Effects of TP and TBHQ on pork jerky’s color during storage

Antioxidants were widely used in pork jerky to avoid oil oxidation. But the effect of antioxidants on color was rarely reported. Natural antioxidant TP (tea polyphenol) and chemical antioxidant TBHQ (tertiary butyl hydroquinone) were separately added into the pork jerky, in order to analyze the relations between oil oxidation and color deterioration of the pork jerky during storage. The results showed that with TP and TBHQ adding into the pork jerky, CIE L* value, CIE a* value and CIE b* all decreased and the differences were statistically significant (p<0. 05) . POV (peroxide value) first increased and then decreased and the added groups were lower. In conclusions, the adding antioxidants could significantly affect color changes of pork jerky during storage.