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| Effect of Natural Plant Extracts on Quality Characteristics of Traditional Cured or Sauced Meat Products |
| HE Dan, WANG Wei, JI Lili, ZHANG Jiamin, GUO Qiang |
| Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China |
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Abstract The effect of three commercial natural plant extracts (Nature 10 CS, T-4N DV CN and T-4N W DV) on quality properties such as color of traditional cured or sauced pork products was studied to evaluate the feasibility of replacing nitrite with them. The results showed that all the plant extracts had no significant effect on pH value, water content or water activity (aw) as compared to nitrite addition. Samples were collected after marination and cooking of sauced meat products as well as after curing, natural air drying and cooking of cured meat products. Nature 10 CS provided these samples with good color and the nitrite residue levels in them were all below 4 mg/kg. The color could meet the commercial requirements despite being not as good as that of samples with nitrite. On the other hand, T-4N DV CN and T-4N W DV could not be used as an alternative to nitrite due to the undesirable color of samples with each of them separately. Nature 10 CS, containing a trace amount of nitrite, could act as a coloring agent and lead to an extremely low residual level of nitrite.
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2019, Vol. 33 
