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| Effect of Natural Plant Extract as a Nitrite Substitute on Quality Properties of Chinese Bacon |
| WANG Wei1, XIONG Wei2,*, LI Xiaoyan1, HE Dan1, HUANG Benting1, ZHANG Jiamin1, BAI Ting1, JI Lili1 |
| 1.Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; 2.Wenda Food Ingredients Co. Ltd., Suzhou 215300, China |
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Abstract A commercial natural plant extract T10 PLUS was used instead of sodium nitrite in Chinese bacon processing, and Chinese bacon with sodium nitrite was prepared as a control. The aim of this study was to assess the effect of nitrite replacement on the quality of Chinese bacon. The results showed that both the experimental and control groups maintained good redness value and appearance during cold storage, while sodium nitrite provided better preservation of color in Chinese bacon than T10 PLUS. Moreover, sodium nitrite had slightly stronger inhibitory effect on rancidity and antioxidant activity; however, these results were not statistically significant. Similarly, sodium nitrite exhibited somewhat higher antimicrobial activity than T10 PLUS, but no significant difference was found between the two groups within 25 days of cold storage. The control group was superior to the experimental group in terms of color, whereas no significant differences existed in other indicators.
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2018, Vol. 32 
