Abstract: In order to inhibit the quality deterioration of pork patties,it was added with 0.5,1.0 g/kg clove extract and 0.1 g/kg propyl gallate and stored at 4 ℃ for 0,4,8 and 12 d,respectively.Then the carbonyl content,TBARS value,cooking loss,TPA,color,sensory evaluations and water distribution were determined to evaluate the quality change.The clove extract treatments significantly decreased the TBARS value,carbonyls conformation,and reduced the cooking loss and tapinomaodor,inhibited the increase of hardness,L* and b*,postponed the decrease of a*,improved springness and sensory score,decreased the T-21 relaxation time of pork patties.These results suggested that the clove extract effectively controlled the quality deterioration of pork patties at 4 ℃.

Key words: clove extract, chilled storage, pork patties, quality