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).
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