Study On The Preparation And Preservation Of Nitrosohemoglobin Red Pigment

I use fresh pig's blood as raw material,to prepare nitrosohemoglobin pigment through hot and cold method,to validate the good use of this method.In order to improve the stability of nitrosohemoglobin,to extend the storage time,I verify the feasibility of the improved method through the experiment,and provide the experimental basis for industrial production.The concrete research contents and results are as follows:(1)Use hot and cold color to prepare nitrosohemoglobin is simple,easy operation,low equipment requirement.The pigment powder prepared using this method is liquidity,water activity stability,low residual nitrite,good red value,but should not be stored at room temperature for extended periods.(2)Aluminum foil is ideal packaging material of nitrosohemoglobin,the preservation of the nitrosohemoglobin pigment use the packing bag made of the this material is good,the red value decreased less,the color change is not significant.Aluminum foil sealed packaging Nitrosohemoglobin red pigment can be stored at room temperature for about 13 months.Low temperature can improve the preservation of nitrosohemoglobin effective,with the increase of temperature,the impact of packaging material on the preservation of the pigment is more significant.The study on water activity of nitrosohemoglobin pigment indicate that the higher water activity the better color,the lower water activity,the better preservation.(3)The red value of sausage cross section add the nitrosohemoglobin pigment is increased with the addition of pigment increased,the brightness decreases with the increasing addition of pigment.The additive amount of nitrosohemoglobin pigment too little is not easy to improve meat color,add excessive can cause the meat color too dark and cause undesirable flavor improve residual nitrite.Consider the color,flavor,safety factors,the ideal addition is 0.8%.(4)Compared with nitrite,the use of nitrosohemoglobin improves meat sensory quality,more likely to arouse the appetite,can add additional iron ion for meat products,improve its edible value.Using Griess's reagent colorimetric method we can get:Sodium nitrite content of meat products added 0.8%nitrosohemoglobinn is 0.9 mg/kg.The above contents show using nitrosohemoglobin substituting nitrite can achieve low nitrite meat products,improve the safety of meat products...