Abstract:The fermentation conditions of celery juice were optimized and the effect of replacing the synthesized nitrite with celery juice on the quality of ready-to-eating pork patty was discussed.In this experiment，three types of starter were used for fermentation，which was selected with the highest nitrite conversion rate.Then the fermentation conditions were optimized.After that，the fermented celery juice（FCJ）was added into the readyto-eating pork patty，meanwhile，the sodium nitrite control test（NT）and the control group（CK）were set up.The sensory quality，nitrite residue，thiobarbituric acid （TBARS）value，biogenic amines and chromatic aberration index of the ready-to-eating pork patty during storage were determined to investigate the effects of fermented celery juice on the quality of the ready-to-eating pork patty.The results showed that the best fermentation condition of celery juice was to inoculate lyocarni VBM-60，when the dosage was3.125×104CFU/mL，the temperature was 30℃，the pH value was kept constant at 6.0，and the content of nitrite in celery juice was the highest after 48 hours of fermentation，reaching 1 357.45 mg/kg.During the storage of ready-to-eating pork patty with fermented celery juice，patty showed better sensory quality and lower nitrite residue，FCJ group could inhibit lipid oxidation，had the same inhibition ability to tryptamine，histamine and tyramine as NT group，the content of putrescine and total biogenic amine was lower than CK group.According to sensory evaluation，CK group，NT group and FCJ group reached the limit point of sensory acceptability at 18 days，30 days and 24 days respectively.The results showed that the fermented celery juice could replace the synthesized nitrite and ensure the quality of the ready-to-eating pork patty to some extent.