Nitrites scavenging capacity of aole and its application in meat products

The nitrites scavenging capacity of alone was investigated, including the effects of reactive times, pHand adding amounts on scavenging rates of nitrite, and comprising different between fresh aole and thermal-processed aole. The results indicated: There were well linear relationship between the adding amounts of aole and scavenging rates of nitrite; the rates were effected by pH and reciting times. At pH 4 and reacting times of60min, the scavenging rates reached maximum. Scavenging rates of nitrite by thermal- processed aole werelower 4%￣7% than fresh aole. When aole was added to as 15% based on dog- meat produets, the residualamounts of nitrites were 16.86mg/kg, decreased 35.26%.