Effects of Vegetable Extracts on Quality of Preserved Pork

doi:10.7506/spkx1002-6630-201509006

Abstract

Abstract:

Celery, Chinese chives, and carrots were used as nitrite substitutes for processing preserved pork. Thiobarbituric
acid reactive substances (TBARS) values, L*, a* and b* values, sensory quality, and nitrite residue were measured to
evaluate the effects of vegetable extracts on the quality of preserved pork in comparison to nitrite treatment and blank
control. The results showed that celery extract provided preserved pork with satisfactory color, flavor and taste while
retarding the lipid oxidation in preserved pork to prolong the shelf life. Furthermore, there were no significant differences
(P > 0.05) in nitrite residue between celery extract and control treatment.

Key words: vegetable extract, nitrite, preserved pork, thiobarbituric acid-reactive substance (TBARS) value, nitrite residue

CLC Number:

TS251.5

LI Junke1, WU Dingjing2, LIU Senxuan2, Lü Huichao2, CUI Yuqing2, LIU Biao2, PENG Zengqi2,*. Effects of Vegetable Extracts on Quality of Preserved Pork[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201509006.

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Effects of Vegetable Extracts on Quality of Preserved Pork

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