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
刊名	JOURNAL OF BIOBASED MATERIALS AND BIOENERGY
	2021-08
卷号	15 期号:4 页码:548-552
关键词	Allium mongolicum TBARS TVB-N Residual Nitrites Microstructure
ISSN号	1556-6560
DOI	10.1166/jbmb.2021.2075
英文摘要	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.
WOS研究方向	Chemistry ; Energy & Fuels ; Materials Science
语种	英语
出版者	AMER SCIENTIFIC PUBLISHERS
WOS记录号	WOS:000705607900014
内容类型	期刊论文
源URL	[http://ir.lut.edu.cn/handle/2XXMBERH/150029]
专题	生命科学与工程学院
作者单位	Lanzhou Univ Technol, Coll Life Sci & Engn, Lanzhou 730050, Peoples R China
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.