Studies On Synthesis Craft Of CCMP And Application In The Meat Product

The cooked cured-meat pigment (CCMP) was prepared from hemoglobin to substitute the color fixation of nitrite. The remnant of nitrite was reduced in the meat product and he content of iron was increased in the meat product. The low content of nitrite and the high content of iron in the meat product were realized. In the paper, the study was focused on parameter of the synthesis, analysis and identification,properties ,application of CCMP were studied. The major research content and data was as follows:1. The hemoglobin extracted from porcine blood was used as material to prepare CCMP. The influences of quantity of nitrite and Vc,the heat temperature and time on the output and color of prepared pigment were studied. The single factor and the orthogonal experiment indicated that the heat temperature and quantity of Vc influenced mostly on the output of pigment, the second was the heat time and quantity of nitrite. The best conditions were that quantity of nitrite was 0.01g/ml,quantity of Vc was 0.04g/ml, the heat temperature was 60℃, heat time was 40 min;The heat temperature influenced mostly on the color of pigment,the second was the quantity of Vc and the heat time. The best conditions were that quantity of nitrite was 0.03g/ml,quantity of Vc was 0.005g/ml,the heat temperature was 60℃,The heat time was 40min. From the study of the color and output of production and the remnant of nitrite, the best conditions were that quantity of nitrite was 0.01g/ml, quantity of Vc was 0.04g/ml,the heat temperature was 60℃, heat time was 40min. There were 3.87 percent moisture, 3.41 percent ash and 1198mg/kg nitrite in the powder pigment after the solution was sprayed drying. It could dissolve in water. It could be used in food manufacture as red pigments.2. The physics and chemical property of CCMP and NFH were studied systematically and it was discussed that hemoglobin can protect CCMP. Color of CCMP was changed imperceptibly, But NFH decolored entirely; Moreover the stability CCMP under the conditions of heat,oxygen and metal ion was better than NFH distinctly.3. Study on the solubility of CCMP showed that the pigment can dissolved in water,the mix of water and ethanol and methanol but can not dissolved in ester and aether. And the dissolving rate of pigment was 86.6% in water.4. The orthogonal experiment L9(33)design was used for determining the optimum application condition of CCMP.The results showed that when 0.5% of CCMP, 0.5‰of Na-Vc and 0.045‰of VE were added, the color of the sausage were all better. The poly-composition system built up with CCMP, antioxidants, and antimicrobial was applied in sausages product. The detection of color detector,physics character apparatus and sensory valuation made clear that meat product added with The poly-composition system get ideal and stable color, the texture and flavor better than the samples cured by nitrite or added with else. The detection by AV,POV and TBA value indicated that the content of oxidated fat of product used with the poly-composition system was lower than contraposition. The better was flavor. The nitrite remnant of sausage added the pigment was only sixth of sample cured by nitrite, but content of iron was enhanced.