3种天然红色素在肉制品中的应用

摘要

亚硝酸盐是腌肉制品中广泛使用的一种发色剂，但由于其具有毒性和产生的亚硝胺具有致癌性，研究人员开始寻找亚硝酸盐替代物。相对合成色素而言，天然色素由于具有较高的安全性而成为研究人员的首选，其中亚硝基血红蛋白色素、红曲色素、高粱红色素这3种天然色素能赋予肉制品较好的色泽。%The nitrite is a colorant and usually added to cured meat, but it is toxic to human, and the product nitrosamine has carcinogenesis. The researchers begin to search for substitute for nitrite. Comparing with synthetic pigment, the natural pigment is more prominent because of its higher safety. The addition of nitrosohaemoglobin pigment, monascus pigment and sorghum pigment will give the cured meat a good color.