Abstract:

Objective: To study the nitrite scavenging effect of the Dali white garlic and purple garlic extracts on salted products.Methods: The content of nitrite and the clearance rate of garlic to nitrite were determined by GB hydrochloride naphthylethylenediamine method. The influence factors （extraction temperature and time, extract content, pH solutions）of nitrite clearance rate were investigated. The optimum condition was determined with orthogonal test. Results: At 60  ⁰C water bath, 35 mL dosage, pH5.0, and 20 min treatment duration, there was maximum clearance rate of purple garlic extract; and the maximum clearance rate of white garlic extract was at 80 ⁰C  water bath, 15 mL dosage, pH5.0, and 15 min treatment. With the above optimum clearance conditions, the average nitrite clearance rates of white and purple garlic extracts treatments in bacon, ham,sauerkraut,pickled pepper and pickle radish are 91.9% and 71.1% respectively. Conclusion: The nitrite scavenging effect of garlic in salted products was remarkable.

Key words: salted product, nitrite, scavenging effect, garlic extracts