食品科学2023，Vol.44Issue(23)：293-303,11.DOI:10.7506/spkx1002-6630-20221220-196
锌原卟啉形成和呈色机理及替代肉制品中亚硝酸盐的研究进展
Research Progress on the Formation and Chromogenic Mechanism of Zinc Protoporphyrin and Its Replacement for Nitrite in Meat Products
摘要
Abstract
Nitrite has been used widely in meat products because of its unique properties,especially its role in promoting the color development of meat products and its bacteriostatic effect.Searching for nitrite alternatives has become an urgent topic for the meat industry due to consumers'concerns about the potential health risk associated with nitrite and consumers'demand for natural products with a clean label.As a natural pigment substance,zinc protoporphyrin(ZnPP)has a significant advantage in promoting the color development of meat products.This paper introduces the properties,formation mechanism,quantitative analysis and distribution in meat products of ZnPP,with a focus on the factors influencing ZnPP formation.Finally,future prospects for the application of ZnPP are discussed in order to provide new ways for the development of the low-nitrate meat processing industry.关键词
肉制品/亚硝酸盐/锌原卟啉/发色Key words
meat products/nitrite/zinc protoporphyrin/chromogenic分类
轻工业引用本文复制引用
杨千慧,刘骞,陈倩,李敏,孔保华..锌原卟啉形成和呈色机理及替代肉制品中亚硝酸盐的研究进展[J].食品科学,2023,44(23):293-303,11.基金项目
国家自然科学基金区域创新发展联合基金项目(U22A20547) （U22A20547）
黑龙江省"百千万"工程重大科技专项(2021ZX12B05) （2021ZX12B05）
