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Preparation of Glycosylated Nitrosohemoglobin by Maillard Reaction and its Stability under Fluorescent Light at 20°C

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Abstract:

One of the roles nitrite played in meat curing is to produce the characteristic pink color, but the use is limited due to its potential carcinogenicity. In this study, porcine blood was used for synthesizing glycosylated nitrosyl-hemoglobin (G-NO-Hb) through maillard reaction and the preparation conditions were optimized. Also, the stability of G-NO-Hb was assessed by UV-Vis spectra. The results showed that: the optimum ratio of blood cells to water was 1: 2, nitrite of 2 mg/kg reaction mixture was chosen. The synthesized G-NO-Hb solution was rather stable under light radiation at 20°C for 20d. It revealed that G-NO-Hb was a potential stable pigment used for meat curing as a nitrite substitute.

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Info:

Periodical:

Advanced Materials Research (Volumes 550-553)

Pages:

1094-1098

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.550-553.1094

Citation:

Cite this paper

Online since:

July 2012

Authors:

Pei Jun Li, Bao Hua Kong, Hong Tao Zhang, Ning Li, Dong Mei Zheng, He Hong Yang, Xiu Fang Xia, Hong Wei Zhang, Hui Ting Luo, Yu Han Zhang

Keywords:

Color, Glycosylated Nitrosohemoglobin, Maillard Reaction, Stability

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