巴氏杀菌切片火腿冷藏期间褪色机理研究
|
摘要
色泽是评价肉品质量的一个重要指标,大多数消费者都以其作为判断肉品新鲜度和决定是否购买的一个主要尺度。巴氏杀菌肉制品是肉品未来的发展方向,我国生产起步较晚,与发达国家相比,还存在许多质量问题。其中货架期褪色就是限制我国巴氏杀菌肉制品保质期和市场竞争力的关键问题之一。目前由于缺乏该类产品色泽变化的相关理论,使得部分生产者盲目加大亚硝酸盐的用量或者添加大量的人工色素。这样不仅没有真正改善产品的色泽稳定性,反而降低了产品的品质,甚至给消费者的健康带来了潜在的危害。为此,本论文以典型的巴氏杀菌牛肉切片火腿为研究对象,将产品表观色泽变化理论与产品色素变化特性相结合来揭示其冷藏期间褪色机理,为采取科学有效的护色措施提供理论依据。具体研究内容和结论如下：
1.影响巴氏杀菌切片火腿冷藏期间褪色的主因素分析
通过对加工和贮藏中影响色泽稳定的7个因素分别采用不同的水平同时作用,并对色泽参数进行逐步回归分析,筛选影响色泽稳定的主导因素。结果表明：包装袋的氧渗透率(OTR)、光照强度(Ill)、混合磷酸盐水平(Phos)和蒸煮温度(CT)是影响切片火腿色泽稳定性的主要因素。其中OTR的影响作用最大；3000 mg／kg的磷酸盐以及蒸煮中心温度达85℃都显著影响切片火腿色泽稳定性；1200 lx范围内不同强度的光照,显著影响亮度(L*)、黄色度(b*)和色调(H),而对红色度(a*)的变化影响不显著。10℃以下的不同冷藏温度,以及国标规定范围内添加不同水平的亚硝酸盐不是引起产品褪色的主要原因。
2.产品贮藏期间色泽与其它品质的变化及其相互关系
采用多元统计分析的主成分分析(PCA)和因子分析方法,研究色泽参数与其它品质指标之间的相互关系。结果表明：
PC1的贡献率占总变异的59.82%,集中反映了切片火腿在冷藏期间的色泽变化。PC2的贡献率占总变异的22.28%,代表了引起色泽变化的环境因子。两个主成分揭示了切片火腿表观红色度的变化主要是色素NH发生了氧化还原反应所致,红色度a*与亚硝酰血色原(NH)、游离巯基、蛋白质氧化形成的羰基衍生物、脂肪氧化形成的丙二醛和双烯值之间相关极显著。其次,产品褪色与基质环境的氧化还原力和酸碱度的变化也显著相关,环境变化首先影响到亮度L*和黄度b*,进而引起表观红色度a*的变化。另外,PCA和因子分析表明产品基质环境中含氮化合物的存在形式及含量显著影响其色泽变化。色泽参数之间α*、C和NH的相关性极显著,L*,b*与H的相关性极显著,色饱和度同时综合了红色度和黄色度的主要信息,而色调以红色度为基础但主要受黄色度来调节。
3.亚硝酰血色原(NH)的提取及结构鉴定
根据不同溶剂对NH进行提取的紫外可见吸收光谱(UV)特性和电子顺磁共振波谱(EPR)特性建立了采用石油醚、丙酮、乙酸乙酯三步顺序提取和分离亚硝酰血色原(NH)的方法。
利用高效液相-电喷雾离子化高分辨率质谱联用(HPLC-ESI-HR-MS)、EPR光谱、傅立叶变换红外光谱(FT-IR)和红外激光拉曼光谱(Raman)四种波谱综合分析鉴定NH的结构为一亚硝酰亚铁卟啉血色原。
4.NH的氧化特性研究及产品褪色机理分析
通过分析NH在光和氧的环境下的降解动力学,在具有光照的空气中自然氧化以及添加强氧化剂H202条件下氧化的HPLC-ESI-HR-MS、EPR波谱、FT-IR光谱、Raman光谱和’H核磁波谱特性,以及在p-胡萝卜素／亚油酸模型体系和加热肌肉模型体系中的氧化特性,结合前两章对产品表观色泽变化理论的研究结果,综合得出产品氧化褪色机理：切片火腿主导色素成分NH属于光敏剂,光照直接作用于NH,促使其共轭结构发生变化,向接近分子轴对称的另一种棕黄色到黄色的共轭体系转化,NO基团没有与血红素卟啉铁解离。NH具有抗氧化特性,空气中氧的存在,会加速这种变化。这种变化在无强氧化剂的条件下是可逆的,可以通过肉品体系中的还原型成分使其还原或维持一种动态平衡。随着NH被氧化,基质中的多不饱和底物也逐渐发生氧化,形成H2O2等更强的氧化剂。强氧化剂可促使NH发生不可逆的降解,使NO基团离开卟啉铁,去清除体系中的自由基。失去了NO基团的保护,卟啉Fe2+很快被氧化为Fe3+,随之从血红素分子中释放,Fe3+离子是脂质氧化的启动子,从而促使了脂质的过氧化,脂质过氧化产物反过来又会加速NH发生不可逆的氧化降解,使得产品色泽发生不可复原的变化,乃至失去商品价值。
5.NH的稳定性研究
为揭示其它因素对切片火腿褪色的效应,研究了不同环境因子对色素NH的稳定性以及不同含氮化合物对加热牛肉匀浆物的色泽及其稳定性的影响。结果表明：
pH对NH的光学特性和稳定性有显著的影响,强酸和弱碱条件下有利于NH红色的保持。碱性条件下,NH由粉红色向棕黄色到黄色过渡,NH分子中NO基团仍然与卟啉铁结合,可能与空气中自然氧化NH的结构一样。弱酸性条件下NH极不稳定,是pH变化显著影响产品表观色泽的主要原因。
8种与色泽变化相关显著的氨基酸Cys、Pro、Thr、Gly、Val、Met、Leu和Tyr无论对NH丙酮溶液的色泽,还是对加热牛肉匀浆物的色泽均产生显著的影响。其中Cys可以显著改善NH的红色度,Pro可以使NH的粉红色保持稳定,His使NH丙酮溶液产生红色沉淀,其余的不同程度地使NH丙酮溶液转化为黄绿色至黄色。这几种氨基酸在牛肉匀浆体系中与肌红蛋白或血红蛋白作用,经热处理以后形成不同色泽的血红素衍生物。其中His和Val形成近似于NH的色泽,且His形成的粉红色血红素衍生物为水溶性的。Gly、Tyr和Pro形成颜色较浅稍偏灰而透着淡粉色的血红素衍生物。Cys和Met两种含硫氨基酸形成的颜色都偏灰至褐。这些衍生物相对于NH来说,更不稳定,切片火腿中这些血红素衍生物的存在也是其褪色的一个重要原因。
肉品相应浓度的7种无机离子(Na+、K+、Fe2+、Mg2+、Ca2+、Zn2+、cu2+)均可显著提高色素NH丙酮溶液的稳定性。其中添加Fe2+对NH的稳定效果最显著,其次是含Na+组,添加K+和Mg2+组组间差异不显著。含Zn2+和Cu2+的处理组稳定性相对最差,其次是Ca2+处理组。
70℃以下不同温度处理对色素NH的损失率没有显著影响,冷藏和常温贮藏对NH的降解没有直接的影响。75℃和80℃处理,NH的贮藏稳定性显著低于72℃处理组。85℃处理,NH的损失率及稳定性均会受到显著影响。
6.天然抗氧化剂对巴氏杀菌切片火腿色泽稳定效应的研究
不同天然抗氧化剂对同一种产品以及同一种抗氧化剂对不同产品均产生不同的色泽稳定效应。苹果多酚和迷迭香在实验剂量范围内对猪肉和牛肉切片火腿的脂肪氧化均表现出了显著的抑制效应,然而对色泽稳定效应却不同。添加500 mg／kg苹果多酚可以有效地抑制猪肉切片火腿冷藏期间的褪色,而对牛肉的效果却不显著。添加500～1500 mg／kg的迷迭香在显著影响切片火腿表观红色度的同时更显著地提高了黄色度b*值,而且对b*的提高有浓度依赖性。
Color stability is one of the important characteristics of meat and meat products. It is the primary quality attribute seen by the consumer, who may use it as an indication of freshness and wholesomeness. As the way of future development of meat products, pasteurized meat products were introduced China lately and a lot of quality defects still exist currently. Discoloration is one of the important problem which will shorten pasteurized meat products' shelf-life and limit its market competitiveness. Many producers blindly increase the amount of nitrite or add many artificial pigment in absence of the knowledge on the theory of discoloration of pasteurized meat products, which did not really improve the color stability and prolong the shelf-life, instead of decreasing the quality of their products, even gave potential health hazards to consumers. Therefore, the purpose of present study was to reveal the mechanism of discoloration of representative pasteurized meat products—beef sliced ham, and to provide a theory basis for seeking a scientific method effectively to inhibit discoloration. Based on this purpose, the research were designed from two aspects including the fading theory about products and oxidation characteristics of predominant pigment. The contents and results are as follows:
1. Study on the main influencing factor of discoloration of pasteurized sliced beef ham
Seven factors affected color stability in processing and preservation were designed and instrumental color of ham were evaluated in this chapter. Multiple stepwise regression analysis was adopted to develop mathematical models describing the relationship between color parameters (L*, a*, b*) and seven factors. The results showed that refrigeration temperature (< 10℃) and the level of nitrite (in the range of GB) had insignificant effect on color stability; OTR had the greatest effect, both the addition of 3000 mg/kg phosphate and cooking center temperature of 85℃significantly affect the color stability. Illumination (< 1200 lx) did not significantly affect the a* value but the L*、b* and Hue value.
2. Studies on the change of color parameters and other quality index and their relationship
Principal component analysis (PCA) and factor analysis were adopted to research the interrelationship between color and other parameters. The PCA results showed that the first principal component explained 59.82% of the total variation, and the second explained 22.28%. PC1 was a concentrated reflection of color changes of ham during storage and PC2 was a representative index of environment factor causing the change of color. These results indicated that discoloration of products was mainly due to the oxidation of predominant pigment and greatly related to the reductive capacity of matrix. Furthermore, significant correlations were found between pigment oxidation and lipid oxidation as well as that and protein oxidation. Matrix condition significantly influenced the color stability by change of the b* and L* firstly and caused the variation of a* value then. In addition, remarkable correlations were seen between color stability and some nitrogen compounds in matrix by PCA and factor analysis. For color parameters, great significant correlations were found in the present study among a*,C and the content of nitrosylhemochromogen (NH), meanwhile L*、b* and H had great significant correlations; The information of C was a combination of a* and b*, while the H, degrees against the backdrop of a* value, was adjusted by b* value.
3. Studies on the extraction method and structure of NH
Extractions of NH from beef sliced ham with many different solvents were carried out. A three-step gradational extraction and isolation procedure with petroleum ether/acetone/ethyl acetate step by step was established based on the characteristics of UV and electron paramagnetic resonance spectroscopy (EPR) of NH solution.
The structure of NH was identified as a pentacoordinate mononitrosylheme complex by four kinds of spectra, which were EPR, HPLC-electrospray ionization high resolution mass spectrometry (HPLC-ESI-HR-MS), infrared spectrum (IR) and Raman spectrum.
4. Studies on the oxidation properties of extracted NH
The main research content in this chapter include the kinetics of NH degradation exposed in air and/or light, the spectra characteristics of NH oxidized in air with natural light or by addition of 1.5 mg/kg H2O2 as well as the prooxidation and antioxidation properties of NH in aβ-carotene/linoleate model system and cooked muscle model systems. Based on the results of above research, discoloration mechanism by oxidation was concluded as following. The predominant pigment (NH) of sliced ham is a photosensitizer and an antioxidant and is vulnerable to be oxidized when oxygen and light are present. The changed EPR spectra of oxidized NH in acetone suggested a new proposal that the NO' group might not detach itself from iron porphyrin of NH during oxidation in air with normal lighting, but changed in conjugated structure, and the structure tended to axial symmetry of the molecule. This transformation of NH is reversible and the reductant in matrix may cause fading return to original state or maintain a dynamic balance. As the NH oxidized, the polyunsaturated substrates in matrix were also oxidized gradually and form a stronger oxidant such as H2O2. When NH was oxidized by addition of H2O2, the NO group might interact with free radicals leaving the iron porphyrin of NH to quench free radicals in the medium, and subsequently the Fe2+ was converted to Fe3+ since it lost the protection of NO, and then released from the hemoglobin molecule. Fe3+ iron is the promoter of lipid oxidation and which promoted the lipid peroxidation rapidly, and in turn the oxidative degradation of NH was accelerated by products of lipid peroxidation further. This kind of decomposition is irreversible and will make the ham fade permanently.
5. Studies on the stability of NH under different conditions
In order to reveal the effect of other factors on color fading, the effect of different factors on the stability of NH as well as the effects of nitrogen component on the color of cooked beef slurries were studied. The results were shown as following.
pH had significant influence on the optical properties and stability of NH, and the conditions of strong acid and weak alkali would help to maintain the red color of NH. The pink-red color of NH turned brown yellow under strong alkali condition. For the molecular structure of yellow NH, the NO group was still bind with iron porphyrin and this structure may be the same as the one of oxidized NH exposed in air. The main reason that pH significantly influenced the color stability of ham was the remarkable instability of NH under weak acid conditions.
By investigating Cys, Pro, Thr, Gly, Val, Met, Leu and Tyr, significant effects were observed on color stability of NH acetone solution and of cooked beef slurries for all listed amino acid. Cys could improve the red color of NH, Pro could maintain the stability of NH, His caused the NH acetone solution appear red precipitate, and the rest of amino acids made the NH acetone solution transform to yellow-green to varying degrees. In cooked beef slurries system, these amino acid could form colored complexes by reaction with myoglobin or hemoglobin. His and Val produced a pink to reddish coloration, similar to that of the nitrite containing controls, and Gly, Tyr, Pro produced slurries with a thin pink to Beige, Cys and Met produced slurries with pigments of various shades of pink and tan. The pink heme derivative produced by His were water-soluble. All of these different colored derivative were more instability than NH, which may be another important reason for discoloration of sliced cooked cured ham.
Fe2+, Na+, K+, Mg2+, Zn2+, Cu2+ and Ca2+ enhanced obviously the stability of NH acetone solution at the concentration meet with cooked meat product respectively. The best effect was present by addition of Fe2+, the next was in the decreasing order:Na+> K+≥Mg2+>Ca2+>Cu2+>Zn2+.
The loss percentage of NH did not have remarkable differnce treated with different temperature below 70℃. Refrigerated and ambient temperature storage had no direct impact on the degradation of NH. The storage stabilities of NH treated with 75℃and 80℃were remarkably inferior to that of NH treated with 72℃. The loss percentage and stability of NH treated with 85℃were subjected to significant influence.
6. Effect of natural antioxidant on color stability of pasteurized sliced hams
Effect of two kinds of natural antioxidant on color and oxidative stability of beef and pork pasteurized sliced ham were studied in this chapter. The results of the present study indicated that different antioxidant had different effects on the same stored ham, and the same antioxidant produced different effects on different ham. Both apple polyphenol (AP) and rosemary successfully inhibited lipid oxidation of both pork and beef sliced ham. However, different effect on color stability was observed. Addition of 500 mg/kg AP to the samples significantly inhibited discoloration in pork sliced ham but not in beef. Addition of 500～1500 mg/kg rosemary to the samples more significantly enhanced b* value than a* value, and there was a concentration-dependent increase on the b* value.
1.影响巴氏杀菌切片火腿冷藏期间褪色的主因素分析
通过对加工和贮藏中影响色泽稳定的7个因素分别采用不同的水平同时作用,并对色泽参数进行逐步回归分析,筛选影响色泽稳定的主导因素。结果表明：包装袋的氧渗透率(OTR)、光照强度(Ill)、混合磷酸盐水平(Phos)和蒸煮温度(CT)是影响切片火腿色泽稳定性的主要因素。其中OTR的影响作用最大；3000 mg／kg的磷酸盐以及蒸煮中心温度达85℃都显著影响切片火腿色泽稳定性；1200 lx范围内不同强度的光照,显著影响亮度(L*)、黄色度(b*)和色调(H),而对红色度(a*)的变化影响不显著。10℃以下的不同冷藏温度,以及国标规定范围内添加不同水平的亚硝酸盐不是引起产品褪色的主要原因。
2.产品贮藏期间色泽与其它品质的变化及其相互关系
采用多元统计分析的主成分分析(PCA)和因子分析方法,研究色泽参数与其它品质指标之间的相互关系。结果表明：
PC1的贡献率占总变异的59.82%,集中反映了切片火腿在冷藏期间的色泽变化。PC2的贡献率占总变异的22.28%,代表了引起色泽变化的环境因子。两个主成分揭示了切片火腿表观红色度的变化主要是色素NH发生了氧化还原反应所致,红色度a*与亚硝酰血色原(NH)、游离巯基、蛋白质氧化形成的羰基衍生物、脂肪氧化形成的丙二醛和双烯值之间相关极显著。其次,产品褪色与基质环境的氧化还原力和酸碱度的变化也显著相关,环境变化首先影响到亮度L*和黄度b*,进而引起表观红色度a*的变化。另外,PCA和因子分析表明产品基质环境中含氮化合物的存在形式及含量显著影响其色泽变化。色泽参数之间α*、C和NH的相关性极显著,L*,b*与H的相关性极显著,色饱和度同时综合了红色度和黄色度的主要信息,而色调以红色度为基础但主要受黄色度来调节。
3.亚硝酰血色原(NH)的提取及结构鉴定
根据不同溶剂对NH进行提取的紫外可见吸收光谱(UV)特性和电子顺磁共振波谱(EPR)特性建立了采用石油醚、丙酮、乙酸乙酯三步顺序提取和分离亚硝酰血色原(NH)的方法。
利用高效液相-电喷雾离子化高分辨率质谱联用(HPLC-ESI-HR-MS)、EPR光谱、傅立叶变换红外光谱(FT-IR)和红外激光拉曼光谱(Raman)四种波谱综合分析鉴定NH的结构为一亚硝酰亚铁卟啉血色原。
4.NH的氧化特性研究及产品褪色机理分析
通过分析NH在光和氧的环境下的降解动力学,在具有光照的空气中自然氧化以及添加强氧化剂H202条件下氧化的HPLC-ESI-HR-MS、EPR波谱、FT-IR光谱、Raman光谱和’H核磁波谱特性,以及在p-胡萝卜素／亚油酸模型体系和加热肌肉模型体系中的氧化特性,结合前两章对产品表观色泽变化理论的研究结果,综合得出产品氧化褪色机理：切片火腿主导色素成分NH属于光敏剂,光照直接作用于NH,促使其共轭结构发生变化,向接近分子轴对称的另一种棕黄色到黄色的共轭体系转化,NO基团没有与血红素卟啉铁解离。NH具有抗氧化特性,空气中氧的存在,会加速这种变化。这种变化在无强氧化剂的条件下是可逆的,可以通过肉品体系中的还原型成分使其还原或维持一种动态平衡。随着NH被氧化,基质中的多不饱和底物也逐渐发生氧化,形成H2O2等更强的氧化剂。强氧化剂可促使NH发生不可逆的降解,使NO基团离开卟啉铁,去清除体系中的自由基。失去了NO基团的保护,卟啉Fe2+很快被氧化为Fe3+,随之从血红素分子中释放,Fe3+离子是脂质氧化的启动子,从而促使了脂质的过氧化,脂质过氧化产物反过来又会加速NH发生不可逆的氧化降解,使得产品色泽发生不可复原的变化,乃至失去商品价值。
5.NH的稳定性研究
为揭示其它因素对切片火腿褪色的效应,研究了不同环境因子对色素NH的稳定性以及不同含氮化合物对加热牛肉匀浆物的色泽及其稳定性的影响。结果表明：
pH对NH的光学特性和稳定性有显著的影响,强酸和弱碱条件下有利于NH红色的保持。碱性条件下,NH由粉红色向棕黄色到黄色过渡,NH分子中NO基团仍然与卟啉铁结合,可能与空气中自然氧化NH的结构一样。弱酸性条件下NH极不稳定,是pH变化显著影响产品表观色泽的主要原因。
8种与色泽变化相关显著的氨基酸Cys、Pro、Thr、Gly、Val、Met、Leu和Tyr无论对NH丙酮溶液的色泽,还是对加热牛肉匀浆物的色泽均产生显著的影响。其中Cys可以显著改善NH的红色度,Pro可以使NH的粉红色保持稳定,His使NH丙酮溶液产生红色沉淀,其余的不同程度地使NH丙酮溶液转化为黄绿色至黄色。这几种氨基酸在牛肉匀浆体系中与肌红蛋白或血红蛋白作用,经热处理以后形成不同色泽的血红素衍生物。其中His和Val形成近似于NH的色泽,且His形成的粉红色血红素衍生物为水溶性的。Gly、Tyr和Pro形成颜色较浅稍偏灰而透着淡粉色的血红素衍生物。Cys和Met两种含硫氨基酸形成的颜色都偏灰至褐。这些衍生物相对于NH来说,更不稳定,切片火腿中这些血红素衍生物的存在也是其褪色的一个重要原因。
肉品相应浓度的7种无机离子(Na+、K+、Fe2+、Mg2+、Ca2+、Zn2+、cu2+)均可显著提高色素NH丙酮溶液的稳定性。其中添加Fe2+对NH的稳定效果最显著,其次是含Na+组,添加K+和Mg2+组组间差异不显著。含Zn2+和Cu2+的处理组稳定性相对最差,其次是Ca2+处理组。
70℃以下不同温度处理对色素NH的损失率没有显著影响,冷藏和常温贮藏对NH的降解没有直接的影响。75℃和80℃处理,NH的贮藏稳定性显著低于72℃处理组。85℃处理,NH的损失率及稳定性均会受到显著影响。
6.天然抗氧化剂对巴氏杀菌切片火腿色泽稳定效应的研究
不同天然抗氧化剂对同一种产品以及同一种抗氧化剂对不同产品均产生不同的色泽稳定效应。苹果多酚和迷迭香在实验剂量范围内对猪肉和牛肉切片火腿的脂肪氧化均表现出了显著的抑制效应,然而对色泽稳定效应却不同。添加500 mg／kg苹果多酚可以有效地抑制猪肉切片火腿冷藏期间的褪色,而对牛肉的效果却不显著。添加500～1500 mg／kg的迷迭香在显著影响切片火腿表观红色度的同时更显著地提高了黄色度b*值,而且对b*的提高有浓度依赖性。
Color stability is one of the important characteristics of meat and meat products. It is the primary quality attribute seen by the consumer, who may use it as an indication of freshness and wholesomeness. As the way of future development of meat products, pasteurized meat products were introduced China lately and a lot of quality defects still exist currently. Discoloration is one of the important problem which will shorten pasteurized meat products' shelf-life and limit its market competitiveness. Many producers blindly increase the amount of nitrite or add many artificial pigment in absence of the knowledge on the theory of discoloration of pasteurized meat products, which did not really improve the color stability and prolong the shelf-life, instead of decreasing the quality of their products, even gave potential health hazards to consumers. Therefore, the purpose of present study was to reveal the mechanism of discoloration of representative pasteurized meat products—beef sliced ham, and to provide a theory basis for seeking a scientific method effectively to inhibit discoloration. Based on this purpose, the research were designed from two aspects including the fading theory about products and oxidation characteristics of predominant pigment. The contents and results are as follows:
1. Study on the main influencing factor of discoloration of pasteurized sliced beef ham
Seven factors affected color stability in processing and preservation were designed and instrumental color of ham were evaluated in this chapter. Multiple stepwise regression analysis was adopted to develop mathematical models describing the relationship between color parameters (L*, a*, b*) and seven factors. The results showed that refrigeration temperature (< 10℃) and the level of nitrite (in the range of GB) had insignificant effect on color stability; OTR had the greatest effect, both the addition of 3000 mg/kg phosphate and cooking center temperature of 85℃significantly affect the color stability. Illumination (< 1200 lx) did not significantly affect the a* value but the L*、b* and Hue value.
2. Studies on the change of color parameters and other quality index and their relationship
Principal component analysis (PCA) and factor analysis were adopted to research the interrelationship between color and other parameters. The PCA results showed that the first principal component explained 59.82% of the total variation, and the second explained 22.28%. PC1 was a concentrated reflection of color changes of ham during storage and PC2 was a representative index of environment factor causing the change of color. These results indicated that discoloration of products was mainly due to the oxidation of predominant pigment and greatly related to the reductive capacity of matrix. Furthermore, significant correlations were found between pigment oxidation and lipid oxidation as well as that and protein oxidation. Matrix condition significantly influenced the color stability by change of the b* and L* firstly and caused the variation of a* value then. In addition, remarkable correlations were seen between color stability and some nitrogen compounds in matrix by PCA and factor analysis. For color parameters, great significant correlations were found in the present study among a*,C and the content of nitrosylhemochromogen (NH), meanwhile L*、b* and H had great significant correlations; The information of C was a combination of a* and b*, while the H, degrees against the backdrop of a* value, was adjusted by b* value.
3. Studies on the extraction method and structure of NH
Extractions of NH from beef sliced ham with many different solvents were carried out. A three-step gradational extraction and isolation procedure with petroleum ether/acetone/ethyl acetate step by step was established based on the characteristics of UV and electron paramagnetic resonance spectroscopy (EPR) of NH solution.
The structure of NH was identified as a pentacoordinate mononitrosylheme complex by four kinds of spectra, which were EPR, HPLC-electrospray ionization high resolution mass spectrometry (HPLC-ESI-HR-MS), infrared spectrum (IR) and Raman spectrum.
4. Studies on the oxidation properties of extracted NH
The main research content in this chapter include the kinetics of NH degradation exposed in air and/or light, the spectra characteristics of NH oxidized in air with natural light or by addition of 1.5 mg/kg H2O2 as well as the prooxidation and antioxidation properties of NH in aβ-carotene/linoleate model system and cooked muscle model systems. Based on the results of above research, discoloration mechanism by oxidation was concluded as following. The predominant pigment (NH) of sliced ham is a photosensitizer and an antioxidant and is vulnerable to be oxidized when oxygen and light are present. The changed EPR spectra of oxidized NH in acetone suggested a new proposal that the NO' group might not detach itself from iron porphyrin of NH during oxidation in air with normal lighting, but changed in conjugated structure, and the structure tended to axial symmetry of the molecule. This transformation of NH is reversible and the reductant in matrix may cause fading return to original state or maintain a dynamic balance. As the NH oxidized, the polyunsaturated substrates in matrix were also oxidized gradually and form a stronger oxidant such as H2O2. When NH was oxidized by addition of H2O2, the NO group might interact with free radicals leaving the iron porphyrin of NH to quench free radicals in the medium, and subsequently the Fe2+ was converted to Fe3+ since it lost the protection of NO, and then released from the hemoglobin molecule. Fe3+ iron is the promoter of lipid oxidation and which promoted the lipid peroxidation rapidly, and in turn the oxidative degradation of NH was accelerated by products of lipid peroxidation further. This kind of decomposition is irreversible and will make the ham fade permanently.
5. Studies on the stability of NH under different conditions
In order to reveal the effect of other factors on color fading, the effect of different factors on the stability of NH as well as the effects of nitrogen component on the color of cooked beef slurries were studied. The results were shown as following.
pH had significant influence on the optical properties and stability of NH, and the conditions of strong acid and weak alkali would help to maintain the red color of NH. The pink-red color of NH turned brown yellow under strong alkali condition. For the molecular structure of yellow NH, the NO group was still bind with iron porphyrin and this structure may be the same as the one of oxidized NH exposed in air. The main reason that pH significantly influenced the color stability of ham was the remarkable instability of NH under weak acid conditions.
By investigating Cys, Pro, Thr, Gly, Val, Met, Leu and Tyr, significant effects were observed on color stability of NH acetone solution and of cooked beef slurries for all listed amino acid. Cys could improve the red color of NH, Pro could maintain the stability of NH, His caused the NH acetone solution appear red precipitate, and the rest of amino acids made the NH acetone solution transform to yellow-green to varying degrees. In cooked beef slurries system, these amino acid could form colored complexes by reaction with myoglobin or hemoglobin. His and Val produced a pink to reddish coloration, similar to that of the nitrite containing controls, and Gly, Tyr, Pro produced slurries with a thin pink to Beige, Cys and Met produced slurries with pigments of various shades of pink and tan. The pink heme derivative produced by His were water-soluble. All of these different colored derivative were more instability than NH, which may be another important reason for discoloration of sliced cooked cured ham.
Fe2+, Na+, K+, Mg2+, Zn2+, Cu2+ and Ca2+ enhanced obviously the stability of NH acetone solution at the concentration meet with cooked meat product respectively. The best effect was present by addition of Fe2+, the next was in the decreasing order:Na+> K+≥Mg2+>Ca2+>Cu2+>Zn2+.
The loss percentage of NH did not have remarkable differnce treated with different temperature below 70℃. Refrigerated and ambient temperature storage had no direct impact on the degradation of NH. The storage stabilities of NH treated with 75℃and 80℃were remarkably inferior to that of NH treated with 72℃. The loss percentage and stability of NH treated with 85℃were subjected to significant influence.
6. Effect of natural antioxidant on color stability of pasteurized sliced hams
Effect of two kinds of natural antioxidant on color and oxidative stability of beef and pork pasteurized sliced ham were studied in this chapter. The results of the present study indicated that different antioxidant had different effects on the same stored ham, and the same antioxidant produced different effects on different ham. Both apple polyphenol (AP) and rosemary successfully inhibited lipid oxidation of both pork and beef sliced ham. However, different effect on color stability was observed. Addition of 500 mg/kg AP to the samples significantly inhibited discoloration in pork sliced ham but not in beef. Addition of 500～1500 mg/kg rosemary to the samples more significantly enhanced b* value than a* value, and there was a concentration-dependent increase on the b* value.
引文
[1]马丽珍,孙卫青,戴瑞彤.低温杀菌后的五香羊肉在贮存过程中的微生物变化[J].中国农业科学,2004,37(12)：1995-1999.
[2]董寅初.巴氏杀菌肉制品是我国肉制品发展的方向[J].食品科学,1997,4：62-65.
[3]孙卫青,李平,马俪珍.低温羊肉火腿理化和贮藏性能研究[J].食品研究与开发,2007,8(3)：141-145.
[4]白艳红,成亚宁,王玉芬等.我国巴氏杀菌肉制品研发现状与进展[J].肉类工业,2005,1：25-27.
[5]白艳红,赵电波,毛多斌等.巴氏杀菌肉制品加工过程卫生质量控制研究[J].食品研究与开发,2006,127(6)：83-86.
[6]孙卫青,马俪珍.低温羊肉火腿综合保鲜技术的研究[J].食品科技,2004,9：36-39.
[7]Jos, H. J., Huis, in't, V. Microbial and biochemical spoilage of foods:an overview [J]. International Journal of Food Microbiology,1996,33:1-18.
[8]Lone Gram, Paw Dalgaard. Fish spoilage bacteria-problems and solutions [J]. Current Poinion in Biotechnology,2002,13:262-266.
[9]Michael, W., Sandra, P., Stringer, C. The safety of pasteurized in-pack chilled meat products with respect to the foodborne botulism hazard [J]. Meat Science,2005,70:461-475.
[10]Juncher, D., Ronn, B., Hansen, T. B., Henckel, P., Karlsson, A., Skibsted, L. H.,& Bertelsen, G. Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham [J]. Meat Science,2003,63:151-159.
[11]Dineen, N. M., Kerry, J. P., Lynch, P. B., Buckley, D. J., Morrissey, P. A.,& Arendt, E. K. Reduced nitrite levels and dietary atocopheryl acetate supplementation:Effects on the colour and oxidative stability of cooked hams [J]. Meat Science,2000,55:475-482.
[12]Bredahl, L., Grunert, K. G.,& Fertin, C. Relating consumer perceptions of pork quality to physical product characteristics [J]. Food Quality and Preference,1998,9:273-281.
[13]Efthimia S. Pexara, John Metaxopoulos and Eleftherios H. Drosinos. Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages-'piroski'-stored under vacuum and modified atmospheres at+4 and+10℃ [J]. Meat Science,2002,62:33-43.
[14]Kropf, D. H. Colour stability. In:Meat Focus International [M].1993, (pp.269-275).
[15]Smith, G. C., Belk, K. E., Sofos, J. N., Tatum, J. D.,& Williams, S. N. Economic implications of improved color stability in beef. In E. A. Decker, C. Faustman,& C. J. Lopez-Bote (Eds.), Antioxidants in muscle foods:Nutritional strategies to improve quality [M]. New York:Wiley Interscience,2000,397-426.
[16]Mancini, R. A., Hunt, M. C. Current research in meat color [J]. Meat Science,2005,71:100-121.
[17]Lisbeth, D. Nannerup, Marianne Jakobsen, Frans van den Berg, Jens S. Jensen, Jens K.S. Moller,& Grete Bertelsen. Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters [J]. Meat Science,2004,68:577-585.
[18]Chasco, J., Lizaso, G, Beriain, M. J. Cured colour development during sausage processing [J]. Meat Science,1996,44(3):203-211.
[19]Fauslman, C. The hiochemical Basis fordiscoloralion in fresh meal:a review [J]. Journal of Muscle Foods,1990,1:217-243.
[20]周光宏主编.肉品学[M].北京：中国农业科技出版社,1999.
[21]Prestat, C., Jensen, J., McKeith, F. K., Brewer, M. S. Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops [J]. Meat Science,2002,60: 395-400.
[22]Osborn, H. M., Brown, H., Adams, J. B.,& Ledward, D. A. High temperature reduction of metmyoglobin in aqueous muscle extracts [J]. Meat Science,2003,65(1):631-637.
[23]Zhu, L. G.,& Brewer, M. S Effects of pH and temperature on metmyoglobin solubility in a model system [J]. Meat Science,2002,61(4):419-424.
[24]Jens, K. S., Moller· Jens S., Jensen· Leif H.,& Skibsted· Susanne Knochel. Microbial formation of nitrite-cured pigment, nitrosylmyoglobin, from metmyoglobin in model systems and smoked fermented sausages by Lactobacillus fermentum strains and a commercial starter culture [J]. Europe of Food Research and Technology,2003,216:463-469.
[25]Killday, K. B., Tempesta, M. S., Bailey, M. E.,& Metral, C. J. Structural characterization of nitrosylhemochromogen of cooked cured meat:Implications in the meatcuring reaction [J]. Journal of Agricultural and Food Chemistry,1988,36:909-914.
[26]Tarladgis, B. G. Interpretation of the spectra of meat pigments. Ⅱ.*-Cured Meats. The Mechanism of Colour Fading [J]. Journal of the Science of Food and Agriculture,1962,13:485-491.
[27]Hornsey, H. C. The colour of cooked cured pork.. I. Estimation of the nitric oxide-haem pigments [J]. Journal of the Science of Food and Agriculture,1956,7:534-540.
[28]Lee, S. H.,& Cassens, R. G. Nitrite binding sites on myoglobin [J]. Journal of Food Science,1976, 41,9:69-70.
[29]Renerre, M.,& Rougie, P. Influence du chauffage sur la fixation du nitrite a la myoglobine. Annals of Technology and Agriculture,1979,28,4,23-31.
[30]Shahidi, F., Rubin, L. J., Diosady, L. L., Chew, V.,& Wood, D. F. Preparation of dinitrosyl ferrohemochrome from hemin and sodium nitrite [J]. Canadian Institute of Food Science and Technology Journal,1984,17:33-37.
[31]Shahidi, F, Rubin, L. J., Diosady, L. L.,& Wood, D. F. Preparation of the cooked cured-meat pigment, dinitrosyl ferrohemochrome, from hemin and nitric oxide [J]. Journal of Food Science, 1985,50:272-273.
[32]Bonnett, R., Charalambides, A. A.,& Martin, R. A. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 1. Porphyrins and metalloporphyrins [J]. Journal of the Chemical Society, Perkin Transactions I,1978,974-980.
[33]Bonnett, R.,& Nicolaidou, P. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 2. The reaction of nitrous acid with the side chains of o-acyl-amino-acid esters [J]. Journal of the Chemical Society, Perkin Transactions I,1979,1969-1974.
[34]Bonnett, R., Hursthouse, M. B., Scourides, P. A.,& Trotter, J. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 3. Attack at the vinyl groups of protoporphyrin dimethyl ester. X-ray analysis of 8'(E)-8'-nitroprotoporphyrin dimethyl ester [J]. Journal of the Chemical Society, Perkin Transactions,I,1980a,49.
[35]Bonnett, R., Chandra, S., Charalambides, A. A., Sales, K. D.,& Scourides, P. A. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 4. Pentaco-ordinate nitrosylprotohaem as the pigment of cooked cured meat. Direct evidence from E.S.R. spectroscopy [J]. Journal of the Chemical Society, Perkin Transactions,1980b,1706-1710.
[36]Jankiewicz, L., Kwasny, M., Wasylki, K.,& Graczyk, A. Structure studies on the nitrosyl derivative of heme [J]. Journal of Food Science,1994,59:57-59.
[37]Pegg, R. B., Shahidi, F., Gogan, N. J.,& DeSilva, S. I. Elucidation of the chemical structure of preformed cooked cured-meat pigment by electron paramagnetic resonance spectroscopy [J]. Journal of Agricultural and Food Chemistry,1996,44:416-421.
[38]孔保华,陶菲,郑冬梅.腌肉色素制备工艺的研究[J].食品科学,2002,23,(8)：197-199.
[39]张坤生,任云霞.亚硝基血红蛋白合成条件的优化及其特性[J].食品科学,1998,6：3-6.
[40]Uren, A.,& Babayigit, D.. Determination of Turkish-type fermented colour by a reflectance method [J]. Food Chemistry,1996,51(4):561-567.
[41]Cho, K. C.,& Choy, C. L. Thermal stability of hemoglobin and myoglobin effect of spin states [J]. Biochimica et Biophysica Acta,1980,622,2:320-330.
[42]Renene, M.,& Labas, R. Biochemical factors influencing metmyoglobin formation in beef muscles [J]. Meat Science,1987,19:151-165.
[43]Faustman, C.,& Cassens, R. G.. The biochemical basis for discoloration in fresh meat:a review [J]. Journal of Muscle Foods,1990,1:217-243.
[44]Lanari, M. C.,& Cassens, R. G. Mitochondrial activity and beef muscle color stability [J]. Journal of Food Science,1991,56(6):1476-1479.
[45]Rikert, J. A., Bressler, L., Ball, C. O.,& Stier, E. F. Factors affecting qualilty of prepacked meat II. Color studies. Effects of air and oxygen under different pressures upon color of product [J]. Food Technology,1957,11:625-632.
[46]Trout, G. R. Prevention of colour defects in meat and meat products [J]. Food Australia,1991,43(2): 54-56.
[47]Skibsted, L. H. Cured meat products and their oxidative stability. In:Johnston, D. E., Knight, M. K., & Ledward, D. A. (eds.). The chemistry of muscle-based foods [M]. Cambridge:The Royal Society of Chemistry,1992,266-286.
[48]Han, D., McMillis, J. S., Godber, T. D., Younathan, M. T., Marshall, D. L.,& Hart, L. T. Iron distribution in heated beef and chicken muscles [J]. Journal of Food Science,1993,58:697-700.
[49]Ginevra Lombardi-Boccia, Beatriz Martinez-Dominguez, Altero Aguzzi, Franciscoincon-Leon. Optimization of heme iron analysis in raw and cooked red meat [J]. Food Chemistry,2002,78: 505-510.
[50]Tang, S., Sheehan, D., Buckley, D. J., Morrissey, P. A.,& Kerry, J. P. Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle [J]. International Journal of Food Science and Technology,2001b,36:685-692.
[51]Bertelsen, G., Jakobsen, M., Juncher, D., Moller, J., Kroger-Ohlsen, M., Weber, C.,& Skibsted, L. H. Oxidation, shelf-life and stability of meat and meat products [C]. In Proceedings of the 46th international congress of meat science and technology.2000, pp.516-524.
[52]Verma, M. M., Paranjape, V.,& Ledward, D. A. Lipid and haemoprotein oxidation in meat emulsions [J]. Meat Science,1985,14(2):91-104.
[53]Johns, A. M., Birkinshaw, L. H.,& Ledward, D. A. Catalysts of lipid oxidation in meat products [J]. Meat Science,1989,25:209-220.
[54]Shahidi, F.,& Hong, C. Role of metal ions and heme pigments in autoxidation of heat-processed meat products [J]. Food Chemistry,1991,42:339-346.
[55]Monahan, F. J, Crackel, R. L, Gray, J. I., Buckley, D. J.,& Morrissey, P. A. Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron [J]. Meat Science,1993,34(1): 95-106.
[56]Shahidi, F. Current status of nitrate-free meat curing systems [C]. Proceedings, of the 35th International Congress of Meat Science and Technology, Copenhagen, Denmark, August 1989, 35(111):20-25.
[57]Wettasinghe, M.,& Shahidi, F. Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/linoleate model system [J]. Food Chemistry,1997,58(3):203-207.
[58]Kanner, J., Ben-Gera, I.& Berman, S. Nitric oxide myoglobin as an inhibitor of lipid oxidation [J]. Lipids,1979,15:944-948.
[59]Anton, M., Salgues, C., Gatellier, P.,& Renerre, M. Study of oxidative relationships between membrane lipids and myoglobin in vitro [J]. Science Aliments,1993,13:261-274.
[60]Schaefer, D. M., Liu, Q., Faustman, C.,& Yin, M. C. Supranutritional administration of vitamins E and C improves antioxidant status of beef [J]. Journal of Nutrition,1995,125:1792-1798.
[61]Butterfield, D. A.,& Stadtman, E. R. Protein oxidation processes in aging brain [J]. Advances in Cell Aging and Gerontology,1997,2:161-191.
[62]Chevion, M., Berenshtein, E.,& Stadtman, E. R. Human studies related to protein oxidation:protein carbonyl content as a marker of damage [J]. Free Radical Research,2000,33:99-108.
[63]Stadtman, E. R. Protein oxidation in aging and agerelated diseases [J]. Annals of the New York Academy of Sciences,2001,928,22-38.
[64]Batifoulier, F., Mercier, Y., Gatellier, P.,& Renerre, M. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle [J]. Meat Science,2002,61:389-395.
[65]Estevez, M.,& Cava, R. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pate [J]. Meat Science,2004,68:551-558.
[66]Mercier, Y., Gatellier, P.,& Renerre, M. Relationships between lipid and protein oxidation in different beef muscles [C]. In Proceedings of 41st ICoMST. San Antonio, USA,1995,562-564.
[67]Mercier, Y., Gatellier, P., Viau, M., Remignon, H.,& Renerre, M. Effect of fat and vitamin E on colour stability and lipid and protein oxidation in turkey meat during storage [J]. Meat Science, 1998,48,301-318.
[68]Wang, B. W., Xiong, Y. L.,& Srinivasan, S. Chemical stability of antioxidant-washed beef heart surimi during frozen storage [J]. Journal of Food Science,1997,62:939-945,991.
[69]Wang, B. W.,& Xiong, Y. L. Functional stability of antioxidantwashed, cryoprotectant-treated beef heart surimi during frozen storage [J]. Journal of Food Science,1998,63:293-298.
[70]Estevez, M., Ventanas, S.,& Cava, R. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate [J]. Meat Science, 2006,74:396-403
[71]Estevez, M.,& Cava, R. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation:Contradictory effects in different types of frankfurters [J]. Meat Science,2006,72: 348-355.
[72]Haak, L., Raes, K., Smet, K., Claeys, E., Paelinck, H.,& De Smet, S. Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork [J]. Meat Science,2006,74: 476-486.
[73]Haak, L., Raes, K., Van, D. S.,& Desmet, S. Effect of dietary rosemary and a-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration [J]. Meat Science,2008,78:239-247.
[74]Bacon, R. T., Belk, K. E., Sofos, J. N. et al. Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination [J]. Journal of Food Protection,2000,63; 1080-1086.
[75]Bolton, D. J., Doherty, A. M. and Sheridan, J. J. Beef HACCP:intervention and non-intervention systems [J]. International Journal of Food Microbiology,2001,66:119-129.
[76]Gill, C. O. and Jones, T. Microbiological sampling of carcasses by excision or swabbing [J]. Journal of Food Protection,2000,63:167-173.
[77]Gill, C. O.,& Landers, C. Microbiological conditions of detained beef carcasses before and after removal of visible contamination [J]. Meat Science,2004,66:335-342.
[78]Niven, C. R., Castellani, A. G.,& Allanson, V. A study of the lactic acid bacteria that cause surface discolourations of sausages [J]. Journal of Bacteriology,1949,58:633-641.
[79]Deibel, R. H.,& Niven, C. F. Comparative study of Gaffkya homari, Aerococcus viridans, tetrad-forming cocci from meat curing brines, and the genus Pediococcus [J]. Journal of Bacteriology,1960,79:175-180.
[80]Michael D., Peirson, Tat Yee Guan,& Richard, A. H. Aerococci and carnobacteria cause discoloration in cooked cured bologna [J]. Food Microbiology,2003,20:149-158.
[81]Lee, B. H., Simard, R. E., Laleye, G. L.,& Holley, R. A. Microflora, sensory and exudates changes of vacuum-or nitrogen-packed veal chucks under different storage conditions [J]. Journal of Food
Science,1983c,48:153-157.
[82]Simard, R. E., Lee, B. H., Laleye, C. L.,& Holley, R. A. Effects of temperature, light and storage time on the microflora of vacuum-or nitrigrn-packed frankfurters [J]. Journal of Food Protection, 1983a,46(3):199-205,209.
[84]Simard, R. E., Lee, B. H., Laleye, C. L.,& Holley, R. A. Effects of temperature, light and storage time on the physico-chemical and sensory characteristics of vacuum-or nitrigrn-packed frankfurters [J]. Journal of Food Protection,1983b,46:188.
[85]Silla, H. Shelf-life of cured, cooked and sliced meat products. II. Influence of Lactobacillus [J]. Fleischwirts,1985,65(2):205-207.
[86]Holley, R. A. Asymmetric distribution and growth of bacteria in sliced vacuum-packaged ham and bologna [J]. Journal of Food Protection,1997,60(5):510-519.
[87]Davies, E. A., Milne, C. F., Bevis, H. E., Potter, R. W., Harris, J. M., Williams, G. C., Thomas, L. V.,& Delves-Broughton, J. Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage [J]. Journal of Food Protection,1999,62(9):1004-1010.
[88]Sharp, M. E.,& Franklin, J. G. Production of hydrogen sulfide by lactobacilli with special reference to strains isolated from cheddar cheese [C]. (Abst.) 8th Int. Cong. Microbiol,1962,46.
[89]Nicol, D. M., Shaw, M. K.,& Ledward, D. A. Hydrogen sulfide production by bacteria and sulfmyoglobin formation in prepacked chilled beef [J]. Application of Microbiology,1970,19:937.
[90]Taylor, A. A.,& Shaw, B. G. The effect of meat, pH and package permeability on putrefaction and greening in vacuum packed beef [J]. Journal of Food Technology,1977,12:515.
[91]Shay, B. T.,& Egan, A. F. Hydrogen sulfide production and spoilage of vacuum-package beef by a lactobacillus [C]. In "Psychrotrophic Organisms in Spoilage and Pathogenicity," Proceeding of the 11th International Symp of the Committee on Food Microbiol. And Hygiene of IAMS. Academic Press,1981, London.
[92]Hanna, M. O., Savell, J. W., Smith, G. C., Purser, D. E., Gardner, F. A.,& Vanderzant, C. Effect of growth of individual meat bacteria on pH, color and odor of aseptically prepared vacuum-packaged round steaks [J]. Journal of Food Protection,1983,46:216.
[93]Incze, K.,& Delenyi, M. Discolouration of cured meat pigment by bacteria [C]. In:The 30th European Meeting of Meat Research Workers, Bristol, UK.,1984, pp.242.
[94]Lee, B. H.,& Simard, R. E. Evaluation of methods for detecting the production of H2S, volatile sulfides and greening by Lactobacilli [J]. Journal of Food science,1984,49:981-983.
[95]Watts, B. M. Oxidative rancidity and discoloration in meat [R]. In:Mrak, E. M., Stewart, G. F. (Eds.), Advances in Food Research, Vol.5. Academic Press, New York,1954, pp.1-52.
[96]Shank, J. L.,& Lundquist, B. R. The effect of packaging conditions on the bacteriology, colour, and flavour of table-ready meats [J]. Food Technology 1963,17 (9):83-86.
[97]Dahiya, R. S.,& Speck, M. L. H2O2 formation by lactobacilli and its effects on staphylococcus aureus [J]. Journal of Dairy Science,1968,51:1568.
[98]Grant, G. F., McCurdy, A. R.,& Osborne, A. D. Bacterial greening in cured meats:a review [J]. Canadian Institue of Food Science and Technology Journal,1988,21:50-56.
[99]M(?)ller, J. K. S., Jensen, J. S., Olsen, M. B., Skibsted, L. H.,& Bertelsen, G. Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere [J]. Meat Science,2000,54:399-405.
[100]Houben, J. H.,& Van Dijk, A. Effects of dietary vitamin E supplementation and packaging on the colour stability of sliced pasteurized beef ham [J]. Meat Science,2001,58:403-407.
[101]Arihara, K. Kushida, H. Kondd, Y., et al. Conversion of Metmyoglobin to Bright Red Myoglobin Derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermenturn JCM1173 [J]. Journal of Food Science,1993,58 (1):38-42.
[102]Morita, H., Sakata, R.,& Nagata, Y. Nitric Oxide Complex of Iron (II) Myoglobin Converted from Metmyoglobin by Staphylococcus xylosus [J]. Journal of Food Science,1998,63 (2):352-355.
[103]王海燕,彭增起.肌红蛋白的功能特性[J].肉类工业,2001,7:36-39.
[104]M(?)ller, J. K. S., Jakobsena, M., Webera, C. J., Martinussenb, T., Skibsted, L. H.,& Bertelsen, G. Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design [J]. Meat Science,2003,63:169-175.
[105]黄梅丽,王俊卿.食品色香味化学[M].中国轻工业出版社,2008,pp.78.
[106]徐宝才.肉及肉制品贮藏过程中的品质变化及影响因子[J].肉类工业,2004,4：21-24.
[107]Ahn, D. U.,& Maurer, A. J. Heme-complex-forming ligands and color of cooked turkey breast meat [J]. Poultry Science,1990a,69:1769-1774.
[108]Ahn, D. U.,& Maurer, A. J. Poultry meat color:pH and the heme-complex forming reaction [J]. Poultry Science,1990b,69:2020-2050.
[109]Hunt, M. C., Soheim, O.,& Slinde, E. Color and heat denaturation of myoglobin forms in ground beef [J]. Journal of Food Science,1999,64(5):847-851.
[110]Lien, R., Hunt, M. C., Anderson, S., Kropf, D. H., Loughin, T. M., Dikeman, M. E., et al. Effects of Endpoint temperature on the internal color of pork loin chops of different quality [J]. Journal of Food Science,2002a,67(3):1007-1010.
[111]Mancini, R. A., Kropf, D. H., Hunt, M. C.,& Johnson, D. E. Effects of endpoint temperature, pH, and storage time on cooked internal color reversion of pork longissimus chops [J]. Journal of Muscle Foods,2005b,16(1):16-26.
[112]钟耀广.NFH色素稳定性的研究[J].黑龙江畜牧兽医,2004,2：74-75.
[113]Zhu, L. G.,& Brewer, M. S. Effects of urea denatureation and pH on the ability of porcine myoglobin to undergo reduction [J]. Meat Science,2003,63(4):427-432.
[114]Dymicky, M., Fox, J. B.,& Wasserman, A. E. Color formation in cooked model and meat systems with organic and inorganic compounds [J]. Journal of Food Science,1975,40:306-309.
[115]Fox, J. B. Jr., Dymicky, M.. Keyser. S.,& Wasserman, A. E. Reflectance spectrophotometry of oxridine hemochromes in frankfurters [J]. Journal of Agricultural and Food Chemistry,1974a.
[116]Purchas, R. W., Rutherfurd, S. M., Pearce, P. D., Vather, R.,& Wilkinson, B. H. P. Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle [J]. Meat Science,2004,68:201-207.
[117]Pegg, R. B.,& Shahidi, F. A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy [J]. Food Chemistry,1996,56: 105-110
[118]Pegg, R. B.,& Shahidi, F. Unraveling the chemical identity of meat pigments [J]. Reviews in Food Science and Nutrition,1997,37:561-589.
[119]Yen, J. R., Brown, R. B., Dick, R. L.,& Acton, J. C. Oxygen transmission rate of packaging films and light exposure effects on the color stability of vacuum-packaged dry salami [J]. Journal of Food Science,1988,53:1043-1046.
[120]Jakobsen, M.,& Bertelsen, G. Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition [J]. Meat Science,2000,54:49-57.
[121]Ahvenainen, R., Skytta, E.,& Kivikataja, R. L. Factors affecting the shelf-life of gas-and vacuum-packaged cooked meat products. Part Ⅰ:Sliced ham [J]. Lebens.-Wiss. U.-Technol.,1989, 22:391-398.
[122]Kanner, J. Oxidative processes in meat and meat products:Quality implications [J]. Meat Science, 1994,36:169-189.
[123]Cabedo, L., Sofos, J. N.,& Smith, G. C. Bacterial growth in ground beef patties made with meat from animals fed diets without or with supplemental vitamin E [J]. Journal of Food Protein,1998, 61(1):36-40.
[124]Formanek, Z., Kerry, J. P., Buckley, D. J., Morrissey, P. A.,& Farkas, J. Effects of dietary vitamin E supplementation and packaging on the quality of minced beef [J]. Meat Science,1998,50(2): 203-210.
[125]Garber, M. J., Roeder, R. A., Davidson, P. M., Pumfrey, W. M.,& Schelling, G. T. Dose-response effect of vitamin E supplementation on growth performance and meat characteristics in beef and dairy steers [J]. Canadian Journal of Animal Science,1996,76(1):63-72.
[126]Lavelle, C. L., Hunt, M. C.,& Kropf, D. H. Display life and internal cooked color of ground beef from vitamin E-supplemented steers [J]. Journal of Food Science,1995,60(6):1175-1178,1196.
[127]O'Grady, M. N., Monahan, F. J., Bailey, J., Allen, P., Buckley, D. J.,& Keane, M. G. Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs [J]. Meat Science,1998,50(1):73-80.
[128]Sherbeck, J. A., Wulf, D. M., Morgan, J. B., Tatum, J. D., Smith, G. C.,& Williams, S. N. Dietary supplementation of vitamin E to feedlot cattle affects beef retail display properties [J]. Journal of Food Science,1995,60(2):250-252.
[129]Eikelenboom, G., Hoving-Bolink, A. H., Kluitman, I., Houben, J. H.,& Klont, R. E. Effect of dietary vitamin E supplementation on beef colour stability [J]. Meat Science,2000,54(1):17-22.
[130]Houben, J. H., Van Dijk, A., Eikelenboom, G.,& Hoving-Bolink, A. H. Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef [J]. Meat Science,2000a,55:331-336.
[131]Faustman, C., Chan, W. K. M., Schaefer, D. M.,& Havens, A. Beef colour update: the role for vitamin E [J]. Journal of Animal Science,1998,76:1019-1026.
[132]Liu, Q., Lanari, M. C.,& Schaefer, D. M. A review of dietary vitamin E supplementation for improvement of beef quality [J]. Journal of Animal Science,1995,73:3131-3140.
[133]Basaga, H., Tekkaya, C.,& Acikel, F. Antioxidative and free radical scavenging properties of rosemary extract [J]. Lebensmittel-Wissenschaft und-Technologie,1997,30:105-108.
[134]Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E.,& Perez-Alvarez, J. A. Effects of storage conditions on quality characteristics of bologna sausages made with citrus fiber [J]. Journal of Food Science,2003,68:710-715.
[135]Fernandez-Lopez, Sayas-Barbera, E., Sendra, E.,& Perez-Alvarez, J. A. Quality characteristics of ostrich liver pate [J]. Journal of Food Science,2004,69:85-91.
[136]Dreosti, I. E. Bioactive ingredients:antioxidants and polyphenols in tea [J]. Nutrition Reviews, 1996,11:S51-S58.
[137]Katiyar, S. K.,& Mukhtar, H. Tea antioxidants in cancer chemoprevention [J]. Journal of Cellular Biochemistry, Supplement,1997,27:59-67.
[138]Mitsuru, M., O'grady, M. N., Kerry, J. P.,& Buckley, D. J. Addition of tea catechins and vitamin C on sensory evaluation, color and lipid stability during chilled storage in cooked or raw beef and chicken patties [J]. Meat Science,2005,69:773-779.
[139]Tang, S. Z., Kerry, J. P., Sheehan, D.,& Buckley, D. J. Antioxidative mechanisms of tea catechins in chicken meat systems [J]. Food Chemistry,2002,76:45-51.
[140]Arts, I. C. W., Hollman, P. C. H.,& Kromhout, D. Chocolate as a source of tea flavonoids [J]. Lancet,1999,354:488-495.
[141]Maher, M., O'Grady, M. N., Buckley, D. J., Troy, D., Moloney, A. P.,& Kerry, J. P. Effect of dietary supplementation and direct addition of tea catechins and rosemary on the oxidative stability of beef [C]. In Proceedings of the 48th international congress of meat science and technology,2002, pp.500-501.
[142]Jo, C., Son, J. H., Son, C. B.,& Byun, M. W. Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4℃ [J]. Meat Science,2003,64:13-17.
[143]Tang, S., Kerry, J. P., Sheehan, D.,& Buckley, D. J.. A comparative study of tea catechins and a-tocopherol as antioxidants in cooked beef and chicken meat [J]. European Food Research and Technology,2001a,213:286-289.
[144]Mitsuru Mitsumoto, Michael N. O'Grady, Kerry, J. P.,& Joe Buckley, D. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties [J]. Meat Science,2005,69:773-779.
[145]Zembayashi, M., Lunt, D. K.,& Smith, S. B. Dietary tea reduces the iron content of beef [J]. Meat Science,1999,53:221-226.
[146]孙承锋,杨建荣,贺红军.苹果多酚对鲜肉色泽稳定性及脂肪氧化的影响[J].食品科学2005,26,9：153-157.
[147]Chen, X., Jo, C., Lee, J. I.,& Ahn, D. U. Lipid oxidation, volatiles and colour changes of irradiated pork patties as affected by antioxidants [J]. Journal of Food Science,1999,64:16-19.
[148]Sorheim, O.,& Nissen, H. Current technology for meat MAP [J]. Food Marketing and Technology, 2000,8:39-42.
[149]Manu-Tawiah, W., Ammann, L. L., Sebranek, J. G.,& Molins, R. A. Extending the color stability and shelf life of fresh meat [J]. Food Technology,1991,45:94.
[150]Jayasingh, P., Cornforth, D. P., Carpenter, C. E.,& Whittier, D. Evaluation of carbon monoxide (CO) treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef [J]. Meat Science,2001,59:317-324.
[151]Krause, T. R., Sebranek, J. G., Rust, R. E.,& Honeyman, M. S. Use of carbon monoxide packaging for improving the shelf life of pork [J]. Journal of Food Science,2003,68:2596-2603.
[152]Sorheim, O., Nissen, H.,& Nesbakken, T. The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide [J]. Meat Science,1999,52: 157-164.
[153]Dorte Juncher. Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product [J]. Meat science,2000,55(4):483-491.
[154]Liza John, Daren Cornforth, Charles E. Carpenter, Oddvin Sorheim, Brian C. Pettee, Dick R. Whittier. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum [J]. Meat Science,2005,69: 441-449.
[155]Marianne Jakobsen, Grete Bertelsen. Colour stability and lipid oxidation of fresh beef, evelopment of aresponse surface model for predicting the e.ects of temperature, storage time, and modi(?)ed atmosphere composition [J]. Meat Science,2000,54:49-57.
[156]Bro, R.,& Jakobsen, M. Exploring complex interactions in designed data using GEMANOVA. Colour changes in fresh beef during storage [J]. Journal of Chemometrics,2002,16:294-304.
[1]Bredahl, L., Grunert, K. G.,& Fertin, C. Relating consumer perceptions of pork quality to physical product characteristics [J]. Food Quality and Preference,1998,9:273-281.
[2]Faustman, C.,& Cassens, R. G. The biochemical basis for discoloration in fresh meat [J]. Journal of Muscle Foods,1990,1:217-243.
[3]Kropf, D. H. Colour stability [M]. In:Meat Focus International.1993, pp.269-275.
[4]Smith, G. C., Belk, K. E., Sofos, J. N., Tatum, J. D.,& Williams, S. N. Economic implications of improved color stability in beef. In E. A. Decker, C. Faustman,& C. J. Lopez-Bote (Eds.), Antioxidants in muscle foods:Nutritional strategies to improve quality [M]. New York:Wiley Interscience,2000,397-426.
[5]Mancini, R. A., Hunt, M. C. Current research in meat color [J]. Meat Science,2005,71:100-121.
[6]Lisbeth D. Nannerup, Marianne Jakobsen, Frans van den Berg, Jens S. Jensen, Jens K. S. M(?)ller,& Grete Bertelsen. Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters [J]. Meat Science,2004,68:577-585.
[7]Taylor, S. A. Basic considerations in meat packaging. In S. A. Taylor, A. Raimundo, M. Severini, & F. J. M. Smulders (Eds.), Meat quality and meat packaging [M]. Bristol:European Consortium for Continuing Education in Advanced Meat Science and Technology,1996,259-269.
[8]徐宝才.肉及肉制品贮藏过程中的品质变化及影响因子[J].肉类工业,2004,4,21-24.
[9]Ahn, D. U.,& Maurer, A. J. Heme-complex-forming ligands and color of cooked turkey breast meat [J]. Poultry Science,1990a,69:1769-1774.
[10]Ahn, D. U.,& Maurer, A. J. Poultry meat color:pH and the heme-complex forming reaction [J]. Poultry Science,1990b,69:2020-2050.
[11]Houben, J. H.,& Gerris, C. V. M. Effect of the dietary supplementation with vitamin E on colour stability of packaged, sliced pasteurised ham [J]. Meat Science,1998,50:421-428.
[12]Dineen, N. M., Kerry, J. P., Lynch, P. B., Buckley, D. J., Morrissey, P. A.,& Arendt, E. K. Reduced nitrite levels and dietary atocopheryl acetate supplementation:Effects on the colour and oxidative stability of cooked hams [J]. Meat Science,2000,55:475-482.
[13]Andersen, H. J., Bertelsen, G., Boegh-Soerensen, L., Shek, C. K.,& Skibsted, L. H. Effect of light and packaging conditions on the colour stability of sliced ham [J]. Meat Science,1988,22: 283-292.
[14]Carballo, J., Cavestany, M.,& Jimenez-Colmenero, F. Effect of light on color and reation of nitrite in sliced pork bologna under different chilled storage temperatures [J]. Meat Science,1991,30: 235-244.
[15]Jakobsen, M.,& Bertelsen, G. Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition [J]. Meat Science,2000,54:49-57.
[16]Juncher, D., Ronn, B., Hansen, T. B., Henckel, P., Karlsson, A., Skibsted, L. H.,& Bertelsen, G. Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham [J]. Meat Science,2003,63:151-159.
[17]Yen, J. R., Brown, R. B., Dick, R. L.,& Acton, J. C. Oxygen transmission rate of packaging films and light exposure effects on the color stability of vacuum-packaged dry salami [J]. Journal of Food Science,1988,53:1043-1046.
[18]Aasgaard, J. Color stability of packed meat products[J]. Fleischwirtschaft,1993,73:441-444.
[19]Lin, H. S., Sebranek, J. G., Galloway, D. E.,& Lind, K. D. Effect of sodium erythorbate and packaging conditions on color stability of sliced bologna [J]. Journal of Food Science,1980,45: 115-120.
[20]Ahvenainen, R., Skytta, E.,& Kivikataja, R. L. Factors affecting the shelf-life of gas-and vacuum-packaged cooked meat products. Part I:Sliced ham [J]. Lebens.-Wiss. U.-Technol.,1989, 22:391-398.
[21]Rikert, J. A., Bressler, L., Ball, C. O.,& Stier, E. F. Factors affecting quality of prepacked meat. II. Color studies. C. Effects of air and oxygen under different pressures upon color of product [J]. Food Technology,1957,11:625-632.
[22]M(?)ller, J. K. S., Jensen, J. S., Olsen, M. B., Skibsted, L. H.,& Bertelsen, G. Effect of residual oxygen on colour stability during chill storage of sliced pasteurised ham packaged in modified atmosphere [J]. Meat Science,2000,54:399-405.
[23]Froehlich, D. A., Gullet, E. A.,& Usborne, W. R. Effect of nitrite and salt on the color, flavor and overall acceptability of ham [J]. Journal of Food Science,1983,48:148-154.
[24]Lin, H. S.,& Sebranek, J. G. Effect of sodium nitrite concentration and packaging conditions on color stability and rancidity development in sliced bologna [J]. Journal of Food Science,1979,44: 1451-1454.
[25]Walsh, K. A.,& Rose, D. Factors affecting the oxidation of nitric oxide myoglobin [J]. Journal of Agricultural and Food Chemistry,1956,4:352-355.
[26]Trout, G. R. Prevention of colour defects in meat and meat products [J]. Food Australia,1991,43, (2):54-56.
[27]Tarladgis, B. G. Interpretation of the spectra of meat pigments.11.*-Cured Meats. The mechanism of colour fading [J]. Journal of the Science of Food and Agriculture,1962,13:485-491.
[28]Dymicky, M., Fox, J. B.,& Wasserman, A. E. Color formation in cooked model and meat systems with organic and inorganic compounds [J]. Journal of Food Science,1975,40:306-309.
[29]M(?)ller, J. K. S., Jakobsena, M., Webera, C. J., Martinussenb, T., Skibsted, L. H.,& Bertelsen, G. Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design [J]. Meat Science,2003,63:169-175.
[30]Wettasinghe, M.,& Shahidi, F. Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/linoleate model system [J]. Food Chemistry,1997,58,3:203-207.
[31]Tims, M. J.,& Watts, B. M. Protection of cooked meats with phosphates [J]. Food Technology, 1958,12 (5):240-243.
[32]Kanner, J.& Harel, S. Initiation of membranal lipid peroxidation initiated by phagocytic cells in muscle foods:B-carotene destruction by a myoloperoxidase-hydrogen peroxide-halide system [J]. Journal of Agricultural and Food Chemistry,1985,31:370-376.
[33]Pegg, R. B.,& Shahidi, F. A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy [J]. Food Chemistry,1996,56: 105-110
[34]Pegg, R. B.,& Shahidi, F. Unraveling the chemical identity of meat pigments [J]. Reviews in Food Science and Nutrition,1997,37:561-589.
[35]Renerre, M., Dumont, F.,& Gatellier, P. Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin [J]. Meat Science,1996,43:111-121.
[36]Jeremiah, L. E., Carpenter, Z. L.,& Smith, G. C. Beef color as related to consumer acceptance and palatability [J]. Journal of Food Science,1972,37:476-479.
[37]Carpenter, C. E.,& Clark, E. Evaluation of methods used in meat iron analysis and iron content of raw and cooked meats [J]. Journal of Agricultural and Food Chemistry,1995,43:1824-1827.
[38]Han, D., McMillis, K. W., Godber, J. S., Bidner, T. D., Younathan, M. T., Marshall, D. L.,& Hart, L. T. Iron distribution in heated beef and chicken muscles [J]. Journal of Food Science,1993,58: 697-700.
[39]Martinez-Torres, C., Leets, I., Taylor, P., Ramirez, J., Camacho, M.,& Layrisse, M. Heme, ferritin and vegetable iron absorption in humans from meals denatured of heme iron during the cooking of beef [J]. Journal of Nutrition,1986,116:1720-1725.
[40]Rhee, K. S., Anderson, L. M.,& Sams, A. R. Lipid oxidation potential of beef, chicken, and pork [J]. Journal of Food Science,1996,61:8-12.
[41]Schricker, B. R., Miller, D. D.,& Stouffer, J. R. Measurement and total content of nonheme and total iron in muscle [J]. Journal of Food Science,1982,47:740-743.
[42]Ginevra Lombardi-Boccia. Optimization of heme iron analysis in raw and cooked red meat [J]. Food Chemistry,2002,78:505-510.
[43]Estevez, M., Ventanas, S.,& Cava, R. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate [J]. Meat Science, 2006,74:396-403.
[44]Armida Sanchez-Escalante, Djamel Djenane, Gaston Torrescano, Jose Antonio Beltran,& Pedro Roncales. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere [J]. Meat Science,2001,58:421-429.
[45]Insausti, K., Beriain, M. J., Purroy, A., Alberti, P., Lizaso, L.,& Hernandez, B. Colour stability of beef from different spanish native cattle breeds stored under vacuum and modified atmosphere [J]. Meat Science,1999,53:241-249.
[1]Kanner, J. Oxidative processes in meat and meat products:Quality implications [J]. Meat Science, 1994,36:169-189.
[2]Sherbeck, J. A., Wulf, D. M., Morgan, J. B., Tatum, J. D., Smith, G. C.,& Williams, S. N. Dietary supplementation of vitamin E to feedlot cattle affects beef retail display properties [J]. Journal of Food Science,1995,60:250-252.
[3]Mercier, Y., Gatellier, P.,& Renerre, M. Relationships between lipid and protein oxidation in different beef muscles [C]. In Proceedings of 41st ICoMST. San Antonio, USA.1995,562-564.
[4]Batifoulier, F., Mercier, Y., Gatellier, P.,& Renerre, M. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle [J]. Meat Science,2002,61:389-395.
[5]Estevez, M.,& Cava, R. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pate [J]. Meat Science,2004,68:551-558.
[6]Haak, L., Raes, K., Smet, K., Claeys, E., Paelinck, H.,& De Smet, S. Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork [J]. Meat Science,2006,74: 476-486.
[7]Haak, L., Raes, K., Van, D. S.,& Desmet, S. Effect of dietary rosemary and a-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration [J]. Meat Science,2008,78,239-247.
[8]Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E.,& Perez-Alvarez, J. A. Effects of storage conditions on quality characteristics of bologna sausages made with citrus fiber [J]. Journal of Food Science,2003,68:710-715.
[9]Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E.,& Perez-Alvarez, J. A. Quality characteristics of ostrich liver pate [J]. Journal of Food Science,2004,69:85-91.
[10]Estevez, M., Ventanas, S.,& Cava, R. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate [J]. Meat Science, 2006,74:396-403.
[11]Tichivangana, J. Z., Morrissey, P. A.,& Buckley, D. J. Acceptability of nitrite-free bacon [J]. Irish Journal of Food Science and Technology,1984,8:99-104.
[12]Hornsey, H. C. The colour of cooked cured pork III.*-Distribution and Relationship of Pigments, pH and Cysteine [J]. Journal of the Science of Food and Agriculture,1959,10:114-124.
[13]Lien, R., Hunt, M. C., Anderson, S., Kropf, D. H., Loughin, T. M., Dikeman, M. E. Effects of endpoint temperature on the internal color of pork loin chops of different quality [J]. Journal of Food Science,2002a,67(3):1007-1010.
[14]Mancini, R. A., Kropf, D. H., Hunt, M. C.& Johnson, D. E. Effects of endpoint temperature, pH, and storage time on cooked internal color reversion of pork longissimus chops [J]. Journal of Muscle Foods,2005b,16 (1):16-26.
[15]Ahn, D. U.,& Maurer, A. J. Heme-complex-forming ligands and color of cooked turkey breast meat [J]. Poultry Science,1990a,69:1769-1774.
[16]Ahn, D. U.,& Maurer, A. J. Poultry meat color:pH and the heme-complex forming reaction [J]. Poultry Science,1990b,69:2020-2050.
[17]Dymicky, M., Fox, J. B.,& Wasserman, A. E. Color formation in cooked model and meat systems with organic and inorganic compounds [J]. Journal of Food Science,1975,40:306-309.
[18]Taylor, S. A. Basic considerations in meat packaging [C]. In Taylor, S. A., Raimundo, A., Severini, M.,& Smulders, F. J. M. (Eds.), Meat quality and meat packaging. Bristol:European Consortium for Continuing Education in Advanced Meat Science and Technology,1996:259-269.
[19]Hornsey, H. C. The color of cooked cured pork. I.-Estimation of the nitric oxide-haem pigments [J]. Journal of the Science of Food and Agriculture,1956,7:534-540.
[20]Ginevra Lombardi-Boccia. Optimization of heme iron analysis in raw and cooked red meat [J]. Food Chemistry,2002,78:505-510.
[21]GB／T 5009.3-2002,食品中水分的测定方法[S].中华人民共和国国家标准.
[22]徐宝才.牛肉火腿切片的腐败微生物鉴定及贮藏过程中的品质变化[J].食品与发酵工业,2004,5：124-129
[23]GB／T 9695.8-1988,肉与肉制品氯化物含量测定方法[S].中华人民共和国国家标准.
[24]GB／T 5009.33-2003,食品中亚硝酸盐与硝酸盐的测定方法[S].中华人民共和国国家标准.
[25]赵改名,周光宏,柳艳霞等.肌肉非蛋白氮和氨基酸在金华火腿加工过程中的变化[J].食品科学,2006,27(2)：33-37.
[26]Silvina, F., Yolanda, S., Graciela, V., et al. Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum [J]. Applied and Environment Microbiology,1999,65:3540-3546.
[27]Vinci, G.,& Antonelli, M. L. Biogenic amines:quality index of freshness in red and white meat [J]. Food Control,2002,13(8):519-524.
[28]Alberto, M. R., Arena, M. E.,& Mancade Nadra, M. C. A comparative survey of two analytical methods for identification and quantification of biogenic amines [J]. Food control,2002,13: 125-159.
[29]Folch, J. M., Lees, G. H.,& Sloane, S. A. Simple method for the isolation andpurification of total lipids from animal tissues [J]. Journal of Biological Chemistry,1957,497:226-507.
[30]Maria, B., Mielnik, Aaby, K., et al. Commercial antioxidation control lipid oxidation in mechanically deboned turkey meat [J]. Meat Science,2003,65:1147-1155.
[31]Klein, R. A. The detection of oxidation in liposome preparations [J]. Biochimica et Biophysica Acta, 1970,210:486-489.
[32]Coutron-Gambotti, C.,& Gandemer, G. Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing [J]. Food Chemistry,1999,64:95-101.
[33]Agnes, M., Yves Mercier, PenkaMarinova, Caroline Tassy, Philippe Gatellier,& Michel Renerre. Comparison of oxidative processes on myofibrillar proteins from beef during maturation and by different model oxidation systems [J]. Journal of Agricultural and Food Chemistry,1997,45: 2481-2487.
[34]Mercier, Y., Gatellier, P., Viau, M., Remignon, H.,& Renerre, M. Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage [J]. Meat Science,1998,48:301-318.
[35]何晓群.现代统计分析方法与应用[M].北京：中国人民大学出版社,2007,319-334.
[36]杨坚,董华荣,贾利蓉.豆腐乳感官和理化品质的主成分分析[J].农业工程学报,2002,18(2)：131-135.
[37]Miller, D. K., Smith, V. L., Kanner, J., Miller, D. D.,& Lawless, H. T. Lipid oxidation and warmed-over aroma in cooked ground pork from swine fed increasing levels of iron [J]. Journal of Food Science,1994,59:751-756.
[38]Purchas, R. W., Rutherfurd, S. M., Pearce, P. D., Vather, R.,& Wilkinson, B. H. P. Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle [J]. Meat Science,2004,68:201-207.
[39]Navarro, J. L., Nadal, M. I., Nieto, P. et al. Effect of nitrate and nitrite curing salts on the generation and oxidation of fatty acids in non-fermented sausages [J]. European Food Research and Technology,2001,212:421-425.
[40]Shahidi, F., Pegg, R. B., Sen, N. P. Absence of volatile nitrosamines in cooked nitrite-free cured muscle food [J]. Meat Science,1994,37:327-336.
[41]白艳红.低温熏煮香肠腐败机理及抑菌研究[D].博士学位论文,2005,16-17.
[42]Borch, E. Bacterial spoilage of meat and cured meat products [J]. International Journal of Food Microbiology,1996,33:103-120.
[43]Tarladgis, B. G.. Interpretation of the spectra of meat pigments. Ⅱ.*-Cured Meats. The Mechanism of Colour Fading [J]. Journal of the Science of Food and Agriculture,1962,13:485-491.
[44]潘晓建.母源性酵母硒与蛋氨酸对狼山鸡种蛋及后代鸡胸肉品质的影响[D].硕士学位论文,2007,18-20.
[45]Howell, N. K., Herman, H.,& Li-Chan, E. C. Y. Elucidation of protein-lipid interactions in lysozyme-corn oil system by Fourier transform Raman spectroscopy [J]. Journal of Agricultural and Food Chemistry,2001,49:1529-1533.
[46]Pokorny, J., Davidek, J., Chocholata, V., Panek, J., Bulantova, H., Janitz, W., et al. Interactions of oxidized lipids with protein. XVI:Interactions of oxidized ethyl linoleate with collagen [J]. Die Narhrung,1990,34:159-169.
[47]Rowe, L. J., Maddock, K. R., Lonergan, S. M.,& Huff-Lonergan, E. Influence of early post-mortem protein oxidation on beef quality [J]. Journal of Animal Science,2004,82:785-793.
[48]Maijala, R. L., Eerola, S. H., Aho, M. A. et al. The effect of GDL-induced pH decrease on the formation of biogenic amines in meat [J]. Journal of Food Protection,1993,50:125-129.
[49]Halasz, A., Barath, A., Simon-Sarkadi, L. et al. Biogenic amines and their production by microorganisms in food [J]. Trends Food Science and Technology,1994,5:42-48.
[50]Silla, S. M. H. Biogenic amines:their importance in foods [J]. International Journal of Food Microbiology,1996,29:213-231.
[51]李苗云.冷却猪肉中微生物生态分析及货架期预测模型的研究[D].博士学位论文,南京农业大学,2006,7-8.
[52]Gill, C. O., McGinnis, J. C.,& Bryant, J. Microbial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plants [J]. International Journal of Food Microbiology,1998,42(3):175-184.
[53]Nadon, C. A., Ismond, M. A. H. and Holley, R. Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere packaged fresh pork stored at-1.5℃. Journal of Food Protection, 2001,64 (2):220-227.
[54]Moret, S., Smela, D., Populin, T. et al. A survey on free biogenic amine content of fresh and preserved vegetables [J]. Food Chemistry,2005,89:355-361.
[55]Jay,J.M.编著,徐岩等译.现代食品微生物学(第五版)[M].北京：中国轻工业出版社,2001.
[56]Kalac, P. Biologically active polyamines in beef, pork and meat products:A review [J]. Meat Science,2006,73:1-11.
[57]Jose, M. L., Martinez, S., Inmaculada, F., et al. Biogenic amine content during the manufacture of dry-cured lacon, a Spanish traditional meat product:Effect of some additives [J]. Meat Science, 2007,77:287-293.
[58]Nakamura, M., Wada, Y., Saway, H.,& Kawabata, T. Polyamine content in fresh and processed pork [J]. Food Science,1979,44:515-517.
[59]胡萍.真空包装烟熏火腿切片特定腐败菌及靶向抑制研究[D].南京：南京农业大学,2008：92-93.
[60]Brink, B. T., Damink, C., Joosten, H. M. L. J. et al. Occurrence and formation of biologically active amines in foods [J]. International Journal of Food Microbiology,1990,11:73-84.
[61]马丽珍,孙卫青,戴瑞彤.低温杀菌后的五香羊肉在贮存过程中的微生物变化[J].中国农业科学,2004,37(12)：1995-1999.
[62]Rivas, B. D. L., Ruiz-Capillas, C., Carrascosa, A. V., Curiel, J. A., Jimenez-Colmenero, F., Munoz, R. Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured "chorizo" sausage treated with high pressure and kept in chilled storage [J]. Meat Science,2008,80:272-277.
[63]Ruiz-Capillas, C., Carballo, J., Jimenez Colmenero, F. Biogenic amines in pressurized vacuum packaged cooked sliced ham under different chilled storage conditions [J]. Meat Science,2007,75: 397-405.
[64]尤新.氨基酸和糖类的美拉德反应—开发新风味剂和食品抗氧化剂的新途径[J].食品科技,2004,7：138-139.
[65]杨朝武,朱庆蒋,小松.基于主成分分析的优质鸡肉质评价研究[J].生物数学学报,2007,22(3)：547-553.
[66]张亚军,陈有亮.金华火腿蛋白降解及其影响因素的研究[J].中国食品学报,2005,5(3)：16-24.
[67]Armida Sanchez-Escalante, Djamel Djenane, Gaston Torrescano, Jose Antonio Beltran,& Pedro Roncales. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere [J]. Meat Science,2001,58:421-429.
[68]Renerre, M., Dumont, F.,& Gatellier, P. Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin [J]. Meat Science,1996,43:111-121.
[69]Garcia-Esteben, M., Ansorena, D., Gimeno, O.,& Astiasaran, I. Optimization of instrumental colour analysis in dry-cured ham [J]. Meat Science,2003,63(3):287-292.
[70]Hulsegge, B., Engel, B., Buist, W., Merkus, G. S. M.,& Klont, R. E. Instrumental colour classification of veal carcasses [J]. Meat Science,2001,57(2):191-195.
[71]Brewer, M. S., Zhu, L. G., Bidner, B., Meisinger, D. J.,& McKeith, F. K. Measuring pork color: Effects of bloom time, muscle, pH and relationship to instrumental parameters [J]. Meat Science, 2001,57(2):169-176.
[72]O'Sullivan, A., Galvin, K., Moloney, A. P., Troy, D. J., O'Sullivan, K.,& Kerry, J. P. Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beef [J]. Meat Science,2003c,63(3):279-286.
[73]Lindahl, G., Lundstrom, K.,& Tornberg, E. Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs [J]. Meat Science,2001, 59(2):141-151.
[74]Jeremiah, L. E., Carpenter, Z. L.,& Smith, G. C. Beef color as related to consumer acceptance and palatability [J]. Journal of Food Science,1972,37:476-479.
[75]Insausti, K., Beriain, M. J., Purroy, A., Alberti, P., Lizaso, L.,& Hernandez, B. Colour stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere [J]. Meat Science,1999,53:241-249.
[76]Bekhit, A. E. D., Geesink, G. H., Ilian, M. A., Morton, J. D.,& Bickerstaffe, R. The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties [J]. Food Chemistry,2003,81:175-187.
[77]Ahn, J., Grun, I. U.,& Fernando, L. N. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef [J]. Journal of Food Science,2002,67:1364-1369.
[78]Harel, S.,& Kanner, T. Muscle membranal lipid peroxidation initiated by H2O2-activated metmyoglobin [J]. Journal of Agricultural and Food Chemistry.1985,33:1188.
[79]Johns, A. M., Birkinshaw, L. H.,& Ledward, D. A. Catalysts of lipid oxidation in meat products [J]. Meat Science,1989,25:209-220
[80]Monahan, F. J, Crackel, R. L, Gray, J. I., Buckley, D. J.,& Morrissey, P. A. Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron [J]. Meat Science,1993,34(1): 95-106.
[81]Bertelsen, G., Jakobsen, M., Juncher, D., Moller, J., Kroger-Ohlsen, M., Weber, C.,& Skibsted, L. H. Oxidation, shelf-life and stability of meat and meat products [C]. In Proceedings of the 46th International Congress of Meat Science and Technology,2000:516-524.
[82]Abril, M., Campo, M. M., Onenc, A., Sanudo, C., Alberti, P.,& Negueruela, A. L. Beef color evolution as a function of ultimate pH [J]. Meat Science,2001,58(1):69-78.
[83]Hunt, M. C., Soheim, O.,& Slinde, E. Color and heat denaturation of myoglobin forms in ground beef [J]. Journal of Food Science,1999,64(5):847-851.
[1]Hornsey, H. C. The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments [J]. Journal of the Science of Food and Agriculture,1956,7:534-540.
[2]Uren, A.,& Babayigit, D. Determination of Turkish-type fermented colour by a reflectance method [J]. Food Chemistry,1996,51, (4):561-567.
[3]Killday, K. B., Tempesta, M. S., Bailey, M. E.,& Metral, C. J. Structural characterization of nitrosylhemochromogen of cooked cured meat:Implications in the meatcuring reaction [J]. Journal of Agricultural and Food Chemistry,1988,36:909-914.
[4]Tarladgis, B. G. Interpretation of the spectra of meat pigments. II.*-Cured Meats. The mechanism of colour fading [J]. Journal of the Science of Food and Agriculture,1962,13:485-491.
[5]Lee, S. H., Cassens, R. G. Nitrite binding sites on myoglobin [J]. Journal of Food Science,1976,41, (9):69-70.
[6]Renerre, M., Rougie, P. Influence du chauffage sur la fixation du nitrite a la myoglobine [J]. Annals of Technology ang Agriculture,1979,28, (4):23-31.
[7]Shahidi, F., Rubin, L. J., Diosady, L. L., Chew, V.,& Wood, D. F. Preparation of dinitrosyl ferrohemochrome from hemin and sodium nitrite [J]. Food Science and Technology,1984, (17): 33-37.
[8]Shahidi, F, Rubin, L. J., Diosady, L. L.,& Wood, D. F. Preparation of the cooked cured-meat pigment, dinitrosyl ferrohemochrome, from hemin and nitric oxide [J]. Journal of Food Science, 1985, (50):272-273.
[9]Andersen, H. J., Johansen, H. S., Shek, C. K.,& Skibsted, L. H. Nitric oxide exchange in nitrosyl-myoglobin [J]. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung,1990,191:293-298.
[10]Bonnett, R., Charalambides, A. A.,& Martin, R. A. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 1. Porphyrins and metalloporphyrins [J]. Journal of the Chemical Society Perkin Transactions 1,1978,1969-1974.
[11]Bonnett, R., Hursthouse, M. B., Scourides, P. A.,& Trotter, J. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 3. Attack at the vinyl groups of protoporphyrin dimethyl ester. X-ray analysis of 81(E)-82-nitroprotoporphyrin dimethyl ester [J]. Journal of the Chemical Society Perkin Transactions 1,1980,490-494.
[12]Jankiewicz, L., Kwasny, M., Wasylki, K., Graczyk, A. Structure studies on the nitrosyl derivative of heme [J]. Journal of Food Science,1994,59:57-59.
[13]Pegg, R. B., Shahidi, F., Gogan, N. J.,& DeSilva, S. I. Elucidation of the chemical structure of preformed cooked cured-meat pigment by electron paramagnetic resonance spectroscopy [J]. Journal of Agricultural and Food Chemistry,1996,44:416-421.
[14]Pegg, R. B.,& Shahidi, F. A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy [J]. Food Chemistry,1996,56, (2): 105-110.
[15]孔保华,陶菲,郑冬梅.腌肉色素制备工艺的研究[J].食品科学,2002,23,(8)：197-199.
[16]张坤生.亚硝基血红蛋白色素的合成及其性质研究[D].天津：天津轻工业学院,2000,11.
[17]Dineen, N. M., Kerry, J. P., Lynch, P. B., Buckley, D. J., Morrissey, P. A.,& Arendt, E. K. Reduced nitrite levels and dietary a-tocopheryl acetate supplementation:effects on the color and oxidative stability of cooked hams [J]. Meat Science,2000,55:475-482.
[18]Ginevra, L. B., Beatriz, M. D., Altero, A.,& Francisco, R. L. Optimization of heme iron analysis in raw and cooked red meat [J]. Food Chemistry,2002,78:505-510.
[19]Parolari, G., Gabba, L.,& Saccani, G. Extraction properties and absorption spectra of dry cured hams made with and without nitrate [J]. Meat Science,2003,64:483-490.
[20]Shahidi, F. Pegg, R. B.,& Shamsuzzaman, K. Color characteristics of cooked cured-meat pigment and its application to meat [J]. Food Chemistry,1990,38:61-68
[21]张坤生.氧化一氮和血红蛋白合成含亚硝基亚铁血色原色素的研究[J].食品发酵与工艺,1995,(4)：29-32.
[22]Burge, JR. DL.,& Smith, J. S. Characterization of model nitrosylheme pigments with visible, infrared and 15N fourier transform nuclear magnetic resonance spectroscopy [J]. Journal of Muscle Foods,1992, (3):123-131.
[23]Bonnett, R., Chandra, S., Charalambides, A. A., Sales, K. D.,& Scourides, P. A. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 4. Pentaco-ordinate nitrosylprotohaem as the pigment of cooked cured meat. Direct evidence from E. S. R. spectroscopy [J]. Journal of the Chemical Society Perkin Transactions 1,1980,8:1706-1710.
[24]Scheidt, W. R.,& Frisse, M. E. Nitrosylmetalloporphyrins. Ⅱ. Synthesis and molecular stereo-chemistry of nitrosyl-α, β,γ,δ-tetraphenylporphinatoiron (Ⅱ) [J]. Journal of the American Chemical Society,1975,97:17-21.
[25]Maxwell, J. C.,& Caughey, W. S. An infrared study of NO bonding to heme B and hemoglobin A evidence for inositol hexaphosphate induced cleavage of proximal histidine to iron bonds [J]. Biochemistry,1976,15:388-396.
[26]Krzywicki, K. The determination of heam pigments in meat [J]. Meat Science,1982,7:29-35.
[27]Millar, S. J. Mos, B. W.,& Stevensonab, M. H. Some Observations on the absorption spectra of various myoglobin derivatives found in meat [J]. Meat Science,1996,3:277-288.
[28]Tang, J., Faustman, C., Lee, S.,& Hoagland, T. A. Effect of glutathione on oxymyoglobin oxidation [J]. Journal of Agricultural and Food Chemistry,2003,51(6):1691-1695.
[29]Mancini, R. A., Hunt, M. C., Hachmeister, K. A., Kropf, D. H.,& Johnson, D. E. Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage [J]. Meat Science,2005a,69(3):493-500.
[30]Bekhit, A. E. D., Geesink, G. H., Ilian, M. A., Morton, J. D.,& Bickerstaffe, R. The effects of natural antioxidants on oxidative processes and mettmyoglobin reducing activity in beef patties [J]. Food Chemistry,2003,81(2):175-187.
[31]Bekhit, A. E. D., Geesink, G. H., Ilian, M. A., Morton, J. D., Sedcole, R.,& Bickerstaffe, R. Particulate metmyoglobin reducing activity and its relationship with meat color [J]. Journal of Agricultural and Food Chemistry,2004,51(20):6026-6035.
[1]Hornsey, H. C. The color of cooked cured pork. I.-Estimation of the nitric oxide-haem pigments [J]. Journal of the Science of Food and Agriculture,1956,7:534-540.
[2]Kanner, J., Ben-Gera, L,& Berman, S. Nitric oxide myoglobin as an inhibitor of lipid oxidation [J]. Lipids,1979,15:944-948.
[3]Killday, K. B., Tempesta, M. S., Bailey, M. E.,& Metral, C. J. Structural characterization of nitrosylhemochromogen of cooked cured meat:Implications in the meat-curing reaction [J]. Journal of Agricultural and Food Chemistry,1988,36:909-914.
[4]Rikert, J. A., Bressler, L., Ball, C. O.,& Stier, E. F. Factors affecting qualilty of prepacked meat II. Color studies. Effects of air and oxygen under different pressures upon color of product [J]. Food Technology,1957,11:625-632.
[5]Trout, G. R. Prevention of colour defects in meat and meat products [J]. Food Australia,1991, 43(2):54-56.
[6]Efthimia, S. P., John, M.,& Eleftherios, H. D. Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages-'piroski'-stored under vacuum and modified atmospheres at +4℃ and+10℃ [J]. Meat Science,2002,62:33-43.
[7]Wettasinghe, M.,& Shahidi, F. Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/linoleate model system [J]. Food Chemistry,1997,58(3):203-207.
[8]Monahan F. J., et al. Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron [J]. Meat Science,1993,34:95-106.
[9]Marmer, W. N.,& Maxwell, R. J. Dry column method for the quantitative extraction and simultaneous class separation of lipids from muscle tissue [J]. Lipids,1981,16:365.
[10]Lee, B. J., Hendricks, D. G.,& Cornforth, D. P. Antioxidant effects of carnosine and phytic acid in a model beef system [J]. Journal of Food Science,1998,63:394-398.
[11]Mielche, M. B., Aaby, K. Quality of commiuted sausage formulated from mechanically deboned poultry meat [J]. Meat Science,2002,61:73-84.
[12]Cho, K. C.,& Choy, C. L. Thermal stability of hemoglobin and myoglobin effect of spin states [J]. Biochimica et Biophysica Acta,1980,622,2:320-330.
[13]Anton, M., Salgues, C., Gatellier, P.,& Renerre, M. Study of oxidative relationships between membrane lipids and myoglobin in vitro [J]. Science Aliments,1993,13:261-274.
[14]Schaefer, D. M., Liu, Q., Faustman, C.,& Yin, M. C. Supranutritional administration of vitamins E and C improves antioxidant status of beef [J]. Journal of Nutrition,1995,125:1792-1798.
[15]Younathan, M. T.,& Watts, B. M. Relationship of meat pigments to lipid oxidation [J]. Food Research,1959,24:728.
[16]Sato, K.& Hegarty, G. R. Warmed-over flavor in cooked meats [J]. Journal of Food Science,1971, 36:1098.
[17]Love, J. D.,& Pearson, A. M. Metmyoglobin and nonheme iron as pro-oxidants in egg-yolk phospholipid dispersions and cooked meat [J]. Journal of Agricultural and Food Chemistry,1974, 24:494.
[18]Igene, J. D., King, J. A., Pearson, A. M.,& Gray, J. I. Influence of heme pigments, nitrite and non-heme iron on development of warmed-over flavour (WOF) in cooked meat [J]. Journal of Agricultural and Food Chemistry,1979,27:838.
[19]Shahidi, F., Rubin, L. J.,& Wood D. F. Stabilization of meat lipids with nitrite-free meat curing systems [J]. Meat Science,1988,22:73.
[20]Johns, A. M., Birkinshaw, L. H.,& Ledward, D. A. Catalysts of lipid oxidation in meat products [J]. Meat Science,1989,25:209.
[21]Kanner, J., Ben-Gera, I.,& Berman, S. Nitric-oxide myoglobin as an inhibitor of lipid oxidation [J]. Lipids,1980,15:944.
[22]Kanner, J., Harel, S., Shagalovich, J.,& Berman, S. Antioxidant effect of nitrite in cured-meat products:Nitrite oxide-iron complexes of low molecular weight [J]. Journal of Agricultural and Food Chemistry,1984,32:512.
[23]Shahidi, F., Rubin, L. J.,& Wood, D. F. Control of lipid oxidation in cooked ground pork with antioxidants and dinitrosyl ferrohemochrome [J]. Journal of Food Science,1987,52:564.
[24]Shahidi, F. Current status of nitrate-free meat curing systems [C]. Proceedings of the 35th International Congress of Meat Science and Technology, Copenhagen, Denmark,1989:897.
[25]Shahidi, F.,& Hong, C. Role of metal ions and heme pigments in autoxidation of heat-processed meat products [J]. Food Chemistry,1991,42:339-346.
[26]Dahiya, R. S.,& Speck, M. L. H2O2 formation by lactobacilli and its effects on staphylococcus aureus [J]. Journal of Dairy Science,1968,51:156-158.
[27]Lee, B. H.,& Simard, R. E. Evaluation of methods for detecting the production of H2S, volatile sulfides and greening by Lactobacilli [J]. Journal of Food science,1984,49:981-983.
[28]Decker, E. A.,& Xu, Z. Minimizing rancidity in muscle foods [J]. Food Technology,1998,52: 54-59.
[29]Kanner, J. Oxidative processes in meat and meat products:quality implications [J]. Meat Science, 1994,36:169-189.
[30]Haak, L., Raes, K., Smet, K., Claeys, E., Paelinck, H.,& De Smet, S. Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork [J]. Meat Science,2006,74: 476-486.
[31]Tarladgis, B. G. Interpretation of the spectra of meat pigments. II.*-Cured meats. The mechanism of colour fading [J]. Journal of the Science of Food and Agriculture,1962,13:485-491.
[1]Hornsey, H. C. The color of cooked cured pork. I.-Estimation of the nitric oxide-haem pigments [J]. Journal of the Science of Food and Agriculture,1956,7:534-540.
[2]Rikert, J. A., Bressler, L., Ball, C. O.,& Stier, E. F. Factors affecting qualilty of prepacked meat II. Color studies. Effects of air and oxygen under different pressures upon color of product [J]. Food Technology,1957,11:625-632.
[3]Trout, G. R. Prevention of colour defects in meat and meat products [J]. Food Australia,1991, 43(2):54-56.
[4]Wettasinghe,& Shahidi. Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/linoleate model system [J]. Food Chemistry,1997,58,3:203-207.
[5]Kanner, J., Ben-Gera, I.,& Berman, S. Nitric oxide myoglobin as an inhibitor of lipid oxidation [J]. Lipids,1979,15:944-948.
[6]Killday, K. B., Tempesta, M. S., Bailey, M. E.,& Metral, C. J. Structural characterization of nitrosylhemochromogen of cooked cured meat:Implications in the meat-curing reaction [J]. Journal of Agricultural and Food Chemistry,1988,36:909-914.
[7]钟耀广.NFH色素稳定性的研究[J].黑龙江畜牧兽医,2004,2：74-75.
[8]Hunt, M. C., S(?)heim, O.,& Slinde, E. Color and heat denaturation of myoglobin forms in ground beef [J]. Journal of Food Science,1999,64(5):847-851.
[9]Lien, R., Hunt, M. C., Anderson, S., Kropf, D. H., Loughin, T. M., Dikeman, M. E., et al. Effects of endpoint temperature on the internal color of pork loin chops of different quality [J]. Journal of Food Science,2002a,67(3):1007-1010.
[10]Mancini, R. A., Kropf, D. H., Hunt, M. C.,& Johnson, D. E. Effects of endpoint temperature, pH, and storage time on cooked internal color reversion of pork longissimus chops [J]. Journal of Muscle Foods,2005b,16(1):16-26.
[11]Dymicky, M., Fox, J. B.,& Wasserman, A. E. Color formation in cooked model and meat systems with organic and inorganic compounds [J]. Journal of Food Science,1975,40:306-309.
[12]Estevez, M., Ventanas, S.,& Cava, R. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate [J]. Meat Science, 2006,74:396-403.
[13]香川绫(日)主编,刘海燕,郑德中译,食品营养成分表[M].北京：中国轻工业出版社,1992,06.
[14]赖滋汉编著,食品营养辞典[M].台中：精华出版社,1982,06.
[15]Ginevra Lombardi-Boccia. Optimization of heme iron analysis in raw and cooked red meat [J]. Food Chemistry,2002,78:505-510.
[16]Maxwell, J. C.,& Caughey, W. S. An infrared study of NO bonding to heme B and hemoglobin A evidence for inositol hexaphosphate induced cleavage of proximal histidine to iron bonds [J]. Biochemistry,1976,15:388-396.
[17]Jankiewicz, L., Kwasny, M., Wasylki, K.,& Graczyk, A. Structure studies on the nitrosyl derivative of heme [J]. Journal of Food Science,1994,59:57-59.
[18]Pegg, R. B.,& Shahidi, F. A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy [J]. Food Chemistry,1996,56, (2): 105-110.
[19]Scheidt, W. R.,& Frisse, M. E. Nitrosylmetalloporphyrins. Ⅱ. Synthesis and molecular stereo-chemistry of nitrosyl-α, β, γ,δ-tetraphenylporphinatoiron (Ⅱ) [J]. Journal of the American Chemical Society,1975,97:17-21.
[20]Pegg, R. B., Shahidi, F., Gogan, N. J.,& DeSilva, S. I. Elucidation of the chemical structure of preformed cooked cured-meat pigment by electron paramagnetic resonance spectroscopy [J]. Journal of Agricultural and Food Chemistry,1996,44:416-421.
[21]闫宁环.黑莓色素超声波提取、纯化及特性研究[D].杨凌：西北农林科技大学,2007,05.
[22]王学武.天然番茄红素的提取工艺及稳定性研究[D].长沙：湖南农业大学,2001,05.
[23]朱洪梅.紫甘薯花色苷稳定性与抗氧化性及抑菌作用研究[D].南京：南京农业大学,2007,06.
[24]Shahidi, F.,& Hong, C. Role of metal ions and heme pigments in autoxidation of heat-processed meat products [J]. Food Chemistry,1991,42:339-346.
[25]Wakamatsu, J., Nishimura, T.,& Hattori, A. A Zn-porphyrin complex contributes to bright red color in Parma ham [J]. Meat Science,2004,67:95-100.
[26]Wakamatsu, J., Okui, J., Ikeda, Y., Nishimura, T.,& Hattori, A. Establishment of a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX is formed in nitrite-free dry-cured ham [J]. Meat Science,2004,68:313-317.
[27]Adamsen, C. E., M(?)ller, J. K. S., Ramadan Hismani,& Skibsted, L. H. Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt [J]. European Food Research and Technology, 2004,218:403-409.
[28]Adamsen, C. E., M(?)ller, J. K. S., Ramadan Hismani,& Skibsted, L. H. Zn-porphyrin formation in cured meat products:Effect of added salt and nitrite [J]. Meat science,2006,72:672-679.
[29]Parolari, G., Gabba, L.,& Saccani, G. Extraction properties and absorption spectra of dry cured hams made with and without nitrate [J]. Meat Science,2003,64:483-490.
[30]Cho, K. C.,& Choy, C. L. Thermal stability of hemoglobin and myoglobin effect of spin states [J]. Biochimica et Biophysica Acta,1980,622,2:320-330.
[31]周光宏主编.肉品学[M].北京：中国农业科技出版社,1999,7.
[32]Warriss, P. D. Meat Science [M]. CABI Publishing,2001.
[33]Condon, S. Responses of lactic acid bacteria to oxygen [J]. FEMS Microbiology Review,1987,46: 269-280.
[34]Berthier, F. On the screening of hydrogen peroxide-generating lactic acid bacteria [J]. Letters in Applied Microbiology,1993,16:150-153.
[35]Gibello, A., Collins, M. D., Dominguez, L., Fernandez-Garayzabal, J. F.,& Richardson, P. T. Cloning and analysis of the L-lactate utilization genes from Streptococcus iniae [J]. Applied and Environment Microbiology,1999,65:4346-4350.
[36]Incze, K.,& Delenyi, M. Discolouration of cured meat pigment by bacteria [C]. The 30th European Meeting of Meat Research Workers. In:Bristol, UK,1984:242.
[37]Lee, B. H.,& Simard, R. E., Evaluation of methods for detecting the production of H2S, volatile sulfides, and greening by lactobacilli [J]. Journal of Food Science,1984,49:981-983.
[38]Grant, G. F., McCurdy, A. R.,& Osborne, A. D. Bacterial greening in cured meats:a review [J]. Canadian Institute Food Science and Technology Journal,1988,21:50-56.
[39]Taylor, S. A. Basic considerations in meat packaging [C]. In Taylor, S. A., Raimundo, A., Severini, M.,& Smulders, F. J. M. (Eds.). Meat quality and meat packaging. Bristol:European Consortium for Continuing Education in Advanced Meat Science and Technology,1996:259-269.
[40]Purchas, R. W., Rutherfurd, S. M., Pearce, P. D., Vather, R.,& Wilkinson, B. H. P. Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle [J]. Meat Science,2004,68:201-207.
[41]Monahan, F. J, Crackel, R. L, Gray, J. I., Buckley, D. J.,& Morrissey, P. A. Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron [J]. Meat Science,1993,34,1: 95-106.
[1]Dreosti, I. E. Bioactive ingredients:antioxidants and polyphenols in tea [J]. Nutrition Review,1996, 11:S51-S58.
[2]Tang, S. Z., Kerry, J. P., Sheehan, D.,& Buckley, D. J. Antioxidative mechanisms of tea catechins in chicken meat systems [J]. Food Chemistry,2002,76:45-51.
[3]Mitsuru, M., O'grady, M. N., Kerry, J. P.,& Buckley, D. J. Addition of tea catechins and vitamin C on sensory evaluation, color and lipid stability during chilled storage in cooked or raw beef and chicken patties [J]. Meat Science,2005,69:773-779.
[4]牛鹏飞,仇农学,杜寅.苹果渣中不同极性多酚的分离及体外抗氧化活性研究[J].农业工程学报,2008,24(3)：238-242.
[5]Shui Guanghou,& Leong L P. Separation and determination of organic acids and phenolic compounds in fruit juices and drinks by HPLC [J]. Journal of Chromatography A,2002,977:89-96.
[6]Lu Yinrong,& Foo L Y. Antioxidant and radical scavenging activities of polyphenols from apple pomace [J]. Food Chemistry,2000,68:81-85.
[7]陈维军,方琳,戚向阳,张俐勤,杨尔宁,谢笔钧.不同苹果多酚提取物体外清除自由基及抗脂质过氧化的研究[J].食品科学,2005,26(12)：212-215.
[8]孙承峰,杨建荣,贺红军.苹果多酚对鲜肉色泽稳定性及脂肪氧化的影响[J].食品科学,2005,26(9)：153-157.
[9]冷桂华,邹佑云.迷迭香在食品工业中的应用[J].安徽农业科学,2007,35(21)：6587-6588,6595.
[10]Haak, L., Raes, K., Van, D. S.,& Desmet, S. Effect of dietary rosemary and a-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration [J]. Meat Science,2008,78,239-247.
[11]Basaga, H., Tekkaya, C.,& Acikel, F. Antioxidative and free radical scavenging properties of rosemary extract [J]. LWT.,1997,30:105-108.
[12]Estevez, M.,& Cava, R. Lipid and protein oxidation, release of iron from heme molecule and color deterioration during refrigerated storage of liver pates [J]. Meat Science,2004,68:551-558.
[13]Estevez, M.,& Cava, R. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation:contradictory effects in different types of frankfurters [J]. Meat Science,2006,72: 348-355.
[14]Estevez, M., Ventanas, S.,& Cava, R. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate [J]. Meat Science, 2006,74:396-403
[15]Hornsey, H. C. The color of cooked cured pork. I.-Estimation of the nitric oxide-haem pigments [J]. Journal of the Science of Food and Agriculture,1956,7:534-540.
[16]Krzywicki, K. The determination of heam pigments in meat [J]. Meat Science,1982,7:29-35.
[17]Ginevra, L. B., Beatriz, M. D., Altero, A.,& Francisco, R. L. Optimization of heme iron analysis in raw and cooked red meat [J]. Food Chemistry,2002,78:505-510.
[18]GB／T 5009.3-2002,食品中水分的测定方法[S].中华人民共和国国家标准.
[19]GB 9695.7-88,肉与肉制品总脂肪含量测定[S].中华人民共和国国家标准.
[20]Yen, G.-C., Chen, H.-Y.,& Peng, H.-H. Antioxidant and prooxidant effects of various tea extracts [J]. Journal of Agricultural and Food Chemistry,1997,45:30-34.
[21]Huang, S.,& Frankel, E. N. Antioxidant activity of tea catechins in different lipid systems [J]. Journal of Agricultural and Food Chemistry,1997,45:3033-3038.
[22]彭雪萍,马庆一,王花俊,操晓亮,周冰.苹果多酚对腊肉的抗氧化性能研究[J].肉类研究,2007,12：18-19
[23]张世涛,刘艳芳,彭雪萍,周冰,操晓亮.苹果多酚对灌肠的抗氧化性能研究[J].安徽农业科学,2007,35(31)：10049,10058.
[24]Renerre, M. Biochemical basis of fresh meat color [C]. In Proceedings of the 45th International conference of Meat Science and Technology, Yokohama, Japan,1999:344-353.
[25]Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E.,& Perez-Alvarez, J. A. Effects of storage conditions on quality characteristics of bologna sausages made with citrus fiber [J]. Journal of Food Science,2003,68:710-715.
[26]Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E.,& Perez-Alvarez, J. A. Quality characteristics of ostrich liver pate [J]. Journal of Food Science,2004,69:85-91.
[27]Dymicky, M., Fox, J. B.,& Wasserman, A. E. Color formation in cooked model and meat systems with organic and inorganic compounds [J]. Journal of Food Science,1975,40:306-309.
[28]Neura Bragagnolo, Bente Danielsen,& Skibsted, L. H. Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy [J]. Innovative Food Science and Emerging Technologies,2007,8:24-29.
[29]Santos-buelga, C.,& Scalbert, A. Proanthocyanidins and tannin-like compounds nature, occurrence, dietary intake and effects on nutrition and health [J]. Journal of the Science of Food and Agriculture, 2000,80:1094-1117.
[30]Boots, A. W., Kubben, N., Haenen, G. M.,& Bast, A. Oxidized quercetin reacts with thiols rather than with ascorbate:Implication for quercetin supplementation [J]. Biochemical and Biophysical Research Communications,2003,308:560-565.
[31]Chan, T. S., Galati, G., Pannalac, A. S., Rice-evans, C.,& O'brien, P. J. Simultaneous detection of the antioxidant and prooxidant activity of dietary polyphenolics in a peroxidase system [J]. Free Radical Research,2003,37:787-794.
[32]Rietjens, I. M. C. M., Boersma, M. G., DE Haan, L., Spenkelink, B., Awad, H. M., Cnubben, N. H. P., et al. The pro-oxidant chemistry of the natural antioxidants vitamin C, vitamin E, carotenoids and flavonoids [J]. Environmental Toxicology and Pharmacology,2002,11:321-333.
[33]Skerget, M., Kotnik, P., Hadolin, M., Hras, A. R., Simonic, M.,& Knez, Z. Phenols, proantho-cyanidins, flavones and flavonols in some plant materials and their antioxidant activities [J]. Food Chemistry,2005,89:191-198.
[34]Estevez, M., Morcuende, D., Ventanas, J.,& Cava, R. Effect of the addition of sage and rosemary extracts on the oxidative stability of different types of liver pates [C]. In Proceedings of 50st ICoMST. Helsinki, Finland,2004:194-195.
[35]Batifoulier, F., Mercier, Y., Gatellier, P.,& Renerre, M. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle [J]. Meat Science,2002,61:389-395.
[36]Mercier, Y., Gatellier, P.,& Renerre, M. Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet [J]. Meat Science,2004,66: 467-473.
[37]Haak, L., Raes, K., Smet, K., Claeys, E., Paelinck, H.,& De Smet, S. Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork [J]. Meat Science,2006,74: 476-486.
[38]Siebert, K. J., Troukhanova, N. V.,& Lynn, P. Y. Nature of polyphenol-protein interactions [J]. Journal of Agricultural and Food Chemistry,1996,44:80-85.
[1]Rikert, J. A., Bressler, L., Ball, C. O.,& Stier, E. F. Factors affecting qualilty of prepacked meat Ⅱ. Color studies. Effects of air and oxygen under different pressures upon color of product [J]. Food Technology,1957,11:625-632.
[2]Trout, G. R. Prevention of colour defects in meat and meat products [J]. Food Australia,1991, 43(2):54-56.
[3]Skibsted, L. H. Cured meat products and their oxidative stability [C]. In:Johnston, D. E., Knight, M. K.,& Ledward, D. A. (eds.). The chemistry of muscle-based foods. Cambridge:The Royal Society of Chemistry,1992:266-286.
[4]Bertelsen, G., Jakobsen, M., Juncher, D., Moller, J., Kroger-Ohlsen, M., Weber, C.,& Skibsted, L. H. Oxidation, shelf-life and stability of meat and meat products [C]. In Proceedings of the 46th International Congress of Meat science and Technology.2000:516-524.
[5]Mercier, Y., Gatellier, P.,& Renerre, M. Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet [J]. Meat Science,2004,66: 467-473.
[6]Condon, S. Responses of lactic acid bacteria to oxygen [J]. FEMS Microbiology Review,1987,46: 269-280.
[7]Berthier, F. On the screening of hydrogen peroxide-generating lactic acid bacteria [J]. Letters in Applied Microbiology,1993,16:150-153.
[8]Gibello, A., Collins, M. D., Dominguez, L., Fernandez-Garayzabal, J. F.,& Richardson, P. T. Cloning and analysis of the L-lactate utilization genes from Streptococcus iniae [J]. Applied and Environment Microbiology,1999,65:4346-4350.
[9]Stadtman, E. R. Metal ion-catalysed oxidation of proteins:biochemical mechanism and biological consequences [J]. Free Radical Biology and Medicine,1990,8:315-325.
[10]Xiong, Y. L.,& Decker, E. A. Alterations of muscle protein functionality by oxidative and antioxidative processes [J]. Journal of Muscle Foods,1995,6(2):139-160.
[11]Batifoulier, F., Mercier, Y., Gatellier, P.,& Renerre, M. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle [J]. Meat Science,2002,61:389-395.
[12]Estevez, M.,& Cava, R. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pate [J]. Meat Science,2004,68:551-558.
[13]Estevez, M.,& Cava, R. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation:Contradictory effects in different types of frankfurters [J]. Meat Science,2006,72: 348-355.
[14]Estevez, M., Ventanas, S.,& Cava, R. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate [J]. Meat Science, 2006,74:396-403.
[15]Siebert, K. J., Troukhanova, N. V.,& Lynn, P. Y. Nature of polyphenol-protein interactions [J]. Journal of Agricultural and Food Chemistry,1996,44:80-85.
[16]Haak, L., Raes, K., Smet, K., Claeys, E., Paelinck, H.,& De Smet, S. Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork [J]. Meat Science,2006,74: 476-486.
[17]Haak, L., Raes, K., Van, D. S.,& Desmet, S. Effect of dietary rosemary and a-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration [J]. Meat Science,2008,78,239-247.
[18]Dymicky, M., Fox, J. B.,& Wasserman, A. E. Color formation in cooked model and meat systems with organic and inorganic compounds [J]. Journal of Food Science,1975,40:306-309.
[19]Watts, B. M. Oxidative rancidity and discoloration in meat [J]. Advances in Food Research, Academic Press,1954,5:1-2.
[20]Armida Sanchez-Escalante, Djamel Djenane, Gaston Torrescano, Jose Antonio Beltran,& Pedro Roncales. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere [J]. Meat Science,2001,58:421-429.
[21]Liu, Q., Lanari, M. C.,& Schaefer, D. M. A review of dietary vitamin E supplementation for improvement of beef quality [J]. Journal of Animal Science,1995,73:3131-3140.
[22]Houben, J. H.,& van Dijk, A. Effects of dietary vitamin E supplementation and packaging on the colour stability of sliced pasteurized beef ham [J]. Meat Science,2001,58:403-407.
[23]Du, M., Ahn, D. U., Nam, K. C.,& Sell, J. L. Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat [J]. Meat Science,2000, 56:387-395.
[24]Joo, S. T., Lee, J. I., Ha, Y. L.,& Park, G. B. Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of porkloin [J]. Journal of Animal Science,2002,80:108-112.
[25]Hur, S. J., Ye, B. W., Lee, J. L., Ha, Y. L., Park, G. B.,& Joo, S. T. Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage [J]. Meat Science,2004,66: 771-775.
[26]Tang, S. Z., Kerry, J. P., Sheehan, D., Buckley, D. J.,& Morrissey, P. A. Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart [J]. Meat Science,2000,56:285-290.
[27]Tang, S., Kerry, J. P., Sheehan, D.,& Buckley, D. J. A comparative study of tea catechins and a-tocopherol as antioxidants in cooked beef and chicken meat [J]. European Food Research and Technology,2001a,213:286-289.
[28]Adamsen, C. E., M(?)ller, J. K. S., Kristoffer Laursen, Karsten Olsen,& Skibsted, L. H. Zn-porphyrin formation in cured meat products:Effect of added salt and nitrite [J]. Meat science,2006, 72(4):672-679.
[29]Wakamatsu, J., Nishimura, T.,& Hattori, A. A Zn-porphyrin complex contributes to bright red colour in Parma ham [J]. Meat Science,2004a,67:95-100.
[30]Wakamatsu, J., Okui, J., Ikeda, Y., Nishimura, T.,& Hattori, A. Establishment of a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX is formed in nitrite-free drycured ham [J]. Meat Science,2004b,68(2):313-317.
[2]董寅初.巴氏杀菌肉制品是我国肉制品发展的方向[J].食品科学,1997,4：62-65.
[3]孙卫青,李平,马俪珍.低温羊肉火腿理化和贮藏性能研究[J].食品研究与开发,2007,8(3)：141-145.
[4]白艳红,成亚宁,王玉芬等.我国巴氏杀菌肉制品研发现状与进展[J].肉类工业,2005,1：25-27.
[5]白艳红,赵电波,毛多斌等.巴氏杀菌肉制品加工过程卫生质量控制研究[J].食品研究与开发,2006,127(6)：83-86.
[6]孙卫青,马俪珍.低温羊肉火腿综合保鲜技术的研究[J].食品科技,2004,9：36-39.
[7]Jos, H. J., Huis, in't, V. Microbial and biochemical spoilage of foods:an overview [J]. International Journal of Food Microbiology,1996,33:1-18.
[8]Lone Gram, Paw Dalgaard. Fish spoilage bacteria-problems and solutions [J]. Current Poinion in Biotechnology,2002,13:262-266.
[9]Michael, W., Sandra, P., Stringer, C. The safety of pasteurized in-pack chilled meat products with respect to the foodborne botulism hazard [J]. Meat Science,2005,70:461-475.
[10]Juncher, D., Ronn, B., Hansen, T. B., Henckel, P., Karlsson, A., Skibsted, L. H.,& Bertelsen, G. Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham [J]. Meat Science,2003,63:151-159.
[11]Dineen, N. M., Kerry, J. P., Lynch, P. B., Buckley, D. J., Morrissey, P. A.,& Arendt, E. K. Reduced nitrite levels and dietary atocopheryl acetate supplementation:Effects on the colour and oxidative stability of cooked hams [J]. Meat Science,2000,55:475-482.
[12]Bredahl, L., Grunert, K. G.,& Fertin, C. Relating consumer perceptions of pork quality to physical product characteristics [J]. Food Quality and Preference,1998,9:273-281.
[13]Efthimia S. Pexara, John Metaxopoulos and Eleftherios H. Drosinos. Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages-'piroski'-stored under vacuum and modified atmospheres at+4 and+10℃ [J]. Meat Science,2002,62:33-43.
[14]Kropf, D. H. Colour stability. In:Meat Focus International [M].1993, (pp.269-275).
[15]Smith, G. C., Belk, K. E., Sofos, J. N., Tatum, J. D.,& Williams, S. N. Economic implications of improved color stability in beef. In E. A. Decker, C. Faustman,& C. J. Lopez-Bote (Eds.), Antioxidants in muscle foods:Nutritional strategies to improve quality [M]. New York:Wiley Interscience,2000,397-426.
[16]Mancini, R. A., Hunt, M. C. Current research in meat color [J]. Meat Science,2005,71:100-121.
[17]Lisbeth, D. Nannerup, Marianne Jakobsen, Frans van den Berg, Jens S. Jensen, Jens K.S. Moller,& Grete Bertelsen. Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters [J]. Meat Science,2004,68:577-585.
[18]Chasco, J., Lizaso, G, Beriain, M. J. Cured colour development during sausage processing [J]. Meat Science,1996,44(3):203-211.
[19]Fauslman, C. The hiochemical Basis fordiscoloralion in fresh meal:a review [J]. Journal of Muscle Foods,1990,1:217-243.
[20]周光宏主编.肉品学[M].北京：中国农业科技出版社,1999.
[21]Prestat, C., Jensen, J., McKeith, F. K., Brewer, M. S. Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops [J]. Meat Science,2002,60: 395-400.
[22]Osborn, H. M., Brown, H., Adams, J. B.,& Ledward, D. A. High temperature reduction of metmyoglobin in aqueous muscle extracts [J]. Meat Science,2003,65(1):631-637.
[23]Zhu, L. G.,& Brewer, M. S Effects of pH and temperature on metmyoglobin solubility in a model system [J]. Meat Science,2002,61(4):419-424.
[24]Jens, K. S., Moller· Jens S., Jensen· Leif H.,& Skibsted· Susanne Knochel. Microbial formation of nitrite-cured pigment, nitrosylmyoglobin, from metmyoglobin in model systems and smoked fermented sausages by Lactobacillus fermentum strains and a commercial starter culture [J]. Europe of Food Research and Technology,2003,216:463-469.
[25]Killday, K. B., Tempesta, M. S., Bailey, M. E.,& Metral, C. J. Structural characterization of nitrosylhemochromogen of cooked cured meat:Implications in the meatcuring reaction [J]. Journal of Agricultural and Food Chemistry,1988,36:909-914.
[26]Tarladgis, B. G. Interpretation of the spectra of meat pigments. Ⅱ.*-Cured Meats. The Mechanism of Colour Fading [J]. Journal of the Science of Food and Agriculture,1962,13:485-491.
[27]Hornsey, H. C. The colour of cooked cured pork.. I. Estimation of the nitric oxide-haem pigments [J]. Journal of the Science of Food and Agriculture,1956,7:534-540.
[28]Lee, S. H.,& Cassens, R. G. Nitrite binding sites on myoglobin [J]. Journal of Food Science,1976, 41,9:69-70.
[29]Renerre, M.,& Rougie, P. Influence du chauffage sur la fixation du nitrite a la myoglobine. Annals of Technology and Agriculture,1979,28,4,23-31.
[30]Shahidi, F., Rubin, L. J., Diosady, L. L., Chew, V.,& Wood, D. F. Preparation of dinitrosyl ferrohemochrome from hemin and sodium nitrite [J]. Canadian Institute of Food Science and Technology Journal,1984,17:33-37.
[31]Shahidi, F, Rubin, L. J., Diosady, L. L.,& Wood, D. F. Preparation of the cooked cured-meat pigment, dinitrosyl ferrohemochrome, from hemin and nitric oxide [J]. Journal of Food Science, 1985,50:272-273.
[32]Bonnett, R., Charalambides, A. A.,& Martin, R. A. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 1. Porphyrins and metalloporphyrins [J]. Journal of the Chemical Society, Perkin Transactions I,1978,974-980.
[33]Bonnett, R.,& Nicolaidou, P. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 2. The reaction of nitrous acid with the side chains of o-acyl-amino-acid esters [J]. Journal of the Chemical Society, Perkin Transactions I,1979,1969-1974.
[34]Bonnett, R., Hursthouse, M. B., Scourides, P. A.,& Trotter, J. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 3. Attack at the vinyl groups of protoporphyrin dimethyl ester. X-ray analysis of 8'(E)-8'-nitroprotoporphyrin dimethyl ester [J]. Journal of the Chemical Society, Perkin Transactions,I,1980a,49.
[35]Bonnett, R., Chandra, S., Charalambides, A. A., Sales, K. D.,& Scourides, P. A. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 4. Pentaco-ordinate nitrosylprotohaem as the pigment of cooked cured meat. Direct evidence from E.S.R. spectroscopy [J]. Journal of the Chemical Society, Perkin Transactions,1980b,1706-1710.
[36]Jankiewicz, L., Kwasny, M., Wasylki, K.,& Graczyk, A. Structure studies on the nitrosyl derivative of heme [J]. Journal of Food Science,1994,59:57-59.
[37]Pegg, R. B., Shahidi, F., Gogan, N. J.,& DeSilva, S. I. Elucidation of the chemical structure of preformed cooked cured-meat pigment by electron paramagnetic resonance spectroscopy [J]. Journal of Agricultural and Food Chemistry,1996,44:416-421.
[38]孔保华,陶菲,郑冬梅.腌肉色素制备工艺的研究[J].食品科学,2002,23,(8)：197-199.
[39]张坤生,任云霞.亚硝基血红蛋白合成条件的优化及其特性[J].食品科学,1998,6：3-6.
[40]Uren, A.,& Babayigit, D.. Determination of Turkish-type fermented colour by a reflectance method [J]. Food Chemistry,1996,51(4):561-567.
[41]Cho, K. C.,& Choy, C. L. Thermal stability of hemoglobin and myoglobin effect of spin states [J]. Biochimica et Biophysica Acta,1980,622,2:320-330.
[42]Renene, M.,& Labas, R. Biochemical factors influencing metmyoglobin formation in beef muscles [J]. Meat Science,1987,19:151-165.
[43]Faustman, C.,& Cassens, R. G.. The biochemical basis for discoloration in fresh meat:a review [J]. Journal of Muscle Foods,1990,1:217-243.
[44]Lanari, M. C.,& Cassens, R. G. Mitochondrial activity and beef muscle color stability [J]. Journal of Food Science,1991,56(6):1476-1479.
[45]Rikert, J. A., Bressler, L., Ball, C. O.,& Stier, E. F. Factors affecting qualilty of prepacked meat II. Color studies. Effects of air and oxygen under different pressures upon color of product [J]. Food Technology,1957,11:625-632.
[46]Trout, G. R. Prevention of colour defects in meat and meat products [J]. Food Australia,1991,43(2): 54-56.
[47]Skibsted, L. H. Cured meat products and their oxidative stability. In:Johnston, D. E., Knight, M. K., & Ledward, D. A. (eds.). The chemistry of muscle-based foods [M]. Cambridge:The Royal Society of Chemistry,1992,266-286.
[48]Han, D., McMillis, J. S., Godber, T. D., Younathan, M. T., Marshall, D. L.,& Hart, L. T. Iron distribution in heated beef and chicken muscles [J]. Journal of Food Science,1993,58:697-700.
[49]Ginevra Lombardi-Boccia, Beatriz Martinez-Dominguez, Altero Aguzzi, Franciscoincon-Leon. Optimization of heme iron analysis in raw and cooked red meat [J]. Food Chemistry,2002,78: 505-510.
[50]Tang, S., Sheehan, D., Buckley, D. J., Morrissey, P. A.,& Kerry, J. P. Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle [J]. International Journal of Food Science and Technology,2001b,36:685-692.
[51]Bertelsen, G., Jakobsen, M., Juncher, D., Moller, J., Kroger-Ohlsen, M., Weber, C.,& Skibsted, L. H. Oxidation, shelf-life and stability of meat and meat products [C]. In Proceedings of the 46th international congress of meat science and technology.2000, pp.516-524.
[52]Verma, M. M., Paranjape, V.,& Ledward, D. A. Lipid and haemoprotein oxidation in meat emulsions [J]. Meat Science,1985,14(2):91-104.
[53]Johns, A. M., Birkinshaw, L. H.,& Ledward, D. A. Catalysts of lipid oxidation in meat products [J]. Meat Science,1989,25:209-220.
[54]Shahidi, F.,& Hong, C. Role of metal ions and heme pigments in autoxidation of heat-processed meat products [J]. Food Chemistry,1991,42:339-346.
[55]Monahan, F. J, Crackel, R. L, Gray, J. I., Buckley, D. J.,& Morrissey, P. A. Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron [J]. Meat Science,1993,34(1): 95-106.
[56]Shahidi, F. Current status of nitrate-free meat curing systems [C]. Proceedings, of the 35th International Congress of Meat Science and Technology, Copenhagen, Denmark, August 1989, 35(111):20-25.
[57]Wettasinghe, M.,& Shahidi, F. Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/linoleate model system [J]. Food Chemistry,1997,58(3):203-207.
[58]Kanner, J., Ben-Gera, I.& Berman, S. Nitric oxide myoglobin as an inhibitor of lipid oxidation [J]. Lipids,1979,15:944-948.
[59]Anton, M., Salgues, C., Gatellier, P.,& Renerre, M. Study of oxidative relationships between membrane lipids and myoglobin in vitro [J]. Science Aliments,1993,13:261-274.
[60]Schaefer, D. M., Liu, Q., Faustman, C.,& Yin, M. C. Supranutritional administration of vitamins E and C improves antioxidant status of beef [J]. Journal of Nutrition,1995,125:1792-1798.
[61]Butterfield, D. A.,& Stadtman, E. R. Protein oxidation processes in aging brain [J]. Advances in Cell Aging and Gerontology,1997,2:161-191.
[62]Chevion, M., Berenshtein, E.,& Stadtman, E. R. Human studies related to protein oxidation:protein carbonyl content as a marker of damage [J]. Free Radical Research,2000,33:99-108.
[63]Stadtman, E. R. Protein oxidation in aging and agerelated diseases [J]. Annals of the New York Academy of Sciences,2001,928,22-38.
[64]Batifoulier, F., Mercier, Y., Gatellier, P.,& Renerre, M. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle [J]. Meat Science,2002,61:389-395.
[65]Estevez, M.,& Cava, R. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pate [J]. Meat Science,2004,68:551-558.
[66]Mercier, Y., Gatellier, P.,& Renerre, M. Relationships between lipid and protein oxidation in different beef muscles [C]. In Proceedings of 41st ICoMST. San Antonio, USA,1995,562-564.
[67]Mercier, Y., Gatellier, P., Viau, M., Remignon, H.,& Renerre, M. Effect of fat and vitamin E on colour stability and lipid and protein oxidation in turkey meat during storage [J]. Meat Science, 1998,48,301-318.
[68]Wang, B. W., Xiong, Y. L.,& Srinivasan, S. Chemical stability of antioxidant-washed beef heart surimi during frozen storage [J]. Journal of Food Science,1997,62:939-945,991.
[69]Wang, B. W.,& Xiong, Y. L. Functional stability of antioxidantwashed, cryoprotectant-treated beef heart surimi during frozen storage [J]. Journal of Food Science,1998,63:293-298.
[70]Estevez, M., Ventanas, S.,& Cava, R. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate [J]. Meat Science, 2006,74:396-403
[71]Estevez, M.,& Cava, R. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation:Contradictory effects in different types of frankfurters [J]. Meat Science,2006,72: 348-355.
[72]Haak, L., Raes, K., Smet, K., Claeys, E., Paelinck, H.,& De Smet, S. Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork [J]. Meat Science,2006,74: 476-486.
[73]Haak, L., Raes, K., Van, D. S.,& Desmet, S. Effect of dietary rosemary and a-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration [J]. Meat Science,2008,78:239-247.
[74]Bacon, R. T., Belk, K. E., Sofos, J. N. et al. Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination [J]. Journal of Food Protection,2000,63; 1080-1086.
[75]Bolton, D. J., Doherty, A. M. and Sheridan, J. J. Beef HACCP:intervention and non-intervention systems [J]. International Journal of Food Microbiology,2001,66:119-129.
[76]Gill, C. O. and Jones, T. Microbiological sampling of carcasses by excision or swabbing [J]. Journal of Food Protection,2000,63:167-173.
[77]Gill, C. O.,& Landers, C. Microbiological conditions of detained beef carcasses before and after removal of visible contamination [J]. Meat Science,2004,66:335-342.
[78]Niven, C. R., Castellani, A. G.,& Allanson, V. A study of the lactic acid bacteria that cause surface discolourations of sausages [J]. Journal of Bacteriology,1949,58:633-641.
[79]Deibel, R. H.,& Niven, C. F. Comparative study of Gaffkya homari, Aerococcus viridans, tetrad-forming cocci from meat curing brines, and the genus Pediococcus [J]. Journal of Bacteriology,1960,79:175-180.
[80]Michael D., Peirson, Tat Yee Guan,& Richard, A. H. Aerococci and carnobacteria cause discoloration in cooked cured bologna [J]. Food Microbiology,2003,20:149-158.
[81]Lee, B. H., Simard, R. E., Laleye, G. L.,& Holley, R. A. Microflora, sensory and exudates changes of vacuum-or nitrogen-packed veal chucks under different storage conditions [J]. Journal of Food
Science,1983c,48:153-157.
[82]Simard, R. E., Lee, B. H., Laleye, C. L.,& Holley, R. A. Effects of temperature, light and storage time on the microflora of vacuum-or nitrigrn-packed frankfurters [J]. Journal of Food Protection, 1983a,46(3):199-205,209.
[84]Simard, R. E., Lee, B. H., Laleye, C. L.,& Holley, R. A. Effects of temperature, light and storage time on the physico-chemical and sensory characteristics of vacuum-or nitrigrn-packed frankfurters [J]. Journal of Food Protection,1983b,46:188.
[85]Silla, H. Shelf-life of cured, cooked and sliced meat products. II. Influence of Lactobacillus [J]. Fleischwirts,1985,65(2):205-207.
[86]Holley, R. A. Asymmetric distribution and growth of bacteria in sliced vacuum-packaged ham and bologna [J]. Journal of Food Protection,1997,60(5):510-519.
[87]Davies, E. A., Milne, C. F., Bevis, H. E., Potter, R. W., Harris, J. M., Williams, G. C., Thomas, L. V.,& Delves-Broughton, J. Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage [J]. Journal of Food Protection,1999,62(9):1004-1010.
[88]Sharp, M. E.,& Franklin, J. G. Production of hydrogen sulfide by lactobacilli with special reference to strains isolated from cheddar cheese [C]. (Abst.) 8th Int. Cong. Microbiol,1962,46.
[89]Nicol, D. M., Shaw, M. K.,& Ledward, D. A. Hydrogen sulfide production by bacteria and sulfmyoglobin formation in prepacked chilled beef [J]. Application of Microbiology,1970,19:937.
[90]Taylor, A. A.,& Shaw, B. G. The effect of meat, pH and package permeability on putrefaction and greening in vacuum packed beef [J]. Journal of Food Technology,1977,12:515.
[91]Shay, B. T.,& Egan, A. F. Hydrogen sulfide production and spoilage of vacuum-package beef by a lactobacillus [C]. In "Psychrotrophic Organisms in Spoilage and Pathogenicity," Proceeding of the 11th International Symp of the Committee on Food Microbiol. And Hygiene of IAMS. Academic Press,1981, London.
[92]Hanna, M. O., Savell, J. W., Smith, G. C., Purser, D. E., Gardner, F. A.,& Vanderzant, C. Effect of growth of individual meat bacteria on pH, color and odor of aseptically prepared vacuum-packaged round steaks [J]. Journal of Food Protection,1983,46:216.
[93]Incze, K.,& Delenyi, M. Discolouration of cured meat pigment by bacteria [C]. In:The 30th European Meeting of Meat Research Workers, Bristol, UK.,1984, pp.242.
[94]Lee, B. H.,& Simard, R. E. Evaluation of methods for detecting the production of H2S, volatile sulfides and greening by Lactobacilli [J]. Journal of Food science,1984,49:981-983.
[95]Watts, B. M. Oxidative rancidity and discoloration in meat [R]. In:Mrak, E. M., Stewart, G. F. (Eds.), Advances in Food Research, Vol.5. Academic Press, New York,1954, pp.1-52.
[96]Shank, J. L.,& Lundquist, B. R. The effect of packaging conditions on the bacteriology, colour, and flavour of table-ready meats [J]. Food Technology 1963,17 (9):83-86.
[97]Dahiya, R. S.,& Speck, M. L. H2O2 formation by lactobacilli and its effects on staphylococcus aureus [J]. Journal of Dairy Science,1968,51:1568.
[98]Grant, G. F., McCurdy, A. R.,& Osborne, A. D. Bacterial greening in cured meats:a review [J]. Canadian Institue of Food Science and Technology Journal,1988,21:50-56.
[99]M(?)ller, J. K. S., Jensen, J. S., Olsen, M. B., Skibsted, L. H.,& Bertelsen, G. Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere [J]. Meat Science,2000,54:399-405.
[100]Houben, J. H.,& Van Dijk, A. Effects of dietary vitamin E supplementation and packaging on the colour stability of sliced pasteurized beef ham [J]. Meat Science,2001,58:403-407.
[101]Arihara, K. Kushida, H. Kondd, Y., et al. Conversion of Metmyoglobin to Bright Red Myoglobin Derivatives by Chromobacterium violaceum, Kurthia sp., and Lactobacillus fermenturn JCM1173 [J]. Journal of Food Science,1993,58 (1):38-42.
[102]Morita, H., Sakata, R.,& Nagata, Y. Nitric Oxide Complex of Iron (II) Myoglobin Converted from Metmyoglobin by Staphylococcus xylosus [J]. Journal of Food Science,1998,63 (2):352-355.
[103]王海燕,彭增起.肌红蛋白的功能特性[J].肉类工业,2001,7:36-39.
[104]M(?)ller, J. K. S., Jakobsena, M., Webera, C. J., Martinussenb, T., Skibsted, L. H.,& Bertelsen, G. Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design [J]. Meat Science,2003,63:169-175.
[105]黄梅丽,王俊卿.食品色香味化学[M].中国轻工业出版社,2008,pp.78.
[106]徐宝才.肉及肉制品贮藏过程中的品质变化及影响因子[J].肉类工业,2004,4：21-24.
[107]Ahn, D. U.,& Maurer, A. J. Heme-complex-forming ligands and color of cooked turkey breast meat [J]. Poultry Science,1990a,69:1769-1774.
[108]Ahn, D. U.,& Maurer, A. J. Poultry meat color:pH and the heme-complex forming reaction [J]. Poultry Science,1990b,69:2020-2050.
[109]Hunt, M. C., Soheim, O.,& Slinde, E. Color and heat denaturation of myoglobin forms in ground beef [J]. Journal of Food Science,1999,64(5):847-851.
[110]Lien, R., Hunt, M. C., Anderson, S., Kropf, D. H., Loughin, T. M., Dikeman, M. E., et al. Effects of Endpoint temperature on the internal color of pork loin chops of different quality [J]. Journal of Food Science,2002a,67(3):1007-1010.
[111]Mancini, R. A., Kropf, D. H., Hunt, M. C.,& Johnson, D. E. Effects of endpoint temperature, pH, and storage time on cooked internal color reversion of pork longissimus chops [J]. Journal of Muscle Foods,2005b,16(1):16-26.
[112]钟耀广.NFH色素稳定性的研究[J].黑龙江畜牧兽医,2004,2：74-75.
[113]Zhu, L. G.,& Brewer, M. S. Effects of urea denatureation and pH on the ability of porcine myoglobin to undergo reduction [J]. Meat Science,2003,63(4):427-432.
[114]Dymicky, M., Fox, J. B.,& Wasserman, A. E. Color formation in cooked model and meat systems with organic and inorganic compounds [J]. Journal of Food Science,1975,40:306-309.
[115]Fox, J. B. Jr., Dymicky, M.. Keyser. S.,& Wasserman, A. E. Reflectance spectrophotometry of oxridine hemochromes in frankfurters [J]. Journal of Agricultural and Food Chemistry,1974a.
[116]Purchas, R. W., Rutherfurd, S. M., Pearce, P. D., Vather, R.,& Wilkinson, B. H. P. Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle [J]. Meat Science,2004,68:201-207.
[117]Pegg, R. B.,& Shahidi, F. A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy [J]. Food Chemistry,1996,56: 105-110
[118]Pegg, R. B.,& Shahidi, F. Unraveling the chemical identity of meat pigments [J]. Reviews in Food Science and Nutrition,1997,37:561-589.
[119]Yen, J. R., Brown, R. B., Dick, R. L.,& Acton, J. C. Oxygen transmission rate of packaging films and light exposure effects on the color stability of vacuum-packaged dry salami [J]. Journal of Food Science,1988,53:1043-1046.
[120]Jakobsen, M.,& Bertelsen, G. Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition [J]. Meat Science,2000,54:49-57.
[121]Ahvenainen, R., Skytta, E.,& Kivikataja, R. L. Factors affecting the shelf-life of gas-and vacuum-packaged cooked meat products. Part Ⅰ:Sliced ham [J]. Lebens.-Wiss. U.-Technol.,1989, 22:391-398.
[122]Kanner, J. Oxidative processes in meat and meat products:Quality implications [J]. Meat Science, 1994,36:169-189.
[123]Cabedo, L., Sofos, J. N.,& Smith, G. C. Bacterial growth in ground beef patties made with meat from animals fed diets without or with supplemental vitamin E [J]. Journal of Food Protein,1998, 61(1):36-40.
[124]Formanek, Z., Kerry, J. P., Buckley, D. J., Morrissey, P. A.,& Farkas, J. Effects of dietary vitamin E supplementation and packaging on the quality of minced beef [J]. Meat Science,1998,50(2): 203-210.
[125]Garber, M. J., Roeder, R. A., Davidson, P. M., Pumfrey, W. M.,& Schelling, G. T. Dose-response effect of vitamin E supplementation on growth performance and meat characteristics in beef and dairy steers [J]. Canadian Journal of Animal Science,1996,76(1):63-72.
[126]Lavelle, C. L., Hunt, M. C.,& Kropf, D. H. Display life and internal cooked color of ground beef from vitamin E-supplemented steers [J]. Journal of Food Science,1995,60(6):1175-1178,1196.
[127]O'Grady, M. N., Monahan, F. J., Bailey, J., Allen, P., Buckley, D. J.,& Keane, M. G. Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs [J]. Meat Science,1998,50(1):73-80.
[128]Sherbeck, J. A., Wulf, D. M., Morgan, J. B., Tatum, J. D., Smith, G. C.,& Williams, S. N. Dietary supplementation of vitamin E to feedlot cattle affects beef retail display properties [J]. Journal of Food Science,1995,60(2):250-252.
[129]Eikelenboom, G., Hoving-Bolink, A. H., Kluitman, I., Houben, J. H.,& Klont, R. E. Effect of dietary vitamin E supplementation on beef colour stability [J]. Meat Science,2000,54(1):17-22.
[130]Houben, J. H., Van Dijk, A., Eikelenboom, G.,& Hoving-Bolink, A. H. Effect of dietary vitamin E supplementation, fat level and packaging on colour stability and lipid oxidation in minced beef [J]. Meat Science,2000a,55:331-336.
[131]Faustman, C., Chan, W. K. M., Schaefer, D. M.,& Havens, A. Beef colour update: the role for vitamin E [J]. Journal of Animal Science,1998,76:1019-1026.
[132]Liu, Q., Lanari, M. C.,& Schaefer, D. M. A review of dietary vitamin E supplementation for improvement of beef quality [J]. Journal of Animal Science,1995,73:3131-3140.
[133]Basaga, H., Tekkaya, C.,& Acikel, F. Antioxidative and free radical scavenging properties of rosemary extract [J]. Lebensmittel-Wissenschaft und-Technologie,1997,30:105-108.
[134]Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E.,& Perez-Alvarez, J. A. Effects of storage conditions on quality characteristics of bologna sausages made with citrus fiber [J]. Journal of Food Science,2003,68:710-715.
[135]Fernandez-Lopez, Sayas-Barbera, E., Sendra, E.,& Perez-Alvarez, J. A. Quality characteristics of ostrich liver pate [J]. Journal of Food Science,2004,69:85-91.
[136]Dreosti, I. E. Bioactive ingredients:antioxidants and polyphenols in tea [J]. Nutrition Reviews, 1996,11:S51-S58.
[137]Katiyar, S. K.,& Mukhtar, H. Tea antioxidants in cancer chemoprevention [J]. Journal of Cellular Biochemistry, Supplement,1997,27:59-67.
[138]Mitsuru, M., O'grady, M. N., Kerry, J. P.,& Buckley, D. J. Addition of tea catechins and vitamin C on sensory evaluation, color and lipid stability during chilled storage in cooked or raw beef and chicken patties [J]. Meat Science,2005,69:773-779.
[139]Tang, S. Z., Kerry, J. P., Sheehan, D.,& Buckley, D. J. Antioxidative mechanisms of tea catechins in chicken meat systems [J]. Food Chemistry,2002,76:45-51.
[140]Arts, I. C. W., Hollman, P. C. H.,& Kromhout, D. Chocolate as a source of tea flavonoids [J]. Lancet,1999,354:488-495.
[141]Maher, M., O'Grady, M. N., Buckley, D. J., Troy, D., Moloney, A. P.,& Kerry, J. P. Effect of dietary supplementation and direct addition of tea catechins and rosemary on the oxidative stability of beef [C]. In Proceedings of the 48th international congress of meat science and technology,2002, pp.500-501.
[142]Jo, C., Son, J. H., Son, C. B.,& Byun, M. W. Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4℃ [J]. Meat Science,2003,64:13-17.
[143]Tang, S., Kerry, J. P., Sheehan, D.,& Buckley, D. J.. A comparative study of tea catechins and a-tocopherol as antioxidants in cooked beef and chicken meat [J]. European Food Research and Technology,2001a,213:286-289.
[144]Mitsuru Mitsumoto, Michael N. O'Grady, Kerry, J. P.,& Joe Buckley, D. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties [J]. Meat Science,2005,69:773-779.
[145]Zembayashi, M., Lunt, D. K.,& Smith, S. B. Dietary tea reduces the iron content of beef [J]. Meat Science,1999,53:221-226.
[146]孙承锋,杨建荣,贺红军.苹果多酚对鲜肉色泽稳定性及脂肪氧化的影响[J].食品科学2005,26,9：153-157.
[147]Chen, X., Jo, C., Lee, J. I.,& Ahn, D. U. Lipid oxidation, volatiles and colour changes of irradiated pork patties as affected by antioxidants [J]. Journal of Food Science,1999,64:16-19.
[148]Sorheim, O.,& Nissen, H. Current technology for meat MAP [J]. Food Marketing and Technology, 2000,8:39-42.
[149]Manu-Tawiah, W., Ammann, L. L., Sebranek, J. G.,& Molins, R. A. Extending the color stability and shelf life of fresh meat [J]. Food Technology,1991,45:94.
[150]Jayasingh, P., Cornforth, D. P., Carpenter, C. E.,& Whittier, D. Evaluation of carbon monoxide (CO) treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef [J]. Meat Science,2001,59:317-324.
[151]Krause, T. R., Sebranek, J. G., Rust, R. E.,& Honeyman, M. S. Use of carbon monoxide packaging for improving the shelf life of pork [J]. Journal of Food Science,2003,68:2596-2603.
[152]Sorheim, O., Nissen, H.,& Nesbakken, T. The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide [J]. Meat Science,1999,52: 157-164.
[153]Dorte Juncher. Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product [J]. Meat science,2000,55(4):483-491.
[154]Liza John, Daren Cornforth, Charles E. Carpenter, Oddvin Sorheim, Brian C. Pettee, Dick R. Whittier. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum [J]. Meat Science,2005,69: 441-449.
[155]Marianne Jakobsen, Grete Bertelsen. Colour stability and lipid oxidation of fresh beef, evelopment of aresponse surface model for predicting the e.ects of temperature, storage time, and modi(?)ed atmosphere composition [J]. Meat Science,2000,54:49-57.
[156]Bro, R.,& Jakobsen, M. Exploring complex interactions in designed data using GEMANOVA. Colour changes in fresh beef during storage [J]. Journal of Chemometrics,2002,16:294-304.
[1]Bredahl, L., Grunert, K. G.,& Fertin, C. Relating consumer perceptions of pork quality to physical product characteristics [J]. Food Quality and Preference,1998,9:273-281.
[2]Faustman, C.,& Cassens, R. G. The biochemical basis for discoloration in fresh meat [J]. Journal of Muscle Foods,1990,1:217-243.
[3]Kropf, D. H. Colour stability [M]. In:Meat Focus International.1993, pp.269-275.
[4]Smith, G. C., Belk, K. E., Sofos, J. N., Tatum, J. D.,& Williams, S. N. Economic implications of improved color stability in beef. In E. A. Decker, C. Faustman,& C. J. Lopez-Bote (Eds.), Antioxidants in muscle foods:Nutritional strategies to improve quality [M]. New York:Wiley Interscience,2000,397-426.
[5]Mancini, R. A., Hunt, M. C. Current research in meat color [J]. Meat Science,2005,71:100-121.
[6]Lisbeth D. Nannerup, Marianne Jakobsen, Frans van den Berg, Jens S. Jensen, Jens K. S. M(?)ller,& Grete Bertelsen. Optimizing colour quality of modified atmosphere packed sliced meat products by control of critical packaging parameters [J]. Meat Science,2004,68:577-585.
[7]Taylor, S. A. Basic considerations in meat packaging. In S. A. Taylor, A. Raimundo, M. Severini, & F. J. M. Smulders (Eds.), Meat quality and meat packaging [M]. Bristol:European Consortium for Continuing Education in Advanced Meat Science and Technology,1996,259-269.
[8]徐宝才.肉及肉制品贮藏过程中的品质变化及影响因子[J].肉类工业,2004,4,21-24.
[9]Ahn, D. U.,& Maurer, A. J. Heme-complex-forming ligands and color of cooked turkey breast meat [J]. Poultry Science,1990a,69:1769-1774.
[10]Ahn, D. U.,& Maurer, A. J. Poultry meat color:pH and the heme-complex forming reaction [J]. Poultry Science,1990b,69:2020-2050.
[11]Houben, J. H.,& Gerris, C. V. M. Effect of the dietary supplementation with vitamin E on colour stability of packaged, sliced pasteurised ham [J]. Meat Science,1998,50:421-428.
[12]Dineen, N. M., Kerry, J. P., Lynch, P. B., Buckley, D. J., Morrissey, P. A.,& Arendt, E. K. Reduced nitrite levels and dietary atocopheryl acetate supplementation:Effects on the colour and oxidative stability of cooked hams [J]. Meat Science,2000,55:475-482.
[13]Andersen, H. J., Bertelsen, G., Boegh-Soerensen, L., Shek, C. K.,& Skibsted, L. H. Effect of light and packaging conditions on the colour stability of sliced ham [J]. Meat Science,1988,22: 283-292.
[14]Carballo, J., Cavestany, M.,& Jimenez-Colmenero, F. Effect of light on color and reation of nitrite in sliced pork bologna under different chilled storage temperatures [J]. Meat Science,1991,30: 235-244.
[15]Jakobsen, M.,& Bertelsen, G. Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition [J]. Meat Science,2000,54:49-57.
[16]Juncher, D., Ronn, B., Hansen, T. B., Henckel, P., Karlsson, A., Skibsted, L. H.,& Bertelsen, G. Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of sliced, retail packed roast ham [J]. Meat Science,2003,63:151-159.
[17]Yen, J. R., Brown, R. B., Dick, R. L.,& Acton, J. C. Oxygen transmission rate of packaging films and light exposure effects on the color stability of vacuum-packaged dry salami [J]. Journal of Food Science,1988,53:1043-1046.
[18]Aasgaard, J. Color stability of packed meat products[J]. Fleischwirtschaft,1993,73:441-444.
[19]Lin, H. S., Sebranek, J. G., Galloway, D. E.,& Lind, K. D. Effect of sodium erythorbate and packaging conditions on color stability of sliced bologna [J]. Journal of Food Science,1980,45: 115-120.
[20]Ahvenainen, R., Skytta, E.,& Kivikataja, R. L. Factors affecting the shelf-life of gas-and vacuum-packaged cooked meat products. Part I:Sliced ham [J]. Lebens.-Wiss. U.-Technol.,1989, 22:391-398.
[21]Rikert, J. A., Bressler, L., Ball, C. O.,& Stier, E. F. Factors affecting quality of prepacked meat. II. Color studies. C. Effects of air and oxygen under different pressures upon color of product [J]. Food Technology,1957,11:625-632.
[22]M(?)ller, J. K. S., Jensen, J. S., Olsen, M. B., Skibsted, L. H.,& Bertelsen, G. Effect of residual oxygen on colour stability during chill storage of sliced pasteurised ham packaged in modified atmosphere [J]. Meat Science,2000,54:399-405.
[23]Froehlich, D. A., Gullet, E. A.,& Usborne, W. R. Effect of nitrite and salt on the color, flavor and overall acceptability of ham [J]. Journal of Food Science,1983,48:148-154.
[24]Lin, H. S.,& Sebranek, J. G. Effect of sodium nitrite concentration and packaging conditions on color stability and rancidity development in sliced bologna [J]. Journal of Food Science,1979,44: 1451-1454.
[25]Walsh, K. A.,& Rose, D. Factors affecting the oxidation of nitric oxide myoglobin [J]. Journal of Agricultural and Food Chemistry,1956,4:352-355.
[26]Trout, G. R. Prevention of colour defects in meat and meat products [J]. Food Australia,1991,43, (2):54-56.
[27]Tarladgis, B. G. Interpretation of the spectra of meat pigments.11.*-Cured Meats. The mechanism of colour fading [J]. Journal of the Science of Food and Agriculture,1962,13:485-491.
[28]Dymicky, M., Fox, J. B.,& Wasserman, A. E. Color formation in cooked model and meat systems with organic and inorganic compounds [J]. Journal of Food Science,1975,40:306-309.
[29]M(?)ller, J. K. S., Jakobsena, M., Webera, C. J., Martinussenb, T., Skibsted, L. H.,& Bertelsen, G. Optimisation of colour stability of cured ham during packaging and retail display by a multifactorial design [J]. Meat Science,2003,63:169-175.
[30]Wettasinghe, M.,& Shahidi, F. Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/linoleate model system [J]. Food Chemistry,1997,58,3:203-207.
[31]Tims, M. J.,& Watts, B. M. Protection of cooked meats with phosphates [J]. Food Technology, 1958,12 (5):240-243.
[32]Kanner, J.& Harel, S. Initiation of membranal lipid peroxidation initiated by phagocytic cells in muscle foods:B-carotene destruction by a myoloperoxidase-hydrogen peroxide-halide system [J]. Journal of Agricultural and Food Chemistry,1985,31:370-376.
[33]Pegg, R. B.,& Shahidi, F. A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy [J]. Food Chemistry,1996,56: 105-110
[34]Pegg, R. B.,& Shahidi, F. Unraveling the chemical identity of meat pigments [J]. Reviews in Food Science and Nutrition,1997,37:561-589.
[35]Renerre, M., Dumont, F.,& Gatellier, P. Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin [J]. Meat Science,1996,43:111-121.
[36]Jeremiah, L. E., Carpenter, Z. L.,& Smith, G. C. Beef color as related to consumer acceptance and palatability [J]. Journal of Food Science,1972,37:476-479.
[37]Carpenter, C. E.,& Clark, E. Evaluation of methods used in meat iron analysis and iron content of raw and cooked meats [J]. Journal of Agricultural and Food Chemistry,1995,43:1824-1827.
[38]Han, D., McMillis, K. W., Godber, J. S., Bidner, T. D., Younathan, M. T., Marshall, D. L.,& Hart, L. T. Iron distribution in heated beef and chicken muscles [J]. Journal of Food Science,1993,58: 697-700.
[39]Martinez-Torres, C., Leets, I., Taylor, P., Ramirez, J., Camacho, M.,& Layrisse, M. Heme, ferritin and vegetable iron absorption in humans from meals denatured of heme iron during the cooking of beef [J]. Journal of Nutrition,1986,116:1720-1725.
[40]Rhee, K. S., Anderson, L. M.,& Sams, A. R. Lipid oxidation potential of beef, chicken, and pork [J]. Journal of Food Science,1996,61:8-12.
[41]Schricker, B. R., Miller, D. D.,& Stouffer, J. R. Measurement and total content of nonheme and total iron in muscle [J]. Journal of Food Science,1982,47:740-743.
[42]Ginevra Lombardi-Boccia. Optimization of heme iron analysis in raw and cooked red meat [J]. Food Chemistry,2002,78:505-510.
[43]Estevez, M., Ventanas, S.,& Cava, R. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate [J]. Meat Science, 2006,74:396-403.
[44]Armida Sanchez-Escalante, Djamel Djenane, Gaston Torrescano, Jose Antonio Beltran,& Pedro Roncales. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere [J]. Meat Science,2001,58:421-429.
[45]Insausti, K., Beriain, M. J., Purroy, A., Alberti, P., Lizaso, L.,& Hernandez, B. Colour stability of beef from different spanish native cattle breeds stored under vacuum and modified atmosphere [J]. Meat Science,1999,53:241-249.
[1]Kanner, J. Oxidative processes in meat and meat products:Quality implications [J]. Meat Science, 1994,36:169-189.
[2]Sherbeck, J. A., Wulf, D. M., Morgan, J. B., Tatum, J. D., Smith, G. C.,& Williams, S. N. Dietary supplementation of vitamin E to feedlot cattle affects beef retail display properties [J]. Journal of Food Science,1995,60:250-252.
[3]Mercier, Y., Gatellier, P.,& Renerre, M. Relationships between lipid and protein oxidation in different beef muscles [C]. In Proceedings of 41st ICoMST. San Antonio, USA.1995,562-564.
[4]Batifoulier, F., Mercier, Y., Gatellier, P.,& Renerre, M. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle [J]. Meat Science,2002,61:389-395.
[5]Estevez, M.,& Cava, R. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pate [J]. Meat Science,2004,68:551-558.
[6]Haak, L., Raes, K., Smet, K., Claeys, E., Paelinck, H.,& De Smet, S. Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork [J]. Meat Science,2006,74: 476-486.
[7]Haak, L., Raes, K., Van, D. S.,& Desmet, S. Effect of dietary rosemary and a-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration [J]. Meat Science,2008,78,239-247.
[8]Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E.,& Perez-Alvarez, J. A. Effects of storage conditions on quality characteristics of bologna sausages made with citrus fiber [J]. Journal of Food Science,2003,68:710-715.
[9]Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E.,& Perez-Alvarez, J. A. Quality characteristics of ostrich liver pate [J]. Journal of Food Science,2004,69:85-91.
[10]Estevez, M., Ventanas, S.,& Cava, R. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate [J]. Meat Science, 2006,74:396-403.
[11]Tichivangana, J. Z., Morrissey, P. A.,& Buckley, D. J. Acceptability of nitrite-free bacon [J]. Irish Journal of Food Science and Technology,1984,8:99-104.
[12]Hornsey, H. C. The colour of cooked cured pork III.*-Distribution and Relationship of Pigments, pH and Cysteine [J]. Journal of the Science of Food and Agriculture,1959,10:114-124.
[13]Lien, R., Hunt, M. C., Anderson, S., Kropf, D. H., Loughin, T. M., Dikeman, M. E. Effects of endpoint temperature on the internal color of pork loin chops of different quality [J]. Journal of Food Science,2002a,67(3):1007-1010.
[14]Mancini, R. A., Kropf, D. H., Hunt, M. C.& Johnson, D. E. Effects of endpoint temperature, pH, and storage time on cooked internal color reversion of pork longissimus chops [J]. Journal of Muscle Foods,2005b,16 (1):16-26.
[15]Ahn, D. U.,& Maurer, A. J. Heme-complex-forming ligands and color of cooked turkey breast meat [J]. Poultry Science,1990a,69:1769-1774.
[16]Ahn, D. U.,& Maurer, A. J. Poultry meat color:pH and the heme-complex forming reaction [J]. Poultry Science,1990b,69:2020-2050.
[17]Dymicky, M., Fox, J. B.,& Wasserman, A. E. Color formation in cooked model and meat systems with organic and inorganic compounds [J]. Journal of Food Science,1975,40:306-309.
[18]Taylor, S. A. Basic considerations in meat packaging [C]. In Taylor, S. A., Raimundo, A., Severini, M.,& Smulders, F. J. M. (Eds.), Meat quality and meat packaging. Bristol:European Consortium for Continuing Education in Advanced Meat Science and Technology,1996:259-269.
[19]Hornsey, H. C. The color of cooked cured pork. I.-Estimation of the nitric oxide-haem pigments [J]. Journal of the Science of Food and Agriculture,1956,7:534-540.
[20]Ginevra Lombardi-Boccia. Optimization of heme iron analysis in raw and cooked red meat [J]. Food Chemistry,2002,78:505-510.
[21]GB／T 5009.3-2002,食品中水分的测定方法[S].中华人民共和国国家标准.
[22]徐宝才.牛肉火腿切片的腐败微生物鉴定及贮藏过程中的品质变化[J].食品与发酵工业,2004,5：124-129
[23]GB／T 9695.8-1988,肉与肉制品氯化物含量测定方法[S].中华人民共和国国家标准.
[24]GB／T 5009.33-2003,食品中亚硝酸盐与硝酸盐的测定方法[S].中华人民共和国国家标准.
[25]赵改名,周光宏,柳艳霞等.肌肉非蛋白氮和氨基酸在金华火腿加工过程中的变化[J].食品科学,2006,27(2)：33-37.
[26]Silvina, F., Yolanda, S., Graciela, V., et al. Characterization of muscle sarcoplasmic and myofibrillar protein hydrolysis caused by Lactobacillus plantarum [J]. Applied and Environment Microbiology,1999,65:3540-3546.
[27]Vinci, G.,& Antonelli, M. L. Biogenic amines:quality index of freshness in red and white meat [J]. Food Control,2002,13(8):519-524.
[28]Alberto, M. R., Arena, M. E.,& Mancade Nadra, M. C. A comparative survey of two analytical methods for identification and quantification of biogenic amines [J]. Food control,2002,13: 125-159.
[29]Folch, J. M., Lees, G. H.,& Sloane, S. A. Simple method for the isolation andpurification of total lipids from animal tissues [J]. Journal of Biological Chemistry,1957,497:226-507.
[30]Maria, B., Mielnik, Aaby, K., et al. Commercial antioxidation control lipid oxidation in mechanically deboned turkey meat [J]. Meat Science,2003,65:1147-1155.
[31]Klein, R. A. The detection of oxidation in liposome preparations [J]. Biochimica et Biophysica Acta, 1970,210:486-489.
[32]Coutron-Gambotti, C.,& Gandemer, G. Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing [J]. Food Chemistry,1999,64:95-101.
[33]Agnes, M., Yves Mercier, PenkaMarinova, Caroline Tassy, Philippe Gatellier,& Michel Renerre. Comparison of oxidative processes on myofibrillar proteins from beef during maturation and by different model oxidation systems [J]. Journal of Agricultural and Food Chemistry,1997,45: 2481-2487.
[34]Mercier, Y., Gatellier, P., Viau, M., Remignon, H.,& Renerre, M. Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in turkey meat during storage [J]. Meat Science,1998,48:301-318.
[35]何晓群.现代统计分析方法与应用[M].北京：中国人民大学出版社,2007,319-334.
[36]杨坚,董华荣,贾利蓉.豆腐乳感官和理化品质的主成分分析[J].农业工程学报,2002,18(2)：131-135.
[37]Miller, D. K., Smith, V. L., Kanner, J., Miller, D. D.,& Lawless, H. T. Lipid oxidation and warmed-over aroma in cooked ground pork from swine fed increasing levels of iron [J]. Journal of Food Science,1994,59:751-756.
[38]Purchas, R. W., Rutherfurd, S. M., Pearce, P. D., Vather, R.,& Wilkinson, B. H. P. Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle [J]. Meat Science,2004,68:201-207.
[39]Navarro, J. L., Nadal, M. I., Nieto, P. et al. Effect of nitrate and nitrite curing salts on the generation and oxidation of fatty acids in non-fermented sausages [J]. European Food Research and Technology,2001,212:421-425.
[40]Shahidi, F., Pegg, R. B., Sen, N. P. Absence of volatile nitrosamines in cooked nitrite-free cured muscle food [J]. Meat Science,1994,37:327-336.
[41]白艳红.低温熏煮香肠腐败机理及抑菌研究[D].博士学位论文,2005,16-17.
[42]Borch, E. Bacterial spoilage of meat and cured meat products [J]. International Journal of Food Microbiology,1996,33:103-120.
[43]Tarladgis, B. G.. Interpretation of the spectra of meat pigments. Ⅱ.*-Cured Meats. The Mechanism of Colour Fading [J]. Journal of the Science of Food and Agriculture,1962,13:485-491.
[44]潘晓建.母源性酵母硒与蛋氨酸对狼山鸡种蛋及后代鸡胸肉品质的影响[D].硕士学位论文,2007,18-20.
[45]Howell, N. K., Herman, H.,& Li-Chan, E. C. Y. Elucidation of protein-lipid interactions in lysozyme-corn oil system by Fourier transform Raman spectroscopy [J]. Journal of Agricultural and Food Chemistry,2001,49:1529-1533.
[46]Pokorny, J., Davidek, J., Chocholata, V., Panek, J., Bulantova, H., Janitz, W., et al. Interactions of oxidized lipids with protein. XVI:Interactions of oxidized ethyl linoleate with collagen [J]. Die Narhrung,1990,34:159-169.
[47]Rowe, L. J., Maddock, K. R., Lonergan, S. M.,& Huff-Lonergan, E. Influence of early post-mortem protein oxidation on beef quality [J]. Journal of Animal Science,2004,82:785-793.
[48]Maijala, R. L., Eerola, S. H., Aho, M. A. et al. The effect of GDL-induced pH decrease on the formation of biogenic amines in meat [J]. Journal of Food Protection,1993,50:125-129.
[49]Halasz, A., Barath, A., Simon-Sarkadi, L. et al. Biogenic amines and their production by microorganisms in food [J]. Trends Food Science and Technology,1994,5:42-48.
[50]Silla, S. M. H. Biogenic amines:their importance in foods [J]. International Journal of Food Microbiology,1996,29:213-231.
[51]李苗云.冷却猪肉中微生物生态分析及货架期预测模型的研究[D].博士学位论文,南京农业大学,2006,7-8.
[52]Gill, C. O., McGinnis, J. C.,& Bryant, J. Microbial contamination of meat during the skinning of beef carcass hindquarters at three slaughtering plants [J]. International Journal of Food Microbiology,1998,42(3):175-184.
[53]Nadon, C. A., Ismond, M. A. H. and Holley, R. Biogenic amines in vacuum-packaged and carbon dioxide-controlled atmosphere packaged fresh pork stored at-1.5℃. Journal of Food Protection, 2001,64 (2):220-227.
[54]Moret, S., Smela, D., Populin, T. et al. A survey on free biogenic amine content of fresh and preserved vegetables [J]. Food Chemistry,2005,89:355-361.
[55]Jay,J.M.编著,徐岩等译.现代食品微生物学(第五版)[M].北京：中国轻工业出版社,2001.
[56]Kalac, P. Biologically active polyamines in beef, pork and meat products:A review [J]. Meat Science,2006,73:1-11.
[57]Jose, M. L., Martinez, S., Inmaculada, F., et al. Biogenic amine content during the manufacture of dry-cured lacon, a Spanish traditional meat product:Effect of some additives [J]. Meat Science, 2007,77:287-293.
[58]Nakamura, M., Wada, Y., Saway, H.,& Kawabata, T. Polyamine content in fresh and processed pork [J]. Food Science,1979,44:515-517.
[59]胡萍.真空包装烟熏火腿切片特定腐败菌及靶向抑制研究[D].南京：南京农业大学,2008：92-93.
[60]Brink, B. T., Damink, C., Joosten, H. M. L. J. et al. Occurrence and formation of biologically active amines in foods [J]. International Journal of Food Microbiology,1990,11:73-84.
[61]马丽珍,孙卫青,戴瑞彤.低温杀菌后的五香羊肉在贮存过程中的微生物变化[J].中国农业科学,2004,37(12)：1995-1999.
[62]Rivas, B. D. L., Ruiz-Capillas, C., Carrascosa, A. V., Curiel, J. A., Jimenez-Colmenero, F., Munoz, R. Biogenic amine production by Gram-positive bacteria isolated from Spanish dry-cured "chorizo" sausage treated with high pressure and kept in chilled storage [J]. Meat Science,2008,80:272-277.
[63]Ruiz-Capillas, C., Carballo, J., Jimenez Colmenero, F. Biogenic amines in pressurized vacuum packaged cooked sliced ham under different chilled storage conditions [J]. Meat Science,2007,75: 397-405.
[64]尤新.氨基酸和糖类的美拉德反应—开发新风味剂和食品抗氧化剂的新途径[J].食品科技,2004,7：138-139.
[65]杨朝武,朱庆蒋,小松.基于主成分分析的优质鸡肉质评价研究[J].生物数学学报,2007,22(3)：547-553.
[66]张亚军,陈有亮.金华火腿蛋白降解及其影响因素的研究[J].中国食品学报,2005,5(3)：16-24.
[67]Armida Sanchez-Escalante, Djamel Djenane, Gaston Torrescano, Jose Antonio Beltran,& Pedro Roncales. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere [J]. Meat Science,2001,58:421-429.
[68]Renerre, M., Dumont, F.,& Gatellier, P. Antioxidant enzyme activities in beef in relation to oxidation of lipid and myoglobin [J]. Meat Science,1996,43:111-121.
[69]Garcia-Esteben, M., Ansorena, D., Gimeno, O.,& Astiasaran, I. Optimization of instrumental colour analysis in dry-cured ham [J]. Meat Science,2003,63(3):287-292.
[70]Hulsegge, B., Engel, B., Buist, W., Merkus, G. S. M.,& Klont, R. E. Instrumental colour classification of veal carcasses [J]. Meat Science,2001,57(2):191-195.
[71]Brewer, M. S., Zhu, L. G., Bidner, B., Meisinger, D. J.,& McKeith, F. K. Measuring pork color: Effects of bloom time, muscle, pH and relationship to instrumental parameters [J]. Meat Science, 2001,57(2):169-176.
[72]O'Sullivan, A., Galvin, K., Moloney, A. P., Troy, D. J., O'Sullivan, K.,& Kerry, J. P. Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beef [J]. Meat Science,2003c,63(3):279-286.
[73]Lindahl, G., Lundstrom, K.,& Tornberg, E. Contribution of pigment content, myoglobin forms and internal reflectance to the colour of pork loin and ham from pure breed pigs [J]. Meat Science,2001, 59(2):141-151.
[74]Jeremiah, L. E., Carpenter, Z. L.,& Smith, G. C. Beef color as related to consumer acceptance and palatability [J]. Journal of Food Science,1972,37:476-479.
[75]Insausti, K., Beriain, M. J., Purroy, A., Alberti, P., Lizaso, L.,& Hernandez, B. Colour stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere [J]. Meat Science,1999,53:241-249.
[76]Bekhit, A. E. D., Geesink, G. H., Ilian, M. A., Morton, J. D.,& Bickerstaffe, R. The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties [J]. Food Chemistry,2003,81:175-187.
[77]Ahn, J., Grun, I. U.,& Fernando, L. N. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef [J]. Journal of Food Science,2002,67:1364-1369.
[78]Harel, S.,& Kanner, T. Muscle membranal lipid peroxidation initiated by H2O2-activated metmyoglobin [J]. Journal of Agricultural and Food Chemistry.1985,33:1188.
[79]Johns, A. M., Birkinshaw, L. H.,& Ledward, D. A. Catalysts of lipid oxidation in meat products [J]. Meat Science,1989,25:209-220
[80]Monahan, F. J, Crackel, R. L, Gray, J. I., Buckley, D. J.,& Morrissey, P. A. Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron [J]. Meat Science,1993,34(1): 95-106.
[81]Bertelsen, G., Jakobsen, M., Juncher, D., Moller, J., Kroger-Ohlsen, M., Weber, C.,& Skibsted, L. H. Oxidation, shelf-life and stability of meat and meat products [C]. In Proceedings of the 46th International Congress of Meat Science and Technology,2000:516-524.
[82]Abril, M., Campo, M. M., Onenc, A., Sanudo, C., Alberti, P.,& Negueruela, A. L. Beef color evolution as a function of ultimate pH [J]. Meat Science,2001,58(1):69-78.
[83]Hunt, M. C., Soheim, O.,& Slinde, E. Color and heat denaturation of myoglobin forms in ground beef [J]. Journal of Food Science,1999,64(5):847-851.
[1]Hornsey, H. C. The colour of cooked cured pork. I. Estimation of the nitric oxide-haem pigments [J]. Journal of the Science of Food and Agriculture,1956,7:534-540.
[2]Uren, A.,& Babayigit, D. Determination of Turkish-type fermented colour by a reflectance method [J]. Food Chemistry,1996,51, (4):561-567.
[3]Killday, K. B., Tempesta, M. S., Bailey, M. E.,& Metral, C. J. Structural characterization of nitrosylhemochromogen of cooked cured meat:Implications in the meatcuring reaction [J]. Journal of Agricultural and Food Chemistry,1988,36:909-914.
[4]Tarladgis, B. G. Interpretation of the spectra of meat pigments. II.*-Cured Meats. The mechanism of colour fading [J]. Journal of the Science of Food and Agriculture,1962,13:485-491.
[5]Lee, S. H., Cassens, R. G. Nitrite binding sites on myoglobin [J]. Journal of Food Science,1976,41, (9):69-70.
[6]Renerre, M., Rougie, P. Influence du chauffage sur la fixation du nitrite a la myoglobine [J]. Annals of Technology ang Agriculture,1979,28, (4):23-31.
[7]Shahidi, F., Rubin, L. J., Diosady, L. L., Chew, V.,& Wood, D. F. Preparation of dinitrosyl ferrohemochrome from hemin and sodium nitrite [J]. Food Science and Technology,1984, (17): 33-37.
[8]Shahidi, F, Rubin, L. J., Diosady, L. L.,& Wood, D. F. Preparation of the cooked cured-meat pigment, dinitrosyl ferrohemochrome, from hemin and nitric oxide [J]. Journal of Food Science, 1985, (50):272-273.
[9]Andersen, H. J., Johansen, H. S., Shek, C. K.,& Skibsted, L. H. Nitric oxide exchange in nitrosyl-myoglobin [J]. Zeitschrift fur Lebensmittel-Untersuchung und-Forschung,1990,191:293-298.
[10]Bonnett, R., Charalambides, A. A.,& Martin, R. A. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 1. Porphyrins and metalloporphyrins [J]. Journal of the Chemical Society Perkin Transactions 1,1978,1969-1974.
[11]Bonnett, R., Hursthouse, M. B., Scourides, P. A.,& Trotter, J. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 3. Attack at the vinyl groups of protoporphyrin dimethyl ester. X-ray analysis of 81(E)-82-nitroprotoporphyrin dimethyl ester [J]. Journal of the Chemical Society Perkin Transactions 1,1980,490-494.
[12]Jankiewicz, L., Kwasny, M., Wasylki, K., Graczyk, A. Structure studies on the nitrosyl derivative of heme [J]. Journal of Food Science,1994,59:57-59.
[13]Pegg, R. B., Shahidi, F., Gogan, N. J.,& DeSilva, S. I. Elucidation of the chemical structure of preformed cooked cured-meat pigment by electron paramagnetic resonance spectroscopy [J]. Journal of Agricultural and Food Chemistry,1996,44:416-421.
[14]Pegg, R. B.,& Shahidi, F. A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy [J]. Food Chemistry,1996,56, (2): 105-110.
[15]孔保华,陶菲,郑冬梅.腌肉色素制备工艺的研究[J].食品科学,2002,23,(8)：197-199.
[16]张坤生.亚硝基血红蛋白色素的合成及其性质研究[D].天津：天津轻工业学院,2000,11.
[17]Dineen, N. M., Kerry, J. P., Lynch, P. B., Buckley, D. J., Morrissey, P. A.,& Arendt, E. K. Reduced nitrite levels and dietary a-tocopheryl acetate supplementation:effects on the color and oxidative stability of cooked hams [J]. Meat Science,2000,55:475-482.
[18]Ginevra, L. B., Beatriz, M. D., Altero, A.,& Francisco, R. L. Optimization of heme iron analysis in raw and cooked red meat [J]. Food Chemistry,2002,78:505-510.
[19]Parolari, G., Gabba, L.,& Saccani, G. Extraction properties and absorption spectra of dry cured hams made with and without nitrate [J]. Meat Science,2003,64:483-490.
[20]Shahidi, F. Pegg, R. B.,& Shamsuzzaman, K. Color characteristics of cooked cured-meat pigment and its application to meat [J]. Food Chemistry,1990,38:61-68
[21]张坤生.氧化一氮和血红蛋白合成含亚硝基亚铁血色原色素的研究[J].食品发酵与工艺,1995,(4)：29-32.
[22]Burge, JR. DL.,& Smith, J. S. Characterization of model nitrosylheme pigments with visible, infrared and 15N fourier transform nuclear magnetic resonance spectroscopy [J]. Journal of Muscle Foods,1992, (3):123-131.
[23]Bonnett, R., Chandra, S., Charalambides, A. A., Sales, K. D.,& Scourides, P. A. Nitrosation and nitrosylation of haemoproteins and related compounds. Part 4. Pentaco-ordinate nitrosylprotohaem as the pigment of cooked cured meat. Direct evidence from E. S. R. spectroscopy [J]. Journal of the Chemical Society Perkin Transactions 1,1980,8:1706-1710.
[24]Scheidt, W. R.,& Frisse, M. E. Nitrosylmetalloporphyrins. Ⅱ. Synthesis and molecular stereo-chemistry of nitrosyl-α, β,γ,δ-tetraphenylporphinatoiron (Ⅱ) [J]. Journal of the American Chemical Society,1975,97:17-21.
[25]Maxwell, J. C.,& Caughey, W. S. An infrared study of NO bonding to heme B and hemoglobin A evidence for inositol hexaphosphate induced cleavage of proximal histidine to iron bonds [J]. Biochemistry,1976,15:388-396.
[26]Krzywicki, K. The determination of heam pigments in meat [J]. Meat Science,1982,7:29-35.
[27]Millar, S. J. Mos, B. W.,& Stevensonab, M. H. Some Observations on the absorption spectra of various myoglobin derivatives found in meat [J]. Meat Science,1996,3:277-288.
[28]Tang, J., Faustman, C., Lee, S.,& Hoagland, T. A. Effect of glutathione on oxymyoglobin oxidation [J]. Journal of Agricultural and Food Chemistry,2003,51(6):1691-1695.
[29]Mancini, R. A., Hunt, M. C., Hachmeister, K. A., Kropf, D. H.,& Johnson, D. E. Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage [J]. Meat Science,2005a,69(3):493-500.
[30]Bekhit, A. E. D., Geesink, G. H., Ilian, M. A., Morton, J. D.,& Bickerstaffe, R. The effects of natural antioxidants on oxidative processes and mettmyoglobin reducing activity in beef patties [J]. Food Chemistry,2003,81(2):175-187.
[31]Bekhit, A. E. D., Geesink, G. H., Ilian, M. A., Morton, J. D., Sedcole, R.,& Bickerstaffe, R. Particulate metmyoglobin reducing activity and its relationship with meat color [J]. Journal of Agricultural and Food Chemistry,2004,51(20):6026-6035.
[1]Hornsey, H. C. The color of cooked cured pork. I.-Estimation of the nitric oxide-haem pigments [J]. Journal of the Science of Food and Agriculture,1956,7:534-540.
[2]Kanner, J., Ben-Gera, L,& Berman, S. Nitric oxide myoglobin as an inhibitor of lipid oxidation [J]. Lipids,1979,15:944-948.
[3]Killday, K. B., Tempesta, M. S., Bailey, M. E.,& Metral, C. J. Structural characterization of nitrosylhemochromogen of cooked cured meat:Implications in the meat-curing reaction [J]. Journal of Agricultural and Food Chemistry,1988,36:909-914.
[4]Rikert, J. A., Bressler, L., Ball, C. O.,& Stier, E. F. Factors affecting qualilty of prepacked meat II. Color studies. Effects of air and oxygen under different pressures upon color of product [J]. Food Technology,1957,11:625-632.
[5]Trout, G. R. Prevention of colour defects in meat and meat products [J]. Food Australia,1991, 43(2):54-56.
[6]Efthimia, S. P., John, M.,& Eleftherios, H. D. Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages-'piroski'-stored under vacuum and modified atmospheres at +4℃ and+10℃ [J]. Meat Science,2002,62:33-43.
[7]Wettasinghe, M.,& Shahidi, F. Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/linoleate model system [J]. Food Chemistry,1997,58(3):203-207.
[8]Monahan F. J., et al. Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron [J]. Meat Science,1993,34:95-106.
[9]Marmer, W. N.,& Maxwell, R. J. Dry column method for the quantitative extraction and simultaneous class separation of lipids from muscle tissue [J]. Lipids,1981,16:365.
[10]Lee, B. J., Hendricks, D. G.,& Cornforth, D. P. Antioxidant effects of carnosine and phytic acid in a model beef system [J]. Journal of Food Science,1998,63:394-398.
[11]Mielche, M. B., Aaby, K. Quality of commiuted sausage formulated from mechanically deboned poultry meat [J]. Meat Science,2002,61:73-84.
[12]Cho, K. C.,& Choy, C. L. Thermal stability of hemoglobin and myoglobin effect of spin states [J]. Biochimica et Biophysica Acta,1980,622,2:320-330.
[13]Anton, M., Salgues, C., Gatellier, P.,& Renerre, M. Study of oxidative relationships between membrane lipids and myoglobin in vitro [J]. Science Aliments,1993,13:261-274.
[14]Schaefer, D. M., Liu, Q., Faustman, C.,& Yin, M. C. Supranutritional administration of vitamins E and C improves antioxidant status of beef [J]. Journal of Nutrition,1995,125:1792-1798.
[15]Younathan, M. T.,& Watts, B. M. Relationship of meat pigments to lipid oxidation [J]. Food Research,1959,24:728.
[16]Sato, K.& Hegarty, G. R. Warmed-over flavor in cooked meats [J]. Journal of Food Science,1971, 36:1098.
[17]Love, J. D.,& Pearson, A. M. Metmyoglobin and nonheme iron as pro-oxidants in egg-yolk phospholipid dispersions and cooked meat [J]. Journal of Agricultural and Food Chemistry,1974, 24:494.
[18]Igene, J. D., King, J. A., Pearson, A. M.,& Gray, J. I. Influence of heme pigments, nitrite and non-heme iron on development of warmed-over flavour (WOF) in cooked meat [J]. Journal of Agricultural and Food Chemistry,1979,27:838.
[19]Shahidi, F., Rubin, L. J.,& Wood D. F. Stabilization of meat lipids with nitrite-free meat curing systems [J]. Meat Science,1988,22:73.
[20]Johns, A. M., Birkinshaw, L. H.,& Ledward, D. A. Catalysts of lipid oxidation in meat products [J]. Meat Science,1989,25:209.
[21]Kanner, J., Ben-Gera, I.,& Berman, S. Nitric-oxide myoglobin as an inhibitor of lipid oxidation [J]. Lipids,1980,15:944.
[22]Kanner, J., Harel, S., Shagalovich, J.,& Berman, S. Antioxidant effect of nitrite in cured-meat products:Nitrite oxide-iron complexes of low molecular weight [J]. Journal of Agricultural and Food Chemistry,1984,32:512.
[23]Shahidi, F., Rubin, L. J.,& Wood, D. F. Control of lipid oxidation in cooked ground pork with antioxidants and dinitrosyl ferrohemochrome [J]. Journal of Food Science,1987,52:564.
[24]Shahidi, F. Current status of nitrate-free meat curing systems [C]. Proceedings of the 35th International Congress of Meat Science and Technology, Copenhagen, Denmark,1989:897.
[25]Shahidi, F.,& Hong, C. Role of metal ions and heme pigments in autoxidation of heat-processed meat products [J]. Food Chemistry,1991,42:339-346.
[26]Dahiya, R. S.,& Speck, M. L. H2O2 formation by lactobacilli and its effects on staphylococcus aureus [J]. Journal of Dairy Science,1968,51:156-158.
[27]Lee, B. H.,& Simard, R. E. Evaluation of methods for detecting the production of H2S, volatile sulfides and greening by Lactobacilli [J]. Journal of Food science,1984,49:981-983.
[28]Decker, E. A.,& Xu, Z. Minimizing rancidity in muscle foods [J]. Food Technology,1998,52: 54-59.
[29]Kanner, J. Oxidative processes in meat and meat products:quality implications [J]. Meat Science, 1994,36:169-189.
[30]Haak, L., Raes, K., Smet, K., Claeys, E., Paelinck, H.,& De Smet, S. Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork [J]. Meat Science,2006,74: 476-486.
[31]Tarladgis, B. G. Interpretation of the spectra of meat pigments. II.*-Cured meats. The mechanism of colour fading [J]. Journal of the Science of Food and Agriculture,1962,13:485-491.
[1]Hornsey, H. C. The color of cooked cured pork. I.-Estimation of the nitric oxide-haem pigments [J]. Journal of the Science of Food and Agriculture,1956,7:534-540.
[2]Rikert, J. A., Bressler, L., Ball, C. O.,& Stier, E. F. Factors affecting qualilty of prepacked meat II. Color studies. Effects of air and oxygen under different pressures upon color of product [J]. Food Technology,1957,11:625-632.
[3]Trout, G. R. Prevention of colour defects in meat and meat products [J]. Food Australia,1991, 43(2):54-56.
[4]Wettasinghe,& Shahidi. Antioxidant activity of preformed cooked cured-meat pigment in a β-carotene/linoleate model system [J]. Food Chemistry,1997,58,3:203-207.
[5]Kanner, J., Ben-Gera, I.,& Berman, S. Nitric oxide myoglobin as an inhibitor of lipid oxidation [J]. Lipids,1979,15:944-948.
[6]Killday, K. B., Tempesta, M. S., Bailey, M. E.,& Metral, C. J. Structural characterization of nitrosylhemochromogen of cooked cured meat:Implications in the meat-curing reaction [J]. Journal of Agricultural and Food Chemistry,1988,36:909-914.
[7]钟耀广.NFH色素稳定性的研究[J].黑龙江畜牧兽医,2004,2：74-75.
[8]Hunt, M. C., S(?)heim, O.,& Slinde, E. Color and heat denaturation of myoglobin forms in ground beef [J]. Journal of Food Science,1999,64(5):847-851.
[9]Lien, R., Hunt, M. C., Anderson, S., Kropf, D. H., Loughin, T. M., Dikeman, M. E., et al. Effects of endpoint temperature on the internal color of pork loin chops of different quality [J]. Journal of Food Science,2002a,67(3):1007-1010.
[10]Mancini, R. A., Kropf, D. H., Hunt, M. C.,& Johnson, D. E. Effects of endpoint temperature, pH, and storage time on cooked internal color reversion of pork longissimus chops [J]. Journal of Muscle Foods,2005b,16(1):16-26.
[11]Dymicky, M., Fox, J. B.,& Wasserman, A. E. Color formation in cooked model and meat systems with organic and inorganic compounds [J]. Journal of Food Science,1975,40:306-309.
[12]Estevez, M., Ventanas, S.,& Cava, R. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate [J]. Meat Science, 2006,74:396-403.
[13]香川绫(日)主编,刘海燕,郑德中译,食品营养成分表[M].北京：中国轻工业出版社,1992,06.
[14]赖滋汉编著,食品营养辞典[M].台中：精华出版社,1982,06.
[15]Ginevra Lombardi-Boccia. Optimization of heme iron analysis in raw and cooked red meat [J]. Food Chemistry,2002,78:505-510.
[16]Maxwell, J. C.,& Caughey, W. S. An infrared study of NO bonding to heme B and hemoglobin A evidence for inositol hexaphosphate induced cleavage of proximal histidine to iron bonds [J]. Biochemistry,1976,15:388-396.
[17]Jankiewicz, L., Kwasny, M., Wasylki, K.,& Graczyk, A. Structure studies on the nitrosyl derivative of heme [J]. Journal of Food Science,1994,59:57-59.
[18]Pegg, R. B.,& Shahidi, F. A novel titration methodology for elucidation of the structure of preformed cooked cured-meat pigment by visible spectroscopy [J]. Food Chemistry,1996,56, (2): 105-110.
[19]Scheidt, W. R.,& Frisse, M. E. Nitrosylmetalloporphyrins. Ⅱ. Synthesis and molecular stereo-chemistry of nitrosyl-α, β, γ,δ-tetraphenylporphinatoiron (Ⅱ) [J]. Journal of the American Chemical Society,1975,97:17-21.
[20]Pegg, R. B., Shahidi, F., Gogan, N. J.,& DeSilva, S. I. Elucidation of the chemical structure of preformed cooked cured-meat pigment by electron paramagnetic resonance spectroscopy [J]. Journal of Agricultural and Food Chemistry,1996,44:416-421.
[21]闫宁环.黑莓色素超声波提取、纯化及特性研究[D].杨凌：西北农林科技大学,2007,05.
[22]王学武.天然番茄红素的提取工艺及稳定性研究[D].长沙：湖南农业大学,2001,05.
[23]朱洪梅.紫甘薯花色苷稳定性与抗氧化性及抑菌作用研究[D].南京：南京农业大学,2007,06.
[24]Shahidi, F.,& Hong, C. Role of metal ions and heme pigments in autoxidation of heat-processed meat products [J]. Food Chemistry,1991,42:339-346.
[25]Wakamatsu, J., Nishimura, T.,& Hattori, A. A Zn-porphyrin complex contributes to bright red color in Parma ham [J]. Meat Science,2004,67:95-100.
[26]Wakamatsu, J., Okui, J., Ikeda, Y., Nishimura, T.,& Hattori, A. Establishment of a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX is formed in nitrite-free dry-cured ham [J]. Meat Science,2004,68:313-317.
[27]Adamsen, C. E., M(?)ller, J. K. S., Ramadan Hismani,& Skibsted, L. H. Thermal and photochemical degradation of myoglobin pigments in relation to colour stability of sliced dry-cured Parma ham and sliced dry-cured ham produced with nitrite salt [J]. European Food Research and Technology, 2004,218:403-409.
[28]Adamsen, C. E., M(?)ller, J. K. S., Ramadan Hismani,& Skibsted, L. H. Zn-porphyrin formation in cured meat products:Effect of added salt and nitrite [J]. Meat science,2006,72:672-679.
[29]Parolari, G., Gabba, L.,& Saccani, G. Extraction properties and absorption spectra of dry cured hams made with and without nitrate [J]. Meat Science,2003,64:483-490.
[30]Cho, K. C.,& Choy, C. L. Thermal stability of hemoglobin and myoglobin effect of spin states [J]. Biochimica et Biophysica Acta,1980,622,2:320-330.
[31]周光宏主编.肉品学[M].北京：中国农业科技出版社,1999,7.
[32]Warriss, P. D. Meat Science [M]. CABI Publishing,2001.
[33]Condon, S. Responses of lactic acid bacteria to oxygen [J]. FEMS Microbiology Review,1987,46: 269-280.
[34]Berthier, F. On the screening of hydrogen peroxide-generating lactic acid bacteria [J]. Letters in Applied Microbiology,1993,16:150-153.
[35]Gibello, A., Collins, M. D., Dominguez, L., Fernandez-Garayzabal, J. F.,& Richardson, P. T. Cloning and analysis of the L-lactate utilization genes from Streptococcus iniae [J]. Applied and Environment Microbiology,1999,65:4346-4350.
[36]Incze, K.,& Delenyi, M. Discolouration of cured meat pigment by bacteria [C]. The 30th European Meeting of Meat Research Workers. In:Bristol, UK,1984:242.
[37]Lee, B. H.,& Simard, R. E., Evaluation of methods for detecting the production of H2S, volatile sulfides, and greening by lactobacilli [J]. Journal of Food Science,1984,49:981-983.
[38]Grant, G. F., McCurdy, A. R.,& Osborne, A. D. Bacterial greening in cured meats:a review [J]. Canadian Institute Food Science and Technology Journal,1988,21:50-56.
[39]Taylor, S. A. Basic considerations in meat packaging [C]. In Taylor, S. A., Raimundo, A., Severini, M.,& Smulders, F. J. M. (Eds.). Meat quality and meat packaging. Bristol:European Consortium for Continuing Education in Advanced Meat Science and Technology,1996:259-269.
[40]Purchas, R. W., Rutherfurd, S. M., Pearce, P. D., Vather, R.,& Wilkinson, B. H. P. Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle [J]. Meat Science,2004,68:201-207.
[41]Monahan, F. J, Crackel, R. L, Gray, J. I., Buckley, D. J.,& Morrissey, P. A. Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron [J]. Meat Science,1993,34,1: 95-106.
[1]Dreosti, I. E. Bioactive ingredients:antioxidants and polyphenols in tea [J]. Nutrition Review,1996, 11:S51-S58.
[2]Tang, S. Z., Kerry, J. P., Sheehan, D.,& Buckley, D. J. Antioxidative mechanisms of tea catechins in chicken meat systems [J]. Food Chemistry,2002,76:45-51.
[3]Mitsuru, M., O'grady, M. N., Kerry, J. P.,& Buckley, D. J. Addition of tea catechins and vitamin C on sensory evaluation, color and lipid stability during chilled storage in cooked or raw beef and chicken patties [J]. Meat Science,2005,69:773-779.
[4]牛鹏飞,仇农学,杜寅.苹果渣中不同极性多酚的分离及体外抗氧化活性研究[J].农业工程学报,2008,24(3)：238-242.
[5]Shui Guanghou,& Leong L P. Separation and determination of organic acids and phenolic compounds in fruit juices and drinks by HPLC [J]. Journal of Chromatography A,2002,977:89-96.
[6]Lu Yinrong,& Foo L Y. Antioxidant and radical scavenging activities of polyphenols from apple pomace [J]. Food Chemistry,2000,68:81-85.
[7]陈维军,方琳,戚向阳,张俐勤,杨尔宁,谢笔钧.不同苹果多酚提取物体外清除自由基及抗脂质过氧化的研究[J].食品科学,2005,26(12)：212-215.
[8]孙承峰,杨建荣,贺红军.苹果多酚对鲜肉色泽稳定性及脂肪氧化的影响[J].食品科学,2005,26(9)：153-157.
[9]冷桂华,邹佑云.迷迭香在食品工业中的应用[J].安徽农业科学,2007,35(21)：6587-6588,6595.
[10]Haak, L., Raes, K., Van, D. S.,& Desmet, S. Effect of dietary rosemary and a-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration [J]. Meat Science,2008,78,239-247.
[11]Basaga, H., Tekkaya, C.,& Acikel, F. Antioxidative and free radical scavenging properties of rosemary extract [J]. LWT.,1997,30:105-108.
[12]Estevez, M.,& Cava, R. Lipid and protein oxidation, release of iron from heme molecule and color deterioration during refrigerated storage of liver pates [J]. Meat Science,2004,68:551-558.
[13]Estevez, M.,& Cava, R. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation:contradictory effects in different types of frankfurters [J]. Meat Science,2006,72: 348-355.
[14]Estevez, M., Ventanas, S.,& Cava, R. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate [J]. Meat Science, 2006,74:396-403
[15]Hornsey, H. C. The color of cooked cured pork. I.-Estimation of the nitric oxide-haem pigments [J]. Journal of the Science of Food and Agriculture,1956,7:534-540.
[16]Krzywicki, K. The determination of heam pigments in meat [J]. Meat Science,1982,7:29-35.
[17]Ginevra, L. B., Beatriz, M. D., Altero, A.,& Francisco, R. L. Optimization of heme iron analysis in raw and cooked red meat [J]. Food Chemistry,2002,78:505-510.
[18]GB／T 5009.3-2002,食品中水分的测定方法[S].中华人民共和国国家标准.
[19]GB 9695.7-88,肉与肉制品总脂肪含量测定[S].中华人民共和国国家标准.
[20]Yen, G.-C., Chen, H.-Y.,& Peng, H.-H. Antioxidant and prooxidant effects of various tea extracts [J]. Journal of Agricultural and Food Chemistry,1997,45:30-34.
[21]Huang, S.,& Frankel, E. N. Antioxidant activity of tea catechins in different lipid systems [J]. Journal of Agricultural and Food Chemistry,1997,45:3033-3038.
[22]彭雪萍,马庆一,王花俊,操晓亮,周冰.苹果多酚对腊肉的抗氧化性能研究[J].肉类研究,2007,12：18-19
[23]张世涛,刘艳芳,彭雪萍,周冰,操晓亮.苹果多酚对灌肠的抗氧化性能研究[J].安徽农业科学,2007,35(31)：10049,10058.
[24]Renerre, M. Biochemical basis of fresh meat color [C]. In Proceedings of the 45th International conference of Meat Science and Technology, Yokohama, Japan,1999:344-353.
[25]Fernandez-Gines, J. M., Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E.,& Perez-Alvarez, J. A. Effects of storage conditions on quality characteristics of bologna sausages made with citrus fiber [J]. Journal of Food Science,2003,68:710-715.
[26]Fernandez-Lopez, J., Sayas-Barbera, E., Sendra, E.,& Perez-Alvarez, J. A. Quality characteristics of ostrich liver pate [J]. Journal of Food Science,2004,69:85-91.
[27]Dymicky, M., Fox, J. B.,& Wasserman, A. E. Color formation in cooked model and meat systems with organic and inorganic compounds [J]. Journal of Food Science,1975,40:306-309.
[28]Neura Bragagnolo, Bente Danielsen,& Skibsted, L. H. Rosemary as antioxidant in pressure processed chicken during subsequent cooking as evaluated by electron spin resonance spectroscopy [J]. Innovative Food Science and Emerging Technologies,2007,8:24-29.
[29]Santos-buelga, C.,& Scalbert, A. Proanthocyanidins and tannin-like compounds nature, occurrence, dietary intake and effects on nutrition and health [J]. Journal of the Science of Food and Agriculture, 2000,80:1094-1117.
[30]Boots, A. W., Kubben, N., Haenen, G. M.,& Bast, A. Oxidized quercetin reacts with thiols rather than with ascorbate:Implication for quercetin supplementation [J]. Biochemical and Biophysical Research Communications,2003,308:560-565.
[31]Chan, T. S., Galati, G., Pannalac, A. S., Rice-evans, C.,& O'brien, P. J. Simultaneous detection of the antioxidant and prooxidant activity of dietary polyphenolics in a peroxidase system [J]. Free Radical Research,2003,37:787-794.
[32]Rietjens, I. M. C. M., Boersma, M. G., DE Haan, L., Spenkelink, B., Awad, H. M., Cnubben, N. H. P., et al. The pro-oxidant chemistry of the natural antioxidants vitamin C, vitamin E, carotenoids and flavonoids [J]. Environmental Toxicology and Pharmacology,2002,11:321-333.
[33]Skerget, M., Kotnik, P., Hadolin, M., Hras, A. R., Simonic, M.,& Knez, Z. Phenols, proantho-cyanidins, flavones and flavonols in some plant materials and their antioxidant activities [J]. Food Chemistry,2005,89:191-198.
[34]Estevez, M., Morcuende, D., Ventanas, J.,& Cava, R. Effect of the addition of sage and rosemary extracts on the oxidative stability of different types of liver pates [C]. In Proceedings of 50st ICoMST. Helsinki, Finland,2004:194-195.
[35]Batifoulier, F., Mercier, Y., Gatellier, P.,& Renerre, M. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle [J]. Meat Science,2002,61:389-395.
[36]Mercier, Y., Gatellier, P.,& Renerre, M. Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet [J]. Meat Science,2004,66: 467-473.
[37]Haak, L., Raes, K., Smet, K., Claeys, E., Paelinck, H.,& De Smet, S. Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork [J]. Meat Science,2006,74: 476-486.
[38]Siebert, K. J., Troukhanova, N. V.,& Lynn, P. Y. Nature of polyphenol-protein interactions [J]. Journal of Agricultural and Food Chemistry,1996,44:80-85.
[1]Rikert, J. A., Bressler, L., Ball, C. O.,& Stier, E. F. Factors affecting qualilty of prepacked meat Ⅱ. Color studies. Effects of air and oxygen under different pressures upon color of product [J]. Food Technology,1957,11:625-632.
[2]Trout, G. R. Prevention of colour defects in meat and meat products [J]. Food Australia,1991, 43(2):54-56.
[3]Skibsted, L. H. Cured meat products and their oxidative stability [C]. In:Johnston, D. E., Knight, M. K.,& Ledward, D. A. (eds.). The chemistry of muscle-based foods. Cambridge:The Royal Society of Chemistry,1992:266-286.
[4]Bertelsen, G., Jakobsen, M., Juncher, D., Moller, J., Kroger-Ohlsen, M., Weber, C.,& Skibsted, L. H. Oxidation, shelf-life and stability of meat and meat products [C]. In Proceedings of the 46th International Congress of Meat science and Technology.2000:516-524.
[5]Mercier, Y., Gatellier, P.,& Renerre, M. Lipid and protein oxidation in vitro, and antioxidant potential in meat from Charolais cows finished on pasture or mixed diet [J]. Meat Science,2004,66: 467-473.
[6]Condon, S. Responses of lactic acid bacteria to oxygen [J]. FEMS Microbiology Review,1987,46: 269-280.
[7]Berthier, F. On the screening of hydrogen peroxide-generating lactic acid bacteria [J]. Letters in Applied Microbiology,1993,16:150-153.
[8]Gibello, A., Collins, M. D., Dominguez, L., Fernandez-Garayzabal, J. F.,& Richardson, P. T. Cloning and analysis of the L-lactate utilization genes from Streptococcus iniae [J]. Applied and Environment Microbiology,1999,65:4346-4350.
[9]Stadtman, E. R. Metal ion-catalysed oxidation of proteins:biochemical mechanism and biological consequences [J]. Free Radical Biology and Medicine,1990,8:315-325.
[10]Xiong, Y. L.,& Decker, E. A. Alterations of muscle protein functionality by oxidative and antioxidative processes [J]. Journal of Muscle Foods,1995,6(2):139-160.
[11]Batifoulier, F., Mercier, Y., Gatellier, P.,& Renerre, M. Influence of vitamin E on lipid and protein oxidation induced by H2O2-activated MetMb in microsomal membranes from turkey muscle [J]. Meat Science,2002,61:389-395.
[12]Estevez, M.,& Cava, R. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pate [J]. Meat Science,2004,68:551-558.
[13]Estevez, M.,& Cava, R. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation:Contradictory effects in different types of frankfurters [J]. Meat Science,2006,72: 348-355.
[14]Estevez, M., Ventanas, S.,& Cava, R. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pate [J]. Meat Science, 2006,74:396-403.
[15]Siebert, K. J., Troukhanova, N. V.,& Lynn, P. Y. Nature of polyphenol-protein interactions [J]. Journal of Agricultural and Food Chemistry,1996,44:80-85.
[16]Haak, L., Raes, K., Smet, K., Claeys, E., Paelinck, H.,& De Smet, S. Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork [J]. Meat Science,2006,74: 476-486.
[17]Haak, L., Raes, K., Van, D. S.,& Desmet, S. Effect of dietary rosemary and a-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration [J]. Meat Science,2008,78,239-247.
[18]Dymicky, M., Fox, J. B.,& Wasserman, A. E. Color formation in cooked model and meat systems with organic and inorganic compounds [J]. Journal of Food Science,1975,40:306-309.
[19]Watts, B. M. Oxidative rancidity and discoloration in meat [J]. Advances in Food Research, Academic Press,1954,5:1-2.
[20]Armida Sanchez-Escalante, Djamel Djenane, Gaston Torrescano, Jose Antonio Beltran,& Pedro Roncales. The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere [J]. Meat Science,2001,58:421-429.
[21]Liu, Q., Lanari, M. C.,& Schaefer, D. M. A review of dietary vitamin E supplementation for improvement of beef quality [J]. Journal of Animal Science,1995,73:3131-3140.
[22]Houben, J. H.,& van Dijk, A. Effects of dietary vitamin E supplementation and packaging on the colour stability of sliced pasteurized beef ham [J]. Meat Science,2001,58:403-407.
[23]Du, M., Ahn, D. U., Nam, K. C.,& Sell, J. L. Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat [J]. Meat Science,2000, 56:387-395.
[24]Joo, S. T., Lee, J. I., Ha, Y. L.,& Park, G. B. Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of porkloin [J]. Journal of Animal Science,2002,80:108-112.
[25]Hur, S. J., Ye, B. W., Lee, J. L., Ha, Y. L., Park, G. B.,& Joo, S. T. Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage [J]. Meat Science,2004,66: 771-775.
[26]Tang, S. Z., Kerry, J. P., Sheehan, D., Buckley, D. J.,& Morrissey, P. A. Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart [J]. Meat Science,2000,56:285-290.
[27]Tang, S., Kerry, J. P., Sheehan, D.,& Buckley, D. J. A comparative study of tea catechins and a-tocopherol as antioxidants in cooked beef and chicken meat [J]. European Food Research and Technology,2001a,213:286-289.
[28]Adamsen, C. E., M(?)ller, J. K. S., Kristoffer Laursen, Karsten Olsen,& Skibsted, L. H. Zn-porphyrin formation in cured meat products:Effect of added salt and nitrite [J]. Meat science,2006, 72(4):672-679.
[29]Wakamatsu, J., Nishimura, T.,& Hattori, A. A Zn-porphyrin complex contributes to bright red colour in Parma ham [J]. Meat Science,2004a,67:95-100.
[30]Wakamatsu, J., Okui, J., Ikeda, Y., Nishimura, T.,& Hattori, A. Establishment of a model experiment system to elucidate the mechanism by which Zn-protoporphyrin IX is formed in nitrite-free drycured ham [J]. Meat Science,2004b,68(2):313-317.