Research On Synthesis, Stability And Application Of Cooked-cured Meat Pigment Derived From Porcine Blood

Meat pigment is one of the most important research issues in the meatindustry. Sodium nitrite is the traditional meat pigment,but it has a potential safetyhazard.Therefore,it is emergency to find the alternative of sodium nitrite in meatindustry.The objective of this paper was to research the effects of lysine, arginineand glucose on the color of hemoglobin and relative percentages of the differenthemoglobin derivatives.The condition was optimized for the preparation of themeat pigment by orthogonal test. This article was also to study stability of thepigment. In addition, application of the pigment in sausages was to stuypreliminarily. The main results were shown as follows:1. The single factor experiments showed that within the addition levels（0.5%-4.0%w/v） of lysine, arginine and glucose, the a^*values of the pigmentimproved significantly （P<0.05）.The L^*values of the pigment significantlyimproved （P<0.05）when adding arginine and glucose within the scope of the study.Within the addition levels （0.5%-4.0%w/v） of lysine, arginine and glucose, LHb%of the pigment improved significantly （P<0.05）.2. Orthogonal experimental results showed that addition of arginine had thegreatest impact on the results followed by addition of lysine, addition of glucosewas the minimum. The result showed the optimum conditions were the dosage ofarginine2.0%, lysine4.0%, glucose1.0%.3. During storage, a^*values and oxyhemoglobin content of the pigment weresignificantly decreased （P <0.05）. Compared with the control group, lysine,arginine and glucose delayed hemoglobin oxidation, and stabilized the color.4. Heating temperature from40℃to60℃, the L^*values and a^*values of thepigment decreased significantly （P>0.05）. Heating temperature from60℃to70℃,the L^*values of the pigment decreased significantly （P<0.05）, and there were nosignificant changes in the a^*values of the pigment （P>0.05）. Compared to darkstorage, the L^*values and the a^*values of the pigment were decreased significantly（P<0.05）when the pigment was exposed to sun light,and there was no significanteffect on the a^*values of the pigment （P>0.05） when the pigment was exposed to indoor fluorescent light.When the pigment was dissolved in the solution of pH=4-11at room temperature, the L^*values and a^*values maintained at the high level.Metal ions Zn²⁺,Fe³⁺and Cu²⁺had an adverse impact on the stability of thepigment.5.0.4%pigment could play to improve the color of sausages, increase in its redvalues, and control the brightness values in the acceptable range at80℃and40min.Color and sensory evaluation of sausage adding the pigment closed to the sausageadding sodium nitrite, adding the pigment in the sausage could improve its texture.