CN105725033A - Nitrite-free compound color former for meat emulsion product and preparation as well as application of nitrite-free compound color former - Google Patents
Nitrite-free compound color former for meat emulsion product and preparation as well as application of nitrite-free compound color former Download PDFInfo
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- CN105725033A CN105725033A CN201610122903.6A CN201610122903A CN105725033A CN 105725033 A CN105725033 A CN 105725033A CN 201610122903 A CN201610122903 A CN 201610122903A CN 105725033 A CN105725033 A CN 105725033A
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- meat
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- nitrite
- nitre
- colour former
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- 235000013372 meat Nutrition 0.000 title claims abstract description 59
- 239000000839 emulsion Substances 0.000 title claims abstract description 22
- 150000001875 compounds Chemical class 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims description 4
- ACTIUHUUMQJHFO-UPTCCGCDSA-N coenzyme Q10 Chemical compound COC1=C(OC)C(=O)C(C\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CC\C=C(/C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UPTCCGCDSA-N 0.000 claims abstract description 13
- 235000017471 coenzyme Q10 Nutrition 0.000 claims abstract description 13
- 229940074404 sodium succinate Drugs 0.000 claims abstract description 13
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims abstract description 13
- 235000013622 meat product Nutrition 0.000 claims abstract description 11
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 10
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 10
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 10
- 239000003755 preservative agent Substances 0.000 claims abstract description 10
- 230000002335 preservative effect Effects 0.000 claims abstract description 10
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 claims description 13
- 235000013580 sausages Nutrition 0.000 claims description 13
- ACTIUHUUMQJHFO-UHFFFAOYSA-N Coenzym Q10 Natural products COC1=C(OC)C(=O)C(CC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)C)=C(C)C1=O ACTIUHUUMQJHFO-UHFFFAOYSA-N 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 11
- NPCOQXAVBJJZBQ-UHFFFAOYSA-N reduced coenzyme Q9 Natural products COC1=C(O)C(C)=C(CC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)CCC=C(C)C)C(O)=C1OC NPCOQXAVBJJZBQ-UHFFFAOYSA-N 0.000 claims description 11
- 229940035936 ubiquinone Drugs 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 10
- 108010053775 Nisin Proteins 0.000 claims description 10
- 239000004309 nisin Substances 0.000 claims description 10
- 235000010297 nisin Nutrition 0.000 claims description 10
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 9
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 9
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- VTLYFUHAOXGGBS-UHFFFAOYSA-N Fe3+ Chemical compound [Fe+3] VTLYFUHAOXGGBS-UHFFFAOYSA-N 0.000 claims description 6
- 238000013329 compounding Methods 0.000 claims description 6
- 239000000834 fixative Substances 0.000 claims description 6
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 6
- 235000013824 polyphenols Nutrition 0.000 claims description 6
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 239000001540 sodium lactate Substances 0.000 claims description 4
- 229940005581 sodium lactate Drugs 0.000 claims description 4
- 235000011088 sodium lactate Nutrition 0.000 claims description 4
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 3
- 239000001632 sodium acetate Substances 0.000 claims description 3
- 235000017454 sodium diacetate Nutrition 0.000 claims description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 2
- 244000061458 Solanum melongena Species 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- -1 nitre compound Chemical class 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 239000002932 luster Substances 0.000 abstract description 3
- 229910021645 metal ion Inorganic materials 0.000 abstract description 2
- 238000009938 salting Methods 0.000 abstract 2
- 108010029165 Metmyoglobin Proteins 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 11
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 6
- 238000005554 pickling Methods 0.000 description 5
- 230000000711 cancerogenic effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 235000010288 sodium nitrite Nutrition 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 231100000315 carcinogenic Toxicity 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 2
- 241000193155 Clostridium botulinum Species 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037308 hair color Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 150000002832 nitroso derivatives Chemical class 0.000 description 1
- 230000022558 protein metabolic process Effects 0.000 description 1
- 125000000467 secondary amino group Chemical class [H]N([*:1])[*:2] 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a nitrite-free compound color former for a meat emulsion product. The nitrite-free compound color former for the meat emulsion product comprises the following raw materials in percentage by weight: 0.005-0.1% of coenzyme Q, 0.01-0.1% of sodium succinate, 0.005-0.1% of ethyl maltol, 0.01-0.2% of an antioxidant, 0.01-2% of a preservative and 0.05-1% of an acidity regulator; the nitrite-free compound color former and a two-stage salting method are used cooperatively for salting of a meat emulsion product, so as to achieve the required chromophoric effect. According to the nitrite-free compound color former for the meat emulsion product, provided by the invention, metal ions in the meat product can be chelated to achieve the chromophoric effect, and metmyoglobin is reduced, therefore the meat product is stable in color and luster, the color stability of the meat emulsion product during the production and storage process is improved, and the function of prolonging the shelf life of the meat emulsion product is achieved.
Description
Technical field
The present invention relates to color former of meat products field, be specifically related to a kind of meat emulsion product and compound colour former and its user
Method.
Background technology
Meat products tradition colour former is mainly sodium nitrite, the sodium nitrite on the one hand imparting distinctive flesh pink of meat products,
Improve the organizational structure of product;On the other hand as preservative, Clostridium botulinum is had stronger inhibitory action.
At present, domestic and international meat enterprises all uses nitrite as the colour former of meat, obtains preferable color and luster and local flavor,
Extend the shelf life.But nitrite usage amount exceedes certain standard (> 150mg/kg) NO can be caused-A large amount of residuals, residual
NO-Combine with protein metabolism product secondary amine and can generate nitrosamine.These nitroso compounds are all cancerigenic factors, can lure
Leading laboratory animal generation canceration, survey data shows, the sickness rate of certain cancers and the consumption figure of pickle cured meat product have certain
Dependency.Although therefore sodium nitrite effect in meat products is processed is a lot, but it is real to ambassador's meat products of harm
The lowest nitrification or without nitrification and extremely urgent.
At present, the nitrite succedaneum that people seek to use has two classes: a class is partially or completely to substitute nitrite
Additive, this material should by colour former, antioxidant, chelating agen and antibacterial mixing form;Another kind of be
Under customary nitrites concentration can blocking nitrosamine formation formed additive.Up to now, the most do not find a kind of material can
Substitute nitrite completely, but use pickling of one or more materials composition of a certain effect being equivalent to nitrite
Agent substitutes whole effects of nitrite.
Summary of the invention
It is an object of the invention to provide a kind of novel meat emulsion product colour former, this colour former can be applicable to various meat paste system
In product, it is possible to decrease or the use of replacement nitrite, solve the carcinogenic risk problem that meat products nitrite chromogenic causes.
An object of the present disclosure is to provide a kind of meat emulsion product to compound colour former without nitre, described compounds colour former without nitre
By ubiquinone, sodium succinate, Fe3+Chelating agen, at least one antioxidant, at least one preservative, acidity regulator form.
Further, described Fe3+Chelating agen is ethylmaltol, and it forms complex is aubergine, slightly sends out for meat paste
Color；Described antioxidant is at least one in ascorbic acid and tea polyphenols；Described preservative is sodium lactate, nisin
(nisin), at least one in sodium diacetate；Described acidity regulator is the one of citric acid and sodium hexameta phosphate.
Further, the component of this colour former is by weight percentage:
Ubiquinone 0.005-0.1%
Sodium succinate 0.01-0.1%
Fe3+Chelating agen 0.005-0.1%
Antioxidant 0.01%-0.2%
Preservative 0.01%-2%
Acidity regulator 0.05%-1%.
The present invention the second purpose is to provide a kind of meat emulsion product to compound the preparation method of colour former, described method without nitre
Complete according to the following steps:
(1) citric acid, antioxidant and preservative one are reinstated water dissolution, add in meat paste, stir, then by ethyl wheat
Bud phenol dissolves and adds in meat, mixing, and in these processing links, meat paste is stably both needed to stable between 1 DEG C-6 DEG C；Now meat paste
PH value is reduced between 5.35-5.55 by normal meat 5.6-6.0, is placed in 4 DEG C of refrigerators by the meat paste after mixing and pickles 24h；
(2) sodium hexametaphosphate solution is added in the meat paste pickling 24h, between regulation pH value to 5.8-6.2, then by coenzyme
Q adds in meat paste together with sodium succinate solution, and mixing, these processing link meat paste temperature need to be stablized between 1 DEG C-6 DEG C；
Meat paste after mixing is placed in 4 DEG C of refrigerators and pickles 12h.
The present invention the 3rd purpose is to provide a kind of meat emulsion product to compound the application of colour former without nitre, described compounding without nitre
Allot toner and can be applicable to the color fixative of the meat productss such as sausage, ham sausage, jerky.
The meat emulsion product that the present invention provides compounds colour former without nitre, and this compounding colour former is when meat emulsion product is pickled middle
With the use of two-period form technological proces s, reaching required hair color effect, this colour former can be applicable to color fixative in various meat emulsion product, can
Reduce or substitute the use of nitrite, solve the carcinogenic risk problem that meat products nitrite chromogenic causes, allot toner energy
Metal ion in chelating meat forms color development effect, and reduction MetMb Ferrimyoglobins. reaches stable color and luster of meat, strengthens meat paste system
Product produce and the stability of color during storage, reach to extend the effect of meat emulsion product shelf life.
Detailed description of the invention:
Following example are used merely to explain the present invention, rather than protection scope of the present invention is not intended to be limited to following example.
Specific embodiment 1:
The present embodiment is mainly used in the color fixative of chinese-style sausage, consisting of (raw meat 1000g meter):
Ubiquinone: 0.65g
Sodium succinate: 0.37
Ethylmaltol: 0.15
Tea polyphenols: 0.3
Nisin: 0.55
Citric acid: 1.5
Sodium hexameta phosphate: 5
Pure water: 250.
The using method of above-mentioned compounding colour former is: first by ethylmaltol, tea polyphenols, nisin, citric acid
It is dissolved in the meat paste that sausage is prepared in water addition, pickles 24h for 4 DEG C；Then by easy to ubiquinone, sodium succinate, sodium hexameta phosphate
Water, adds in the meat paste after pickling 24h, and 4 DEG C are continued to pickle 12h；After meat paste is pickled, carry out coloclysis, after 72 DEG C of baking 3h, put
Put room temperature naturally to dry 5d less than the ventilation warehouse of 25 DEG C and i.e. obtain chinese-style sausage.
Specific embodiment 2:
The present embodiment is mainly used in the color fixative of chinese-style sausage, consisting of (raw meat 1000g meter):
Ubiquinone: 0.95g
Sodium succinate: 0.70
Ethylmaltol: 0.20
Ascorbic acid: 0.3
Nisin: 0.35
Sodium diacetate: 0.95
Citric acid: 1.5
Sodium hexameta phosphate: 5
Pure water: 250.
The using method of above-mentioned compounding colour former is: first by ethylmaltol, ascorbic acid, nisin, double second
Acid sodium, citric acid are dissolved in the meat paste that sausage is prepared in water addition, pickle 24h for 4 DEG C；Then by ubiquinone, sodium succinate, six inclined
The easy water of sodium phosphate, adds in the meat paste after pickling 24h, and 4 DEG C are continued to pickle 12h；After meat paste is pickled, carry out coloclysis, 72 DEG C
After baking 3h, the placement room temperature ventilation warehouse less than 25 DEG C naturally dries 5d and i.e. obtains chinese-style sausage.
Specific embodiment 3:
The present embodiment is mainly used in the color fixative of chinese-style sausage, consisting of (raw meat 1000g meter):
Ubiquinone: 0.70g
Sodium succinate: 0.55
Ethylmaltol: 0.15
Tea polyphenols: 0.3
Nisin: 0.45.
Sodium lactate: 1.5
Citric acid: 1.5
Sodium hexameta phosphate: 5
Pure water: 250.
The using method of above-mentioned compounding colour former is: first by ethylmaltol, tea polyphenols, nisin, sodium lactate,
Citric acid is dissolved in the meat paste that sausage is prepared in water addition, pickles 24h for 4 DEG C；Then by ubiquinone, sodium succinate, sodium hexameta phosphate
Easily water, adds in the meat paste after pickling 24h, and 4 DEG C are continued to pickle 12h；After meat paste is pickled, carry out coloclysis, 72 DEG C of baking 3h
After, the placement room temperature ventilation warehouse less than 25 DEG C naturally dries 5d and i.e. obtains chinese-style sausage.
Claims (5)
1. meat emulsion product compounds colour former without nitre, it is characterised in that described without nitre compound colour former by ubiquinone, sodium succinate,
Fe3+Chelating agen, at least one antioxidant, at least one preservative, acidity regulator form.
Meat emulsion product the most according to claim 1 compounds colour former without nitre, it is characterised in that
Described Fe3+Chelating agen is ethylmaltol, and it forms complex is aubergine, for the slight color development of meat paste；
Described antioxidant is at least one in ascorbic acid and tea polyphenols；
Described preservative is at least one in sodium lactate, nisin (nisin), sodium diacetate；
Described acidity regulator is the one of citric acid and sodium hexameta phosphate.
Meat emulsion product the most according to claim 1 and 2 compounds colour former without nitre, it is characterised in that
The component of this colour former is by weight percentage:
Ubiquinone 0.005-0.1%
Sodium succinate 0.01-0.1%
Fe3+Chelating agen 0.005-0.1%
Antioxidant 0.01%-0.2%
Preservative 0.01%-2%
Acidity regulator 0.05%-1%.
4. compound the preparation method of colour former without nitre according to the meat emulsion product described in claim 1 or 2 or 3, it is characterised in that
Described method completes according to the following steps:
Citric acid, antioxidant and preservative one are reinstated water dissolution, adds in meat paste, stir, then by ethyl Fructus Hordei Germinatus
Phenol dissolves and adds in meat, mixing, and in these processing links, meat paste is stably both needed to stable between 1 DEG C-6 DEG C；Now meat paste pH
Value is reduced between 5.35-5.55 by normal meat 5.6-6.0, is placed in 4 DEG C of refrigerators by the meat paste after mixing and pickles 24h；
Sodium hexametaphosphate solution is added in the meat paste having pickled 24h, regulation pH value between 5.8-6.2, then by ubiquinone and
Sodium succinate solution adds in meat paste together, and mixing, these processing link meat paste temperature need to be stablized between 1 DEG C-6 DEG C；Mixed
Meat paste after even is placed in 4 DEG C of refrigerators and pickles 12h.
5. compound the application of colour former without nitre according to the meat emulsion product described in claim 1 or 2 or 3 or 4, it is characterised in that
Described compounding without nitre is allotted toner and be can be applicable to the color fixative of the meat productss such as sausage, ham sausage, jerky.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619386A (en) * | 2018-11-06 | 2019-04-16 | 中国肉类食品综合研究中心 | A kind of natural built-up color stabilizer and its application |
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2016
- 2016-03-04 CN CN201610122903.6A patent/CN105725033A/en active Pending
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|---|---|---|---|---|
| EP0668019A1 (en) * | 1994-02-17 | 1995-08-23 | Frisco-Findus Ag | Colour stabilisation of communited meat |
| CN1931021A (en) * | 2006-09-30 | 2007-03-21 | 广东省食品工业研究所 | Meat product color developing agent |
| CN101133858A (en) * | 2007-10-25 | 2008-03-05 | 上海水产大学 | Low nitrite chromogenic meat food |
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Non-Patent Citations (1)
| Title |
|---|
| 郭玉华等: "发色剂及发色助剂在肉制品加工中的应用", 《肉类研究》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619386A (en) * | 2018-11-06 | 2019-04-16 | 中国肉类食品综合研究中心 | A kind of natural built-up color stabilizer and its application |
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Application publication date: 20160706 |