Effect of chilli seed oil on storage characteristics of pork meat at low temperature

Authors

SHEN Wenjiao, Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Innovation Demonstration Base for Integration of Technology and Education, Tianjin 300384, China
HE Xinyi, Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Innovation Demonstration Base for Integration of Technology and Education, Tianjin 300384, China
ZHEN Runying, Department of Food Science and Biotechnology, Tianjin Agriculture University, Tianjin 300384, China; Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300384, China; Tianjin Agricultural Innovation Demonstration Base for Integration of Technology and Education, Tianjin 300384, China
FENG Changlu, Tianjin Hong Lu Food Co. Ltd, Tianjin 301713, China
LIU Bin, Tianjin Hong Lu Food Co. Ltd, Tianjin 301713, China

Abstract

The effects of the addition of chilli seed oil and different packaging methods of pork meat at 4 ℃ were studied, on the texture, color difference, water retention, volatile nitrogen, TBARS and colony count, to explore the preservation effect on pork meat emulsion. The results indicate that the red value of the meat emulsion was increased by the addition of chilli seed oil, and the addition had a positive effect on the pH and hardness of the meat emulsion. The fat oxidation and the protein oxidation of the meat emulsion get slow by the combination of the chilli seed oil and the vacuum packaging. The TBARS of control group had reached 1.95 mg/kg on the 9th day but only 1.39 mg/kg in the chilli seed oil group, the TVB-N value of the control group reached 28.7 mg/100 g at the 9th day, while the chilli seed oil group reached the 16.8 mg/100 g. It can effectively extend the shelf life of meat more than 2 days in the combination of chilli seed oil and vacuum packaging.

Publication Date

5-28-2017

First Page

128

Last Page

133,140

DOI

10.13652/j.issn.1003-5788.2017.05.027

Recommended Citation

Wenjiao, SHEN; Xinyi, HE; Runying, ZHEN; Changlu, FENG; and Bin, LIU (2017) "Effect of chilli seed oil on storage characteristics of pork meat at low temperature," Food and Machinery: Vol. 33: Iss. 5, Article 27.
DOI: 10.13652/j.issn.1003-5788.2017.05.027
Available at: https://www.ifoodmm.cn/journal/vol33/iss5/27

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