Abstract：Lipid oxidation is a major cause of the quality deterioration of meat products. The effects of six common salt additives including sodium chloride, potassium chloride, sodium nitrate, sodium nitrite, sodium erythorbate and sodium tripolyphosphate when added respectively as well as ultra-high pressure (UHP) processing on the oxidative stability (induction period, IP) of pork back fat under the condition of 90 ℃ and high oxygen concentration were studied. The results showed that all investigated salts decreased the oxidative stability and shorten the IP of pork back fat, and the effect decreased in the sequence of sodium erythorbate>sodium nitrite>potassium chloride>sodium tripolyphosphate>sodium chloride>sodium nitrate. Similarly, UHP processing could reduce the oxidative stability of pork back fat in a pressure-dependent manner.
史智佳；贡慧；田寒友；杨震；陈文华. 盐类及超高压对猪脂肪氧化稳定性的影响[J]. 肉类研究, 2014, 28(12): 10-13.
SHI Zhijia;GONG Hui;TIAN Hanyou;YANG Zhen;CHEN Wenhua. Effect of Salts and Ultra-High Pressure on the Oxidative Stability of Pork Back Fat. Meat Research, 2014, 28(12): 10-13.
2014, Vol. 28 
