Study On The Processing Of Celery Powder Riched In Nitrate/Nitrite And Its Application In The Meat Products

Celery leaf, which is rich in minerals and vitamin has the high value of eating andmedicine. It is a natural nitrate resource because of the high content of nitrate. And theflavonoids in the celery leaf have high effect on antioxidation, so it can be used as a naturalantioxidant. In our life, the celery leaf is discarded as waste, which not only contaminates theenvironment but also delays the development of the comprehensive utilization of cropproducts. In2005, the USDA raised a new item,“natural meat products”. According to it,nitrate and nitrite must not put into the meat products directly. So people begin to search anew curing way without nitrate and nitrite. Based on the above two points, the paper studied away to produce the celery powder riched in nitrate/nitrite and flavonoids. This has a meaningin the comprehensive utilization of crop products and it can also provide the ingredients of thenatural meat products and can promote the meat products industry. The research contents areshowed as follows:The wet processing technology and dry processing technology were studied in the paper.As the key step, the decoloration was studied. The effects of temperature, pH and time on theconvertion of chlorophyll were studied in the wet processing technology. The effects of soaktime, pH, warm time and temperature on the decoloration of chlorophyll were studied in thedry processing technology. The response surface and orthogonal design were used to optimizethe parameters and the results were showed as follows: in the wet processing technology, theoptimum technology was: the temperature was56°C，the time was50min, the pH was2.88;in dry processing technology, the optimum technology was: the pH was1.6, the soak timewas1.5h, the warm time was80°C, the time was90min. The humidity of the baking ovenwas≥90%. The convertion rate can reach98.5%.The paper studied the nitrate-conversion process in the processing technology. Thetemperature and time were studied. And we studied how to promote the convertion of thenitrate. The results showed: the pH was7.0~7.2, the temperature was37°C,the time was10h.The paper studied the content of flavonoids and its antioxidant effect and the scavengingrate of hydroxyl radical, superoxide anion and DPPH were determined. The scavenging rateof NO2-was also determined. The results were: the celery powder had good effects on thescavenging of hydroxyl radical, superoxide anion and DPPH. The scavenging effects rosewhen the dosage raised. The celery powder can also eliminate NO2-. The celery powder wasadded in the meat product and the color, residual nitrate and antioxidant effect were studied.The results were: the celery can promote the producing of the color. The residual nitrite of thesamples added celery powder riched nitrate and nitrite can reduce by82.6%and11.2%, the TBA value of the meat products reduce by13.6%and11.6%.