血红素色素制取及在肉品加工中的应用

›› 2006, Vol. 8 ›› Issue (1): 40-42.

血红素色素制取及在肉品加工中的应用

罗章[1] 郑立红[2]

[1]西藏大学农牧学院,西藏林芝860000 [2]河北科技师范学院食品工程系,河北昌黎066600

收稿日期:2005-06-09 修回日期:2005-12-14 出版日期:2006-02-15 发布日期:2009-10-21
作者简介:罗章(1965一)|男|讲师；研究方向：肉制品加工研究。
基金资助:
抖技“十五”攻关项目“传统肉制品加工关建技术与产业化”（项目编号：2001BA501A24）.

Extracting Method of Hemochrome and Its Application in Meat Products

LUO Zhang, ZHENG Li-hong

1. Agriculture and Animal Husbandry School, Tibet University, Linzhi 860000, China 2. Dept. of Food Engineering, HeBei Normal University of Science ＆ Technology, Changli 066600, China

Received:2005-06-09 Revised:2005-12-14 Online:2006-02-15 Published:2009-10-21

摘要/Abstract

摘要：

对血红素的化学结构、理化性质、以及血红素色素制取方法及其在肉制品中的应用进展进行了综述，并探讨了血红素重要的营养与应用价值。

关键词: 血红素肉制品应用

Abstract:

In this paper, chemical structure, physical and chemical property, extracting method and application of hemochrome in meat products were summarized, and nutritional value of hemochrome was also disccussed.

Key words: hemochrome , meat product , application

中图分类号:

S872

罗章[1] 郑立红[2]. 血红素色素制取及在肉品加工中的应用[J]. , 2006, 8(1): 40-42.

LUO Zhang, ZHENG Li-hong. Extracting Method of Hemochrome and Its Application in Meat Products[J]. , 2006, 8(1): 40-42.