Effects of Clove Extract on the Quality of Marinated Pork Trotters during Storage

CHEN Hongsheng; PAN Deyin; MA Jinming; YANG Yuru; NIU Baihui; DIAO Jingjing

doi:10.13386/j.issn1002-0306.2021040258

Volume 42 Issue 24

Dec. 2021

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Science and Technology of Food Industry > 2021 > 42(24): 299-305. > DOI: 10.13386/j.issn1002-0306.2021040258

CHEN Hongsheng, PAN Deyin, MA Jinming, et al. Effects of Clove Extract on the Quality of Marinated Pork Trotters during Storage[J]. Science and Technology of Food Industry, 2021, 42(24): 299−305. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040258.

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Effects of Clove Extract on the Quality of Marinated Pork Trotters during Storage

1.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
2.
Heilongjiang Province China-Canada Cooperation Agri-Food Research Center, Daqing 163319, China
3.
Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing 163319, China

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Received Date: April 25, 2021
Available Online: October 20, 2021

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Abstract

Abstract

This experiment was conducted to investigate the effects of clove extract(CE) on the quality of marinated pork trotters during storage. Three kinds of preservatives, tea polyphenols, nisin and lysozyme, were selected for comparison to determine the effects of CE in storage. The experimental samples were stored in a refrigerator at 4 ℃ and were measured every 10 d. The quality changes were analyzed via total bacterial colony, water activity, water distribution, TBARS value, pH and sensory scores. The results showed that compared with other groups of preservatives, at 40 days, the CE group had significant effects among the indicators, which could effectively improve the quality of marinated pork trotters. Compared with the control group, CE reduced the total number of bacteria by 10.49%, inhibited the increase of TBARS value by 18.84%, and increased the formation of non-flowing water by 24.89%, enhanced the combination of protein and water, and effectively improved the sensory quality of the product.
- pork trotters,
- preservative,
- clove extract,
- marinated meat products,
- quality change,
- storage period

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References (31)

References

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