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| Effect of Extracts of Ginger, Onion and Clove on Pork Preservation |
| CAO Yingying, SI Xupeng, YANG Mingjun |
| College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou 730050, China |
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Abstract In this paper, the effect of the ethanol extracts from ginger, onion and clove as well as their binary and ternary mixtures at a 1:1 ratio (V/V) and the chemical preservative 2,6-di-tert-butyl-4-methylphenol (BHT) on pork preservation was studied. Pork treated with distilled water was used as a control. The extracts were prepared using 95% ethanol as the extraction solvent. Chilled meat samples were soaked for 4 minutes in each preservative solution, then taken out, packaged in a sealed polyethylene bag after draining the solution off, and finally stored in a refrigerator at 4 ℃ for up to 12 days. Every three days, sensory scores, juice loss, cooking loss, color parameters, pH value, shear force, and volatile base nitrogen (TVB-N) content were measured. The results showed that onion, ginger and clove extracts could effectively extend the storage life of pork. Among all samples tested, the ternary mixture was the most effective, imparting the highest sensory score, the lowest juice loss and cooking loss, the best color, and the lowest pH value, shear force and TVB-N content to pork and extending the storage life up to 12 days.
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2021, Vol. 35 
