Application of pepper oil nanoemulsion by high-speed homogenization method on meat preservation

Abstract

Black pepper has been a kind of Vietnamese traditional spices for very long time. Especially, black pepper has been often utilized in Vietnamese meat products in order to preserve and give flavour. Therefore, black pepper essential oil which has bioactivities such as antimicroorganism, antioxidant,...could be used as food preservative. In this study, black pepper essential oil nanoemulsion was formulated by high-speed homogenization then added to meat (pork and chicken) as a preservative. Initially, fresh meats dripped into nanoemulsion for 5 minutes showed lower quantity of aerobic microorganism than 1% salt solution or distilled water till 4 days at 10oC storage. Additionally, we cured pork and chicken in 2 ways (seasoning only (salt, sugar, food enhancer) and seasoning together with essential oil nanoemulsion) for 12 days. All of the curing meats containing nanoemulsion had better quality and their number of areobic microorganism cell was below 6 Log CFU/g after 9 days, while the Log CFU/g of the other samples increased over 6 after 3 days.

Keywords

• bảo quản thịt
• hệ nhũ tương nano
• tinh dầu tiêu đen
• đồng hóa tốc độ cao