Preservation effects of onion,ginger and garlic extraction on chilled pork

The preservation effects of onion,ginger and garlic extraction on chilled pork during chill storage were investigated. The chilled pork were dipped in onion,ginger and garlic extraction for 3min,while,the control group was dipped in distilled water. The chilled pork were dried prior to packaging and stored at 4℃ for 20 days. The sensory indices,water holding capacity and drip loss,pH and total acidity,TVB-N and TBARS value of chilled pork were evaluated periodically. The results showed that compared with control group,the treatments with onion,ginger and garlic extraction significantly restrained the decrease of sensory score and total acidity,delayed the rise of drip loss and pH,increased the water holding capacity of chilled pork,prevented the rise of TVB-N and TBARS value and greatly improved the preservation quality of chilled pork. In contrast,the garlic extraction possess best fresh-keeping effect,the shelf life of chilled pork treated with garlic extraction was extended to 12 days.