Abstract

In this study, pepper (Zanthoxylum bungeanum Maxim.) leaf (ZL) extract was added to larou to investigate the improvement in the quality of physicochemical properties, texture, water distribution, and microorganism growth during storage for 20 days. Based on the results, the addition of ZL extract significantly retarded the increase in cooking loss, TBARS value, hardness, and microorganism growth. Moreover, the addition of ZL extract decreased the pH value, lightness, and microorganism counts, and increased the moisture content, total soluble protein content, a* value, b* value, and chewiness. The LF-NMR results showed that the addition of ZL extract shortened the T2 relaxation time and boosted the proportion of immobilized water, facilitating the validation of the improvement in water retention of larou during storage. The FT-IR results indicated that the addition of ZL extract influenced the protein secondary structure by inducing the conversion of α-helices to β-sheet structures. Accordingly, ZL extract has the potential to serve as a natural antioxidant, effectively helping to ameliorate the quality properties of cured meat products during storage.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.