| Project/Area Number |
03660297
|
|---|
| Research Category |
Grant-in-Aid for General Scientific Research (C)
|
| Allocation Type | Single-year Grants |
|---|
| Research Field |
畜産化学
|
|---|
| Research Institution | Azabu University |
|---|
Principal Investigator |
NAGATA Yukiharu Azabu University, School of Veterinary Medicine, Professor, 獣医学部, 教授 (30038202)
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
SAKATA Ryoichi Azabu University, School of Veterinary Medicine, Associate Professor, 獣医学部, 助教授 (10153892)
|
|---|
| Project Period (FY) |
1991 – 1992
|
| Project Status |
Completed (Fiscal Year 1992)
|
| Budget Amount *help |
¥2,100,000 (Direct Cost: ¥2,100,000)
Fiscal Year 1992: ¥500,000 (Direct Cost: ¥500,000)
Fiscal Year 1991: ¥1,600,000 (Direct Cost: ¥1,600,000)
|
|---|
| Keywords | Cattle blood / Colorant / Color formation / Cured meat color / Nitrite / Nitrosohemoglobin / Processed meat products / ヘモグロビン / 牛血液 / ニトロヘモグロビン |
|---|
| Research Abstract |
The red cell fraction of animal blood is presently used only a limited degree in food industries. For use of this fraction as a food component, examination was made of the nitrosation of hemoglobin (Hb) for coloration in meat processing and reduction of nitrite content in processed meat products. In this study, the purified Hb fraction(98.1%) was prepared from cattle blood, and optimum reaction conditions for nitrosation of Hb were determined. The prepared nitroso-Hb (NOHb) was added to experimental sausage and assessment was made of its capacity to enhance meat product color. The following results were obtained : 1) More than 80% of the total Hb in a reaction mixture (pH 4.5) of 25mM NaNO_2-25mM ascorbic acid (AsA) was rapidly nitrosated at 2ﾟC and 20ﾟC. 2) Presence of glucose at 40% in the Hb reaction mixture improved the stability of the formed NOHb. Stability was maintained for as long as 20 days at 2ﾟC. 3) Added nitrite in a NOHb mixture virtually disappeared and no aerobic bacteria could be detected after 3 days of 2ﾟC or 20ﾟC storage with/without glucose. 4) When 5% or 1% of the NOHb reaction mixture was added to porcine loin meat with non-meat protein ingredient solution, NaCl, NaNO_2 and Na-AsA, nitroso heme pigment formation was greater than that of the control (without addition of NOHb) meat product, and added NOHb showed quantitative effect on the color formation of sausage. 5) Hunter color values of the sausage remained essentially unchanged for 2 weeks of storage at 2ﾟC. The color stability of the NOHb added sample appeared essentially the same as that of the control under fluorescent lighting, and red color was retained more. 6) TBA values were quite low and showed only slight variation, indicating oxidation not to have occurred after 2 weeks of storage when NOHb prepared from cattle blood has been added to sausage.
|
