Study spice extracts on control to lipid oxidation of quick frozen pork ball
Different spices were added into pork ball. The effect of the addition of rosemary, clove, cinnamon on the lipid oxidation color change and sensory evaluation of the cold storage pork ball were studied through determining thiobarbituric acid value, peroxide value, color and sensory evaluation dur-ing storage. The results showed: with the extension of storage time, peroxide value and thiobarbituric acid value of the samples added rosemary, clove, cinnamon and BHA were significant better than the control groups(p<0. 05). The addition of rosemary and BHA could significantly inhibit fat oxidation. According to analyzing the experiment dates, the brightness L value presented the firstly decreasing and then increasing trend. For the first 60d, L value of clove was low and it respectively decreased to 48. 54cd/ m2 from 55. 12cd/ m2 . At the 7th days during storage, L value of BHA reached the highest point and it was 57. 13cd/m2 . Until to the 120th day, clove was at the lowest point and it was 51. 28cd/m2 . A value of red degree gradually decreased, the amplitude was lesser compared to cinnamon and the corresponding a value decreased to 8. 21cd/m2 from 8. 82cd/m2 . According to general analysis, adding different spice extracts could protect color, prolong the speed of fat oxidation and the shelf life of foods to some extent, give foods unique flavor and cover rancid flavor caused by fat oxidation and reach a good storage effect. Therefore the application of spicy extracts in meat products was of great significance.
NETL
NSTL
万方数据
维普
