Effect of black pepper essential oil on the quality of fresh pork during storage

Meat Sci. 2016 Jul:117:130-6. doi: 10.1016/j.meatsci.2016.03.002. Epub 2016 Mar 2.

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.

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).

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Food Preservatives
  • Food Quality*
  • Food Storage*
  • Male
  • Meat / analysis*
  • Oils, Volatile / chemistry*
  • Piper nigrum / chemistry*
  • Swine
  • Thiobarbituric Acid Reactive Substances
  • Time Factors

Substances

  • Food Preservatives
  • Oils, Volatile
  • Thiobarbituric Acid Reactive Substances