Literature DB >> 30263284

The role of monoxide hemoglobin in color improvement of chicken sausage.

Peng Xu1, Xuefeng Zhu1, Shengjiang Tan1, Hao Qin1, Cunliu Zhou1.   

Abstract

The role of monoxide hemoglobin (COHb) in improvement of chicken sausage color was investigated. COHb and NaNO2 synergistically increased a* values. Addition of 0.1% COHb decreased the residual nitrite content in the presence of 0.001% NaNO2. Compared with controls, the combined treatment resulted in significantly higher nitroso pigment contents while the single treatment resulted in slightly higher nitroso pigment contents. Visible spectrometry indicated that both nitrosohemochrome (NH) and hematin were the main ingredients of pigments extracted from chicken sausage treated with a combination of 0.006% NaNO2 and 0.6% COHb. Formation of NH and hematin caused an increase in a* values and a decrease in L* values, respectively. COHb showed potential for use in meat product formulations.

Entities:  

Keywords:  color; hematin; monoxide hemoglobin (COHb); nitrosohemochrome (NH); sodium nitrite (NaNO2)

Year:  2016        PMID： 30263284      PMCID： PMC6049185          DOI： 10.1007/s10068-016-0056-0

Source DB:  PubMed          Journal:  Food Sci Biotechnol        ISSN： 1226-7708            Impact factor:   2.391


  13 in total

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Journal:  Meat Sci       Date:  2007-05-18       Impact factor: 5.209

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Authors:  Karl-Otto Honikel
Journal:  Meat Sci       Date:  2007-06-27       Impact factor: 5.209

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Journal:  Biopolymers       Date:  1982-06       Impact factor: 2.505

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Authors:  P R Fontes; L A M Gomide; E A F Fontes; E M Ramos; A L S Ramos
Journal:  Meat Sci       Date:  2010-02-20       Impact factor: 5.209

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Authors:  A D Pereira; L A M Gomide; P R Cecon; E A F Fontes; P R Fontes; E M Ramos; J G Vidigal
Journal:  Meat Sci       Date:  2014-02-05       Impact factor: 5.209

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Journal:  J Anal Toxicol       Date:  1985 Sep-Oct       Impact factor: 3.367

10.  Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage.

Authors:  Sang-Keun Jin; Yeong-Jung Kim; Jae Hong Park; In-Chul Hur; Sang-Hae Nam; Daekeun Shin
Journal:  Asian-Australas J Anim Sci       Date:  2012-09       Impact factor: 2.509
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