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

doi:10.3390/foods11131825

Foods (Jun 2022)

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

DOI: https://doi.org/10.3390/foods11131825
Journal volume & issue: Vol. 11, no. 13
p. 1825

Abstract

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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.

Published in Foods

ISSN: 2304-8158 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Technology: Chemical technology
Website: http://www.mdpi.com/journal/foods

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