title: Effect of black pepper essential oil on the quality of fresh pork during storage.
abstract: The effect of different concentrations (0, 0.1 and 0.5%, v/v) of black pepper essential oil (BPEO) on thiobarbituric acid reactive substances (TBARS), meat color, the percentage of metmyoglobin (MetMb%), microbiological parameters and total volatile basic nitrogen (TVB-N) of pork loins stored at 4°C for 9days was evaluated. BPEO treatments showed lower TBARS, 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 9days; 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.
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
authors.forename: Ying
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
authors.forename: Dao-Dong
authors.initials: DD
authors.lastname: Pan
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China. Electronic address: caojinxuan@nbu.edu.cn.
authors.forename: Jin-Xuan
authors.initials: JX
authors.lastname: Cao
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
authors.forename: Xing-Feng
authors.initials: XF
authors.lastname: Shao
authors.affiliation: Department of Food Science, Nanjing University of Finance & Economics, Nanjing 210023, China.
authors.forename: Yin-Ji
authors.initials: YJ
authors.lastname: Chen
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
authors.forename: Yang-Ying
authors.initials: YY
authors.lastname: Sun
authors.affiliation: Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China.
authors.forename: Chang-Rong
authors.initials: CR
authors.lastname: Ou
mesh_terms: D000818:Animals; D005520:Food Preservatives; D063427:Food Quality; D061353:Food Storage; D008297:Male; D008460:Meat / Q000032:analysis*; D009822:Oils, Volatile / Q000737:chemistry*; D029222:Piper nigrum / Q000737:chemistry*; D013552:Swine; D017392:Thiobarbituric Acid Reactive Substances; D013997:Time Factors
chemical_list: D005520:Food Preservatives; D009822:Oils, Volatile; D017392:Thiobarbituric Acid Reactive Substances
keywords: Black pepper essential oil; Boric acid (CID: 7628); Dimethylamine (PubChem CID: 674); Ethanol (PubChem CID: 702); Gram-negative bacteria; Malondialdehyde (PubChem CID: 2736965); Metmyoglobin; Phosphoric acid (PubChem CID: 1004); Sodium hydroxide (PubChem CID: 14798); Sulphuric acid (PubChem CID: 1118); TBARS; TVB-N; Terpenoid (PubChem CID: 5281400); Trichloroacetic acid (PubChem CID: 6421); Trimethylamine (PubChem CID: 1146)