Food and Fermentation Industries >

2011 , Vol. 37 >Issue 08: 178 - 183

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.08.039

Food and Fermentation Industries

Study of Decolorization of the Celery Powder Enriched in Nitrate and Its Application in the Meat Products

  • Sun Dong-mei ,
  • Huan Yan-jun ,
  • Yan Xiao-lei ,
  • Zhao Ya-juan ,
  • Xu Wei
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Online published: 2011-08-25

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Abstract

The stability of the chlorophyll in the processing of celery and its effect on the meat products were studied.Temperature、time and pH were three main factors.Box-Behnken central composite design was used to optimize the experiment based on the single factor experiment results.The result showed that three factors can affect the stability of the chlorophyll.Through the response surface method,the optimal processing conditions were: 56℃ for 50min at pH 2.88.The celery powder which added into the meat product helped the formation of meat color and reduced the residual nitrite greatly.

Key words： celery powder; chlorophyll; nitrate; meat products

Cite this article

Sun Dong-mei , Huan Yan-jun , Yan Xiao-lei , Zhao Ya-juan , Xu Wei . Study of Decolorization of the Celery Powder Enriched in Nitrate and Its Application in the Meat Products[J]. Food and Fermentation Industries, 2011 , 37(08) : 178 -183 . DOI: 10.13995/j.cnki.11-1802/ts.2011.08.039

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