Effect of celery powder as nitrite substitute of meat products on the quality of cured pork

Celery powder is rich in nutritional ingredients, and its nitrite content is very low but its nitrate content is high.Celery powder added into meat products as nitrite substitute can exhibit all typical sensory properties.Adding 100mg/kg nitrite to the control group, 0.2%, 0.3%, 0.4% of celery powder to the treated group respectively and a blank group.The results showed that the yellowness (b*) of the 0.3% and 0.4% celery powder added group were lower than the control group, the 0.3% celery powder added group could enhance the meat color.10d later, the residual nitrite of the treatment groups reduced markedly than the control group (p<0.05) .The residual nitrite of the 0.3% celery powder added group was 7.46 mg/kg at 30d, which was lower than the control group and the 0.4% celery powder added group of 53.58%, 8.89% respectively.At later curing stage, the malondildehyde (MDA) and the TVBN level of the 0.3% and 0.4% celery powder added group were lower than the control group, indicating celery powder had some antioxidant effects.Considering all factors, 0.3% of celery powder as nitrite substitute added to meat was expected to achieve better results.