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| Effects of Hsian-Tsao Extract on the Quality of Pork Jerky during Storage |
| CAO Yuanyuan, ZHOU Quan, AI Minmin, FAN Hong, LONG Jiaoli, LI Shuchang, GUO Shanguang, JIANG Aimin |
| National Local Joint Engineering Research Center for Precision Machining and Safety of Livestock and Poultry, College of Food Science, South China Agricultural University, Guangzhou 510642, China |
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Abstract The effects of adding 3 mL/100 g hsian-tsao extract, prepared by cooking in NaHCO3 solution, on the texture, sensory quality, lipid oxidation and protein oxidation of pork jerky (moisture content 25%) during storage at 25 ℃ were studied. The results showed that the tensile strength and extensibility of the hsian-tsao extract group were significantly higher than those of the control group and the butylated hydroxytoluene (BHT) group (P < 0.05). The brightness value, redness value and yellowness value of each group decreased significantly (P < 0.05) during storage. After 12 days of storage, the contents of sulfhydryl and total volatile basic nitrogen (TVB-N) in jerky changed significantly (P < 0.05). Compared with the control group, hsian-tsao extract significantly delayed the loss of sulfhydryl groups and inhibited the production of TVB-N (P < 0.05). The thiobarbituric acid reactive substance value of jerky increased significantly during storage, lower in the hsian-tsao extract and BHT groups than in the control group (P < 0.05). The bacterial counts in the control, hsiantsao extract and BHT groups exceeded the limit specified in the Chinese national standard on days 12, 18 and 15 of storage respectively, which indicates that hsian-tsao extract could extend the shelf life of jerky at 25 ℃ by 6 days. In conclusion, hsian-tsao extract can inhibit lipid and protein oxidation and microbial growth in pork jerky and extend its shelf life.
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2020, Vol. 34 
