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Preparation of glycosylated nitrosyl hemoglobin and application in meat batter

Ning Li

Open publisher page 2 citations

Abstract

Sodium nitrite is an important food additive in meat industry,but because of its potential carcinogenicity,the use of nitrite is limited.In this study,fresh blood cell was used for synthesizing glycosylated nitrosyl-hemoglobin(G-NO-Hb),and the preparation conditions were optimized.The results showed that the optimum pH for synthesizing G-NO-Hb was 7.5,amount of sodium nitrite was 2 g/L.The G-NO-Hb was applied in meat batter,the result revealed that the meat batter adding G-NO-Hb had a higher a*-value than control and adding nitrite's sample,and the residual nitrite was only 13.29 mg/kg which was significantly lower than the 24.77 mg/kg of adding nitrite's sample(P0.05).It revealed that G-NO-Hb as a potential pigment used in meat processing substitute for nitrite can not only produce the pink color but also reduce the residual nitrite in cured meat products.

About this research paper

What this paper is about

Sodium nitrite is an important food additive in meat industry,but because of its potential carcinogenicity,the use of nitrite is limited.In this study,fresh blood cell was used for synthesizing glycosylated nitrosyl-hemoglobin(G-NO-Hb),and the preparation conditions were optimized.The results showed that the optimum pH for synthesizing G-NO-Hb was 7.5,amount of sodium nitrite was 2 g/L.The G-NO-Hb was applied in meat batter,the result revealed that the meat batter adding G-NO-Hb had a higher a*-value than control and adding nitrite's sample,and the residual nitrite was only 13.29 mg/kg which was significantly lower than the 24.77 mg/kg of adding nitrite's sample(P0.05).It revealed that G-NO-Hb as a potential pigment used in meat processing substitute for nitrite can not only produce the pink color but also reduce the residual nitrite in cured meat products.

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Available abstract

Sodium nitrite is an important food additive in meat industry,but because of its potential carcinogenicity,the use of nitrite is limited.In this study,fresh blood cell was used for synthesizing glycosylated nitrosyl-hemoglobin(G-NO-Hb),and the preparation conditions were optimized.The results showed that the optimum pH for synthesizing G-NO-Hb was 7.5,amount of sodium nitrite was 2 g/L.The G-NO-Hb was applied in meat batter,the result revealed that the meat batter adding G-NO-Hb had a higher a*-value than control and adding nitrite's sample,and the residual nitrite was only 13.29 mg/kg which was significantly lower than the 24.77 mg/kg of adding nitrite's sample(P0.05).It revealed that G-NO-Hb as a potential pigment used in meat processing substitute for nitrite can not only produce the pink color but also reduce the residual nitrite in cured meat products.

Key concepts: Nitrite, Sodium nitrite, Food science, Chemistry, Hemoglobin, Cooked meat, Control sample, Chromatography

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