Effects of compound curing agent of celery powder on the quality of cured pork

The quality of cured meat was researched with compound curing agent of celery powder, polyphenolic in the pomegranate husk and VC through orthogonal experiment. The results showed that the optimal mix parameters were polyphenolic in the pomegranate husk 200mg/kg, celery powder 0.20% and VC 300mg/kg. The compound curing agent could enhance the meat color. After being cured for 4 weeks, the hue value of cured meat was 0.36, it decreased sharply than the control group (p<0.05) . The residual nitrite, TBARS and TVB-N of the compound curing agent group was 3.15mg/kg, 0.44mg/kg and 10.11mg/100g respectively, which were lower than the control group. All the above results indicated that the compound curing agent could reduce the residual nitrite of cured meat, had some antioxidant effects, which could improve the quality of meat products effectively.