Research to lessen the amounts of curing agents in processed meat through use of rock salt and carbon monoxide

59th International Meat Industry Conference

Sakata, R.^1 ; Takeda, S.^1 ; Kinoshita, Y.^1,2 ; Waga, M.^1

Laboratory of Food Science, School of Veterinary Medicine, Azabu University, Kanagawa, Sagamihara

252-5201, Japan^1

Daisen Ham Co. Ltd., Tottori, Yonago

683-0651, Japan^2

关键词: Carboxy-myoglobin;    Co treatments;    Color development;    Lipid oxidation;    Meat products;    Nitrate contents;    Pigment contents;    Processed meat;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/85/1/012007/pdf
DOI  :  10.1088/1755-1315/85/1/012007

来源: IOP

【 摘 要 】

This study was carried out to examine the reddening of meat products due to the addition of natural yellow salt (YS) and carbon monoxide (CO). Following YS or NaCl addition at 2% to pork subsequent to nitrite (0∼100 ppm) treatment, color development due to this addition was analyzed visually. Heme pigment content in the meat was also determined spectrophotometrically. YS was found to bring about greater reddening than NaCl, indicating residual nitrite and nitrate content to be significantly higher in meat containing YS, through the amount of either was quite small. The amount of nitrite required for a red color to develop was noted to vary significantly from one meat product to another. CO treatment of pork caused the formation of carboxy myoglobin (COMb) with consequent reddening of the meat. COMb was shown to be heat-stable and form stably at pH 5.0 to ∼8.0 and to be extractable with water, but was barely extractable at all with acetone. Nitric oxide was found to have greater affinity toward myoglobin (Mb) than CO. Nitrosyl Mb was noted to be stable in all meat products examined. CO was seen to be capable of controlling the extent of lipid oxidation.