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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 

Key words:  Glycosylated nitrosohemoglobin, meat batters, sodium nitrite, thiobarbituric acid-reactive substances, , ,
Vol. 5 , (01): 19-23
Submitted Accepted Published
September 14, 2012 October 24, 2012 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.
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  Cite this Reference:
Hongtao Zhang, Peijun Li, Baohua Kong, Qian Liu, Hehong Yang, Juyang Zhao and Yanan Jiang, 2013. Effect of Glycosylated Nitrosohemoglobin on Quality of Cooked Meat Batters during Chill Storage.  Advance Journal of Food Science and Technology, 5(01): 19-23.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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