Storage Stability and Flavor Change of Marinated Pork
To evaluate the storage stability and flavor changes of marinated pork treated with chili and pepper essential oils, the contents of total sulfhydryl, malondialdehyde, total volatile base nitrogen (TVBN), Ca<sup>2+</sup>ATPase activity, and total viable counts of marinated pork were dete...
| Main Authors: | , , , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/13/1825 |
| _version_ | 1797480039238860800 |
|---|---|
| author | Yin Zhang Hui Li Yingjie Zhang Linguo Wang Pengcheng Zhang Jianlin Jia Haichuan Peng Qin Qian Jiaming Zhang Zhongli Pan Dayu Liu Liming Zhao |
| author_facet | Yin Zhang Hui Li Yingjie Zhang Linguo Wang Pengcheng Zhang Jianlin Jia Haichuan Peng Qin Qian Jiaming Zhang Zhongli Pan Dayu Liu Liming Zhao |
| author_sort | Yin Zhang |
| collection | DOAJ |
| description | To evaluate the storage stability and flavor changes of marinated pork treated with chili and pepper essential oils, the contents of total sulfhydryl, malondialdehyde, total volatile base nitrogen (TVBN), Ca<sup>2+</sup>ATPase activity, and total viable counts of marinated pork were determined. Further, the non-volatile (umami, numb, and spicy) and volatile flavor compounds of marinated pork were analyzed. Based on the results, the chili and pepper essential oils had limited effects on the storage stability of marinated pork. However, these essential oils could inhibit the oxidation of lipids and proteins and reduce the number of microorganisms and TVBN in marinated pork within 6 days. The non-volatile flavors of the marinated pork decreased as the refrigeration time increased. It was concluded that the decomposition of umami-enhancing nucleotides (GMP, IMP, XMP), the number of flavor substances (hydroxyl-α-sanshool, hydroxyl-β-sanshool), and spicy (capsaicin) tasting compounds caused the decrease in non-volatile flavors. |
| first_indexed | 2024-03-09T21:54:24Z |
| format | Article |
| id | doaj.art-0cc696c7d0eb458c828dfdd3405b5b27 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:54:24Z |
| publishDate | 2022-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-0cc696c7d0eb458c828dfdd3405b5b272023-11-23T19:59:49ZengMDPI AGFoods2304-81582022-06-011113182510.3390/foods11131825Storage Stability and Flavor Change of Marinated PorkYin Zhang0Hui Li1Yingjie Zhang2Linguo Wang3Pengcheng Zhang4Jianlin Jia5Haichuan Peng6Qin Qian7Jiaming Zhang8Zhongli Pan9Dayu Liu10Liming Zhao11Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaDepartment of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USAMeat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, ChinaR&D Center of Separation and Extraction Technology in Fermentation Industry, State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai 200237, ChinaTo evaluate the storage stability and flavor changes of marinated pork treated with chili and pepper essential oils, the contents of total sulfhydryl, malondialdehyde, total volatile base nitrogen (TVBN), Ca<sup>2+</sup>ATPase activity, and total viable counts of marinated pork were determined. Further, the non-volatile (umami, numb, and spicy) and volatile flavor compounds of marinated pork were analyzed. Based on the results, the chili and pepper essential oils had limited effects on the storage stability of marinated pork. However, these essential oils could inhibit the oxidation of lipids and proteins and reduce the number of microorganisms and TVBN in marinated pork within 6 days. The non-volatile flavors of the marinated pork decreased as the refrigeration time increased. It was concluded that the decomposition of umami-enhancing nucleotides (GMP, IMP, XMP), the number of flavor substances (hydroxyl-α-sanshool, hydroxyl-β-sanshool), and spicy (capsaicin) tasting compounds caused the decrease in non-volatile flavors.https://www.mdpi.com/2304-8158/11/13/1825marinated porkchili essential oilspepper essential oilsflavorumami taste |
| spellingShingle | Yin Zhang Hui Li Yingjie Zhang Linguo Wang Pengcheng Zhang Jianlin Jia Haichuan Peng Qin Qian Jiaming Zhang Zhongli Pan Dayu Liu Liming Zhao Storage Stability and Flavor Change of Marinated Pork Foods marinated pork chili essential oils pepper essential oils flavor umami taste |
| title | Storage Stability and Flavor Change of Marinated Pork |
| title_full | Storage Stability and Flavor Change of Marinated Pork |
| title_fullStr | Storage Stability and Flavor Change of Marinated Pork |
| title_full_unstemmed | Storage Stability and Flavor Change of Marinated Pork |
| title_short | Storage Stability and Flavor Change of Marinated Pork |
| title_sort | storage stability and flavor change of marinated pork |
| topic | marinated pork chili essential oils pepper essential oils flavor umami taste |
| url | https://www.mdpi.com/2304-8158/11/13/1825 |
| work_keys_str_mv | AT yinzhang storagestabilityandflavorchangeofmarinatedpork AT huili storagestabilityandflavorchangeofmarinatedpork AT yingjiezhang storagestabilityandflavorchangeofmarinatedpork AT linguowang storagestabilityandflavorchangeofmarinatedpork AT pengchengzhang storagestabilityandflavorchangeofmarinatedpork AT jianlinjia storagestabilityandflavorchangeofmarinatedpork AT haichuanpeng storagestabilityandflavorchangeofmarinatedpork AT qinqian storagestabilityandflavorchangeofmarinatedpork AT jiamingzhang storagestabilityandflavorchangeofmarinatedpork AT zhonglipan storagestabilityandflavorchangeofmarinatedpork AT dayuliu storagestabilityandflavorchangeofmarinatedpork AT limingzhao storagestabilityandflavorchangeofmarinatedpork |