Affiliation:
1. College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, PR China
Abstract
Allium mongolicum is a kind of plant with edible, medicinal and feeding value. The effects of ethanol and water extracts of Allium mongolicum on thiobarbituric acid reactive substances (TBARS), nitrite residue, carbonyl group, volatile base nitrogen (TVB-N) and microstructure
were investigated in pork dry-cured sausages during ripening. Without added extracts groups were adopted as negative controls (CK), and adding ascorbic acid groups (VC) were used as positive controls. Results showed that compared with CK, TBARS of ethanol, water extracts and VC groups were
significantly reduced. Ethanol extracts, water extracts and VC significantly decreased residual nitrite of sausages (P <0>05) comparing with CK. Ethanol extracts have better ability than water extracts in reducing carbonyl content and TVB-N. The microstructure of the CK was the
worst, and the microstructure of ethanol extracts group was the best. It was concluded that ethanol extracts of Allium mongolicum could be used to produce dry-cured sausage to improve safety and quality.
Publisher
American Scientific Publishers
Subject
Renewable Energy, Sustainability and the Environment,Biomaterials,Bioengineering
Cited by
1 articles.
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