Institutional Repository of Coll Life & Sci Engn
Effects of Extracts of Allium mongolicum on Safety and Quality of Pork Dry-Cured Sausage During Ripening | |
Cao, Yingying; Liu, Bing; Fan, Wenguang | |
2021-08 | |
发表期刊 | JOURNAL OF BIOBASED MATERIALS AND BIOENERGY |
ISSN | 1556-6560 |
卷号 | 15期号:4页码:548-552 |
摘要 | 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. |
关键词 | Allium mongolicum TBARS TVB-N Residual Nitrites Microstructure |
DOI | 10.1166/jbmb.2021.2075 |
收录类别 | SCIE |
语种 | 英语 |
WOS研究方向 | Chemistry ; Energy & Fuels ; Materials Science |
WOS类目 | Chemistry, Applied ; Energy & Fuels ; Materials Science, Biomaterials |
WOS记录号 | WOS:000705607900014 |
出版者 | AMER SCIENTIFIC PUBLISHERS |
来源库 | WOS |
引用统计 | |
文献类型 | 期刊论文 |
条目标识符 | https://ir.lut.edu.cn/handle/2XXMBERH/150029 |
专题 | 生命科学与工程学院 |
通讯作者 | Cao, Yingying |
作者单位 | Lanzhou Univ Technol, Coll Life Sci & Engn, Lanzhou 730050, Peoples R China |
第一作者单位 | 生命科学与工程学院 |
通讯作者单位 | 生命科学与工程学院 |
第一作者的第一单位 | 生命科学与工程学院 |
推荐引用方式 GB/T 7714 | Cao, Yingying,Liu, Bing,Fan, Wenguang. Effects of Extracts of Allium mongolicum on Safety and Quality of Pork Dry-Cured Sausage During Ripening[J]. JOURNAL OF BIOBASED MATERIALS AND BIOENERGY,2021,15(4):548-552. |
APA | Cao, Yingying,Liu, Bing,&Fan, Wenguang.(2021).Effects of Extracts of Allium mongolicum on Safety and Quality of Pork Dry-Cured Sausage During Ripening.JOURNAL OF BIOBASED MATERIALS AND BIOENERGY,15(4),548-552. |
MLA | Cao, Yingying,et al."Effects of Extracts of Allium mongolicum on Safety and Quality of Pork Dry-Cured Sausage During Ripening".JOURNAL OF BIOBASED MATERIALS AND BIOENERGY 15.4(2021):548-552. |
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