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
ISSN1556-6560
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
DOI10.1166/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
被引频次[WOS]:0   [WOS记录]     [WOS相关记录]
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.
条目包含的文件
条目无相关文件。
个性服务
查看访问统计
谷歌学术
谷歌学术中相似的文章
[Cao, Yingying]的文章
[Liu, Bing]的文章
[Fan, Wenguang]的文章
百度学术
百度学术中相似的文章
[Cao, Yingying]的文章
[Liu, Bing]的文章
[Fan, Wenguang]的文章
必应学术
必应学术中相似的文章
[Cao, Yingying]的文章
[Liu, Bing]的文章
[Fan, Wenguang]的文章
相关权益政策
暂无数据
收藏/分享
所有评论 (0)
暂无评论
 

除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。