fraction of animal blood is presently used only to a limited degree in food industries. For use of this fraction as a food component, examination was made of the nitrosation of hemoglobin (Hb) for coloration in meat processing and reduction of nitrite content in processed meat products. In this study, the purified Hb fraction (98.1%) was prepared from cattle blood, and optimum reaction conditions for nitrosation of Hb were determined. The prepared nitroso-Hb (NOHb) was added to experimental sausage and assessment was made of its capacity to enhance meat product color. The following results were obtained: 1) More than 80% of the total Hb in a reaction mixture (pH4.5) of 25mM NaNO2-25mM ascorbic acid (AsA) was rapidly nitrosated at 2°C and 20°C. 2) Presence of glucose at 40% in the Hb reaction mixture improved the stability of the formed NOHb. Stability was maintained for as long as 20 days at 2°C. 3) Added nitrite in a NOHb mixture virtually disappeared and no aerobic bacteria could detected after 3 days of 2°C or 20°C storage with/without glucose, 4) When 0.5% or 1% of the NOHb reaction mixture was added to porcine loin meat with non-meat protein ingredient solution, NaCl, NaNO2 and Na-AsA, nitroso heme pigment formation was greater than that of the control (without addition of NOHb) meat product, and added NOHb showed quantitative effect on the color formation of sausage. 5) Hunter color values of the sausage remained essentially unchanged for 2 weeks of storage at 2°C The color stability of the NOHb added sample appeared essentially the same as that of the control under fluorescent lighting, and red color was retained more. 6) TBA values were quite low and showed only slight variation, indicating lipid oxidation not to have occurred after 2 weeks of storage when NOHb prepared from cattle blood has been added to sausage.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 64 (8), 855-861, 1993

    公益社団法人 日本畜産学会

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