Effect of black pepper essential oil on the quality of fresh pork during storage
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- 作者：Jing Zhanga ; 1 ; Ying Wanga ; 1 ; Dao-Dong Pana ; Jin-Xuan Caoa ; caojinxuan@nbu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Xing-Feng Shaoa ; Yin-Ji Chenb ; Yang-Ying Suna ; Chang-Rong Oua
- 关键词：Malondialdehyde (PubChem CID ; 2736965) ; Trimethylamine (PubChem CID ; 1146) ; Dimethylamine (PubChem CID ; 674) ; Terpenoid (PubChem CID ; 5281400) ; Ethanol (PubChem CID ; 702) ; Trichloroacetic acid (PubChem CID ; 6421) ; Phosphoric acid (PubChem CID ; 1004) ; Sodium hydroxide (PubChem CID ; 14798) ; Boric acid (CID ; 7628) ; Sulphuric acid (PubChem CID ; 1118)
- 刊名：Meat Science
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：117
- 期：Complete
- 页码：130-136
- 全文大小：704 K
文摘
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Black pepper essential oil (BPEO) decreased TBARS and MetMb% values at 3, 6 and 9 days.
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BPEO treatments have higher L* and a* and lower b* values than the control at 6 and 9 days.
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BPEO has higher activity against Gram-negative bacteria than Gram-positive bacteria.
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The inhibition of Pseudomonas spp. and Enterobacteriaceae by BPEO was dose-dependant.