期刊
MEAT SCIENCE
卷 117, 期 -, 页码 130-136出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2016.03.002
关键词
Black pepper essential oil; Metmyoglobin; TBARS; TVB-N; Gram-negative bacteria
资金
- National Natural Science Foundation of China [31471681]
- Modem Agricultural Technical System Foundation [CARS-43-17]
- National Agricultural Transformation of Scientific and Technological Achievements Projects of China [2013GB2C200191]
- Scientific and Technological program of Ningbo University [XKL14D2087, 2013C910017]
- K.C. Wong Magna Fund at Ningbo University
The effect of different concentrations (0, 0.1 and 0.5%, v/v) of black pepper essential oil (BPEO) on thiobarbituric acid reactive substances (TSARS), meat color, the percentage of metmyoglobin (MetMb%), microbiological parameters and total volatile basic nitrogen (TVB-N) of pork loins stored at 4 degrees C for 9 days was evaluated. BPEO treatments showed lower TEARS, MetMb%, yellowness (b*) values, Pseudomonas spp. and Enterobacteriaceae count and TVB-N values and higher lightness (L*) and redness (a*) values than the control during storage; the effectiveness of BPEO was dose-dependent. The retardation of the formation of MetMb by adding BPEO ensured higher L* and a* values and lower b* values than the control at 6 and 9 days; the MetMb content has a similar trend to the lipid oxidation. The lower TVB-N value of BPEO treatments than the control could be attributed to the inhibition of Pseudomonas spp. and Enterobacteriaceae. Gram-negative bacteria were more sensitive than Gram-positive bacteria to BPEO. (C) 2016 Elsevier Ltd. All rights reserved.
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