Storage Stability and Flavor Change of Marinated Pork

Zhang, Yin; Li, Hui; Zhang, Yingjie; Wang, Linguo; Zhang, Pengcheng; Jia, Jianlin; Peng, Haichuan; Qian, Qin; Zhang, Jiaming; Pan, Zhongli; Liu, Dayu; Zhao, Liming

doi:10.3390/foods11131825

Open AccessArticle

Storage Stability and Flavor Change of Marinated Pork

by

Yin Zhang

^1,*

,

Hui Li

¹,

Yingjie Zhang

¹

,

Linguo Wang

¹,

Pengcheng Zhang

¹,

Jianlin Jia

¹,

Haichuan Peng

¹,

Qin Qian

¹,

Jiaming Zhang

¹,

Zhongli Pan

²,

Dayu Liu

¹ and

Liming Zhao

³

¹

Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China

²

Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA

³

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

^*

Author to whom correspondence should be addressed.

Foods 2022, 11(13), 1825; https://doi.org/10.3390/foods11131825

Submission received: 8 May 2022 / Revised: 8 June 2022 / Accepted: 18 June 2022 / Published: 21 June 2022

(This article belongs to the Topic Food Processing and Preservation)

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Abstract

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.

Keywords: marinated pork; chili essential oils; pepper essential oils; flavor; umami taste

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MDPI and ACS Style

Zhang, Y.; Li, H.; Zhang, Y.; Wang, L.; Zhang, P.; Jia, J.; Peng, H.; Qian, Q.; Zhang, J.; Pan, Z.; et al. Storage Stability and Flavor Change of Marinated Pork. Foods 2022, 11, 1825. https://doi.org/10.3390/foods11131825

AMA Style

Zhang Y, Li H, Zhang Y, Wang L, Zhang P, Jia J, Peng H, Qian Q, Zhang J, Pan Z, et al. Storage Stability and Flavor Change of Marinated Pork. Foods. 2022; 11(13):1825. https://doi.org/10.3390/foods11131825

Chicago/Turabian Style

Zhang, Yin, Hui Li, Yingjie Zhang, Linguo Wang, Pengcheng Zhang, Jianlin Jia, Haichuan Peng, Qin Qian, Jiaming Zhang, Zhongli Pan, and et al. 2022. "Storage Stability and Flavor Change of Marinated Pork" Foods 11, no. 13: 1825. https://doi.org/10.3390/foods11131825

APA Style

Zhang, Y., Li, H., Zhang, Y., Wang, L., Zhang, P., Jia, J., Peng, H., Qian, Q., Zhang, J., Pan, Z., Liu, D., & Zhao, L. (2022). Storage Stability and Flavor Change of Marinated Pork. Foods, 11(13), 1825. https://doi.org/10.3390/foods11131825

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Storage Stability and Flavor Change of Marinated Pork

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