Home            Contact us            FAQs
    
      Journal Home      |      Aim & Scope     |     Author(s) Information      |      Editorial Board      |      MSP Download Statistics

     Advance Journal of Food Science and Technology

    Abstract
2013(Vol.5, Issue:01)
Article Information:

Effect of Glycosylated Nitrosohemoglobin on Quality of Cooked Meat Batters during Chill Storage

Hongtao Zhang, Peijun Li, Baohua Kong, Qian Liu, Hehong Yang, Juyang Zhao and Yanan Jiang
Corresponding Author:  Baohua Kong 
Submitted: September 14, 2012
Accepted: October 24, 2012
Published: January 15, 2013
Abstract:
Sodium nitrite is a key traditional meat-curing agent in meat industry. However, because of its carcinogenicity, the studies about nitrite substitutes have been focused on for many years. In this study, Glycosylated Nitrosohemoglobin (G-NO-Hb) solution synthesized by porcine blood, nitrite and sugar through maillard reaction was applied in cooked meat batters to replace for nitrite. Color difference, Thiobarbituric Acid-Reactive Substances (TBARS) and total Aerobic Plate Count (APC) were determined in order to evaluate the quality of meat batters. UV-Vis spectra analysis showed that the produced pigment through maillard reaction was G-NO-Hb. The a*-values of batters treated with G-NO-Hb showed a significant increase (p<0.05) compared to control sample and had no significant difference compared to that of nitrite treated samples (p>0.05), which indicated that the addition of G-NO-Hb contributed to the formation of red pigment in cooked meat batters. Also, both TBARS values and APC of meat batters treated with G-NO-Hb, especially those added with G-NO-Hb solution (6 g nitrite/kg reaction system) were significantly lower than the control samples (p<0.05). It revealed that G-NO-Hb was a potential nitrite substitute for coloring, antioxidation and antisepticise during meat curing.

Key words:  Glycosylated nitrosohemoglobin, meat batters, sodium nitrite, thiobarbituric acid-reactive substances, , ,
Abstract PDF HTML
Cite this Reference:
Hongtao Zhang, Peijun Li, Baohua Kong, Qian Liu, Hehong Yang, Juyang Zhao and Yanan Jiang, . Effect of Glycosylated Nitrosohemoglobin on Quality of Cooked Meat Batters during Chill Storage. Advance Journal of Food Science and Technology, (01): 19-23.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
Submit Manuscript
   Information
   Sales & Services
Home   |  Contact us   |  About us   |  Privacy Policy
Copyright © 2024. MAXWELL Scientific Publication Corp., All rights reserved