The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham

Bi, Yao; Zhou, Guanghong; Pan, Daodong; Wang, Ying; Dang, Yali; Liu, Junhua; Jiang, Meifen; Cao, Jinxuan

doi:10.1007/s11694-019-00195-4

Cited by 10 publications

(3 citation statements)

References 40 publications

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“…Sensory evaluation was carried out referring to Bi et al [14] with slight changes. The sensory panel was consisted of 5 men and 5 women aged from 23 to 30 years old.…”

Section: Methodsmentioning

confidence: 99%

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Zhang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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“…Sensory evaluation was carried out referring to Bi et al [14] with slight changes. The sensory panel was consisted of 5 men and 5 women aged from 23 to 30 years old.…”

Section: Methodsmentioning

confidence: 99%

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Zhang

Zhou

et al. 2021

Ultrasonics Sonochemistry

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“…It is also effective in delaying lipid oxidation and preventing the increase in biogenic amines and total volatile basic nitrogen (TVB‐N) by reducing microbial counts of fresh sausage during storage . However, the application of essential oils in meat preservation is dose dependent . Essential oils at high concentrations may decrease the score of the overall aroma of meat products .…”

Section: Introductionmentioning

confidence: 99%

Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase‐change material package

et al. 2020

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BACKGROUND In this study, we evaluated the combined effect of cinnamon essential oil (CEO) microemulsions, and a temperature buffering package using phase‐change material (PCM) microcapsules on the physicochemical property, lipid oxidation, and bacterial load of traditional Chinese pork balls (shi zi tou) during temperature fluctuation storage for 9 days. RESULTS Transmission electron microscope characterization revealed that n‐tetradecane microcapsules possessed a core‐shell spherical shape with a size ranging from 300 to 600 nm. The use of n‐tetradecane microcapsule packaging was found to maintain cold storage temperature efficiently. After 9 days of storage, the combination of CEO microemulsions with n‐tetradecane microcapsules did not lead to changes in the color parameters of pork balls. At day 9, n‐tetradecane microcapsules, used alone or in combination with CEO microemulsions, showed lower thiobarbituric acid reactive substances (TBARS) values than the control group, while their combination exhibited the lowest pH and 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) values. Furthermore, the combination treatment retarded the growth of total plate count, lactic acid bacteria, Enterobacteriaceae, and Staphylococcus spp. after 4 and 9 days. CONCLUSIONS The combinations of CEO microemulsions and PCM microcapsules could extend the shelf‐life of cooked pork products, suggesting a feasible strategy for meat preservation. © 2020 Society of Chemical Industry

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“…Similar to the Jinhua ham, THSL also exhibited strong meaty and greasy notes. However, the other dominant aroma profiles of the ham included rancid flavor as well as cured, sour, and caramel flavors, which were different from the smoky, woody, roasty, and spicy characteristics of the THSL [28].…”

Section: Sensory Evaluationmentioning

confidence: 91%

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

Zhang

et al. 2020

Foods

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The key aroma compounds in smoke-cured pork leg were characterized by gas chromatography–olfactometry coupled with aroma extract dilution analysis (GC–O/AEDA), odor activity value (OAV), recombination modeling, and omission tests. Ranking analysis showed that pork leg smoke-cured for 18 days had the best sensory qualities, with strong meaty, smoky, roasty, woody, and greasy attributes. Thirty-nine aroma-active regions with flavor dilution (FD) factors ranging from 9 to 6561 were detected. Overall, 3-ethylphenol had the highest FD factor of 6561, followed by 2,6-dimethoxyphenol, 3,4-dimethylphenol, 4-ethylguaiacol, 4-methylguaiacol, 3-methylphenol, and 2-acetyl-1-pyrroline, with FD ≥243. Among 39 aroma compounds, 27 compounds with OAVs ≥1 and were potent odorants. A similarity of 90.73% between the recombination model and traditional Hunan Smoke-cured Pork Leg (THSL) sample was obtained. Omission tests further confirmed that (E)-2-nonenal, 2-methoxy-4-vinylphenol, guaiacol, 3-ethylphenol, 2,6-dimethylphenol, 2-acetyl-1-pyrroline, and methional were key odorants in smoke-cured pork leg. Additionally, 2-acetyl-1-pyrroline (38.88 μg/kg), which contributes to a roasty aroma, was characterized here as a key odorant of smoke-cured pork leg for the first time.

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The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham

Cited by 10 publications

References 40 publications

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS

Preservation of traditional Chinese pork balls supplemented with essential oil microemulsion in a phase‐change material package

Characterization of the Key Aroma Compounds in Traditional Hunan Smoke-Cured Pork Leg (Larou, THSL) by Aroma Extract Dilution Analysis (AEDA), Odor Activity Value (OAV), and Sensory Evaluation Experiments

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