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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 554-556Application of Glycosylated Nitrosohemoglobin in...

Application of Glycosylated Nitrosohemoglobin in Meat Batters: Color Formation and Antimicrobial Activity

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Abstract:

Sodium nitrite is an important food additive 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) synthesized by porcine blood, nitrite and sugar through maillard reaction was applied in chilled meat batters to replace for nitrite. Color difference, total aerobic plate count (APC) and total volatile basic nitrogen (TVB-N) were determined in order to evaluate the quality of meat batters. The identified results by UV-Vis spectra analysis showed that the produced pigment products by porcine blood, nitrite and sugar through maillard reaction was NO-Hb because they had special absorption peaks at 420, 542 and 578 nm. The a*-values of batters treated with G-NO-Hb showed a significant increase (P 0.05), which indicated that the addition of G-NO-Hb had a positive effect on the red color formation of pork batters. Also, both TVB-N values and APC of samples treated with G-NO-Hb were significantly lower than the control samples (P < 0.05). It revealed that G-NO-Hb was a potential substance to substitute for nitrite during meat curing.

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Advances in Chemistry Research II

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Periodical:

Advanced Materials Research (Volumes 554-556)

Pages:

1057-1063

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.554-556.1057

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Online since:

July 2012

Authors:

Hong Tao Zhang, Pei Jun Li, Bao Hua Kong, Qian Liu, Zhao Chang, He Hong Yang, Ya Nan Jiang

Keywords:

Antimicrobial Activity, Glycosylated Nitrosohemoglobin, Meat Batters, Nitrite

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