| 肉制品发色剂研究进展 |
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| 引用本文： | 郭卓钊,潘丽娟,郭美媛,白卫东,黄妙云,刘晓艳.肉制品发色剂研究进展[J].农产品加工．学刊,2020(1):90-93. |
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| 作者姓名： | 郭卓钊 潘丽娟 郭美媛 白卫东 黄妙云 刘晓艳 |
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| 作者单位： | 广东康辉集团有限公司;仲恺农业工程学院轻工食品学院;广州市广式传统食品加工与安全控制重点实验室 |
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| 基金项目： | 庵埠专业镇食品产业协同创新示范建设项目（粤财教[2017]443号、潮科[2018]106号） |
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| 摘 要： | 色泽是肉制品评定的一个重要因素。在肉制品中加入发色剂可使产品色泽良好,提高产品品质。传统肉制品中通常添加亚硝酸盐等作为发色剂,其严重威胁人体健康。通过综述肉制品发色剂的使用现状、新型肉制品的研发状况,展望肉制品发色剂的开发方向与前景。
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| 关 键 词： | 发色剂 肉制品 研究进展 开发方向 |
Research Progress on Meat Coloring Agents |
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| GUO Zhuozhao,PAN Lijuan,GUO Meiyuan,BAI Weidong,HUANG Miaoyun,LIU Xiaoyan.Research Progress on Meat Coloring Agents[J].Nongchanpin Jlagong.Xuekan,2020(1):90-93. |
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| Authors: | GUO Zhuozhao PAN Lijuan GUO Meiyuan BAI Weidong HUANG Miaoyun LIU Xiaoyan |
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| Institution: | (Guangdong Kanghui Group Co.,Ltd.,Chaozhou,Guangdong 515638,China;College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China;Guangzhou Key Laboratory of Guangdong Style Traditional Food Processing and Safety Control,Guangzhou,Guangdong 510225,China) |
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| Abstract: | Color is an important factor affecting meat product evaluation.Adding chromogenic agent to meat products can make meat products color better and improve product quality.Nitrite is usually used as chromogenic agent in traditional meat products,which is a serious threat to human health.In this paper,the present situation of the use of meat chromophore,the research and development of new meat products were reviewed,and the development direction and prospect of meat chromophore were prospected. |
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| Keywords: | color former meet product research progress development direction |
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