文章基本信息

标题：Storage Stability and Flavor Change of Marinated Pork
本地全文：下载
作者：Yin Zhang ; Hui Li ; Yingjie Zhang 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：13
DOI：10.3390/foods11131825
语种：English
出版社：MDPI Publishing
摘要：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), Ca 2+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.
关键词：enmarinated porkchili essential oilspepper essential oilsflavorumami taste