Abstract:Using pork patties without and with 0.1 g/kg propyl gallate (PG) as controls, changes in the quality of vacuum-packaged pork patties supplemented with 0.50 and 1.00 g/kg clove extract (CE) were studied after storage at 4 ℃ for 0, 4, 8, 12, and 24 d. The measured indices included the patty protein carbonyl content, thiobarbituric acid reactive substances (TBARS) value, the patty cooking loss, hardness and springiness, sensory evaluation, and color difference. The results indicated that when the sample was vacuum packaged and stored under chilled conditions, the addition of clove extract significantly decreased the carbonyl content (p<0.05), decreased the TBARS value, reduced the cooking loss, inhibited the development of rancid odor, inhibited the increase in the values of hardness, L* and b*, postponed the decrease of a*, and improved the sensory score and springiness of pork patties. These results provide a theoretical basis for the application of clove extract in the meat processing industry.
