Position: Home > Articles > Effects of Vegetable Extracts on Quality of Preserved Pork
FOOD SCIENCE
2015,36
(9)
28-32
蔬菜提取物对猪肉脯品质的影响
作 者：
李君珂;吴定晶;刘森轩;吕慧超;崔昱清;刘彪;彭增起
单 位：
南京农业大学食品科技学院;鲁东大学食品工程学院
关键词：
蔬菜提取物;亚硝酸盐;猪肉脯;硫代巴比妥酸值;亚硝酸盐残留量
摘 要：
选取芹菜、韭菜和胡萝卜3种蔬菜的提取物代替亚硝酸盐添加到猪肉脯中,对肉脯的硫代巴比妥酸(thiobarbituric acid-reactive substance,TBARS)值、色差L*、a*、b*值、感官评定及亚硝酸盐残留量进行测定。结果表明:芹菜提取物作为发色剂代替硝酸盐和亚硝酸盐作用于猪肉脯中,能够产生理想的色泽、风味和口感,同时能够控制肉脯的氧化速率,延长货架期,并且亚硝酸盐残留量与不添加亚硝酸盐的空白组相当。
译 名：
Effects of Vegetable Extracts on Quality of Preserved Pork
作 者：
LI Junke;WU Dingjing;LIU Senxuan;Lü Huichao;CUI Yuqing;LIU Biao;PENG Zengqi;College of Food Engineering, Lu Dong University;National Center of Meat Quality and Safety Control,College of Food Science and Technology, Nanjing Agricultural University;
关键词：
vegetable extract;;nitrite;;preserved pork;;thiobarbituric acid-reactive substance(TBARS) value;;nitrite residue
摘 要：
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.
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