Effect of ethyl maltol addition on color of minced pork

This study was to determine effects of ethyl maltol on color,p H,TBA and flavor characteristics of the fresh minced pork during the storage.The results showed that after 9 d,the a*,b*of the minced pork added with 0.03%ethyl maltol were increased by 28.41% and 13.52% in comparison with the control,and the TBA was decreased by25.71%,while the L*and p H showed no significant differences( p > 0.05).Additionally,the flavor of the minced pork was enhanced by the ethyl maltol with addition level of 0.005% ~ 0.03%,and the color was better with the lower addition.The results also indicated that the mingced pork with with 0.02% ethyl maltol combined with 0.03% VCand0.03% tea polyhoenl had better a*,which was increased by 21. 36%.