| Meat purchasing is largely dependent on the meat color, one of the most important meatattributes. One of the roles of nitrite in meat curing is to react with myoglobin and formnitrosylmyoglobin, therefore, produce the curing characteristic pink color, but because of itspotential carcinogenicity, the use of nitrite is limited. In this study, fresh blood was used forsynthesizing glycosylated nitrosyl-hemoglobin (GNH) through Millard reaction and thepreparation conditions were optimized. Also, the stability of GNH under fluorescent radiation wasassessed by UV-Vis spectra analysis. Finally, the GNH prepared was mixed with rosemary extractand nisin and then added into Harbin red sausages to replace for the use of nitrite.1. Fresh blood, nitrite, sodium isoascorbate and different kinds of carbohydrates wereexploited to synthesize glycosylated nitrosyl-hemoglobin. UV-Vis absorption spectra analysis ofthe prepared solution showed that absorption peaks at approximately548and579nm were found,which meant nitrosyl-hemoglobin was synthesized successfully.2. Using redness and viscosity of the prepared solution as evaluation parameters, thetemperature, pH, and sugar type were optimized by single factor test. Results revealed that theoptimum temperature for synthesizing G-NO-Hb was70℃for20min, the pH value is7.5andglucose was chosen for glycosylation.3. The glycosylated nitrosyl-hemoglobin solution prepared was exposed under light radiationat20℃. After storage for20d under light radiation at20℃, the two peaks of GNH was stillobvious albeit with a detectable signal for met-hemoglobin. However, nitrosyl-hemoglobinprepared was oxidized to met-hemoglobin after10d storage. It was concluded that the stability ofNO-Hb was reinforced by glycosylated with glucose.4. Different concentrations of glycosylated nitrosyl-hemoglobin powder were added to theHarbin red sausages to study the influence of the GNH addition on color and sensory quality of thered sausage products. Colorimetric results showed that the GNH addition gave a rise of redness ofred sausages. Also, the redness increased with the concentrations of GNH rising. Sensoryevaluation results showed that there was no effect of GNH addition on the aroma, texture andrancid flavor (P>0.05). However, the redness of sausages with GNH added was significantlyhigher than the control sample（P <0.05）. Considering complex factors, the concentration of GNH used in Harbin red sausage was chosen0.2%.5. The glycosylated nitrosyl-hemoglobin prepared was mixed with rosemary extract and nisinand then added into Harbin red sausages (GNH-NR sample), while the control sample, nitritesample and GNH sample was also prepared for storage experiments. The physiochemical,microbiological and quality parameters were determined to evaluate the quality of differentsausages during storage at20℃. The results show that, the redness of GNH-NR sample wassignificantly higher than the control sample（P <0.05）, however, there was no significance withthe nitrite sample（P>0.05）. Also, there was no difference for the peroxide value (POV),thiobarbituric acid (TBARS) and the total number of bacteria (P>0.05), which indicated that thefat oxidation and spoilage microorganism growth was inhibited. Only good color was found in thesamples treated with GNH. It was in agreement with sensory evaluation results, which showed thatgood aroma, texture, rancid flavor and overall acceptability were found in GNH-NR sample. Itrevealed that the complex ingredients could replace for nitrite use in red sausages manufacturing.Glycosylated nitrosyl-hemoglobin was found to be a good nitrite substitute for coloring inmeat products. Combined with rosemary extract and nisin, it could be used in Harbin red sausagefor the red color formation, antibacterial and antioxidant effects. It will provide a potential solutionfor safe and healthy meat products. |
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