Storage Stability and Flavor Change of Marinated Pork
Yin Zhang,
Hui Li,
Yingjie Zhang,
Linguo Wang,
Pengcheng Zhang,
Jianlin Jia,
Haichuan Peng,
Qin Qian,
Jiaming Zhang,
Zhongli Pan,
Dayu Liu,
Liming Zhao
Affiliations
Yin Zhang
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
Hui Li
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
Yingjie Zhang
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
Linguo Wang
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
Pengcheng Zhang
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
Jianlin Jia
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
Haichuan Peng
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
Qin Qian
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
Jiaming Zhang
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
Zhongli Pan
Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
Dayu Liu
Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China
Liming Zhao
R&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, China
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), Ca2+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.
