Abstract
[Objective] To improve the utilization rate of porcine blood and the safety of ham sausage. [Methods] Under specific conditions, hemoglobin in porcine blood is modified to produce glycosylated nitrosohemoglobin (GN-Hb). Different amounts of GN-Hb are added to replace sodium nitrite in heat-treated ham sausages. The quality characteristics of the sausages are evaluated through texture analysis, nutritional testing, color difference assessment, color acceptability, elasticity, chewiness, and overall acceptability. [Results] When the sodium nitrite dosage is 100 mg/kg and the GN-Hb dosage is 2.5 g/kg, high-temperature sterilized ham sausage containing the new pigment shows significant improvement in color and cohesion compared with the control group, and no adverse effects on other physical and chemical aspects are observed. All quality indicators before marketing comply with national standards. [Conclusion] By nitrosation and glycosylation, porcine hemoglobin is modified to form glycosylated nitrosohemoglobin and applied to ham sausage. This can partially replace the effect of sodium nitrite in ham sausage on color development and texture improvement, reduce the amount of sodium nitrite added, and increase the added value of porcine blood.
Publication Date
7-13-2026
First Page
163
Last Page
169
DOI
10.13652/j.spjx.1003.5788.2025.80477
Recommended Citation
Shulei, QU; Chao, MA; Xianqi, YAO; Dongxu, DU; Wei, WANG; and Yunguo, LIU
(2026)
"Effect of modified hemoglobin as a substitute for sodium nitrite on the quality of ham sausage,"
Food and Machinery: Vol. 42:
Iss.
6, Article 20.
DOI: 10.13652/j.spjx.1003.5788.2025.80477
Available at:
https://www.ifoodmm.cn/journal/vol42/iss6/20
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