Effect of Mogroside on the Quality and Storage Stability of Stewed Pork Belly

In order to explore the effects of different amounts of mogroside (0%, 0.1%, 0.3%, 0.5%) on the quality and the storage stability of stewed pork belly. By measuring the sensory, texture, color of the stewed pork belly, as well as the pH value, TBARS value, total number of bacterial colonies and other indicators during storage, the analysis showed: When 0.3% mogroside was added, the stewed pork belly had the best taste, bright color, aroma and sweetness of Siraitia grosvenorii, and obvious effect of inhibiting fat oxidation (P<0.05). Compared with the blank group, when the stewed pork belly was stored for 12 days, the TBARS value of the samples added with 0.5% mogroside decreased by 47.10%, the total number of colonies decreased by 19.57%, the pH was relatively stable, and the L^* value and a^* value of the fat layer decreased slightly, and the b^* value did not change significantly. Correlation analysis showed that there was a significant (P<0.05) correlation between the TBARS value of pork belly stewed with mogroside and the index changes during storage, indicating that an appropriate amount of mogrosides could effectively improve the quality of stewed meat, improve meat elasticity, cohesion, etc. It could also inhibit fat oxidation and microbial growth, appropriately delay the storage period, and play the role of color protection, anti-oxidation, and antibacterial. It could be seen that mogroside as a natural non-sugar sweetener could improve the quality of meat products, and also had certain application prospects in the direction of natural antioxidants.