Effects of Extracts of Allium mongolicum on Safety and Quality of Pork Dry-Cured Sausage During Ripening

doi:10.1166/jbmb.2021.2075

	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	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.