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. 2022 Jan;59(1):179-191.
doi: 10.1007/s13197-021-04998-6. Epub 2021 Feb 8.

Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage

Zefu Wang  1 , Zhifei He  1   2 , Dong Zhang  1 , Xiaosi Chen  1 , Hongjun Li  1   2   3
Affiliations

Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage

Zefu Wang et al. J Food Sci Technol. 2022 Jan.

Abstract

In this paper, the components of Zanthoxylum bungeanum Maxim. essential oil (ZBMEO) were analyzed. The efficacy of different concentrations of ZBMEO on the change in physical and chemical indicators of the rabbit meat patty was evaluated. Furthermore, kinetics models were employed to calculate the lipid oxidation induction period and microbial growth lag time. GC-MS analysis revealed that the major chemical components in ZBMEO included linalool, limonene, and sabinene. Results of the storage experiment indicated that ZBMEO had a good inhibition effect on lipid and protein oxidation, microbial growth, and formation of TVB-N, as well as slowed down the rate of change in color and pH during the 12 days storage time of rabbit meat. The models showed that adding ZBMEO could delay the lipid oxidation induction period, and extend the microbial growth lag time. Overall data showed that ZBMEO is a promising natural additive to maintain the quality of rabbit meat patty.

Keywords: Kinetic models; Lipid and protein oxidation; Quality index; Rabbit meat; Zanthoxylum bungeanum maxim. essential oil.

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Conflict of interest statement

Conflicts of interestAuthors declare that there is no conflict of interest.

Figures

Fig. 1
Fig. 1
Effect of ZBMEO and BHT on the change of total microbial counts (a), TVB-N values (b), pH values (c), carbonyl contents (d), and sulfhydryl contents (E) for all groups of rabbit meat patties during chilled storage. BHT, butylated hydroxyl toluene. Control, no additive; 0.1% ZBMEO, 0.3% ZBMEO and 0.5% ZBMEO were represent add 0.1%, 0.3% and 0.5% ZBMEO, respectively. Different capital letters (A–F) indicate the significant differences of the same treatment at different storage time (P < 0.05). Different lowercase letters (a–d) indicate significant differences between different treatments within the same storage time (P < 0.05)
Fig. 2
Fig. 2
Effect of ZBMEO and BHT on the change of PV (a), TBARS values (b), hexanal values (c), L* value (d), a* value (e), and b* value (f) of rabbit meat patties during chilled storage. BHT, butylated hydroxyl toluene. Control, no additive; 0.1% ZBMEO, 0.3% ZBMEO and 0.5% ZBMEO were represent add 0.1%, 0.3% and 0.5% ZBMEO, respectively. Different capital letters (A–F) indicate the significant differences of the same treatment at different storage time (P < 0.05). Different lowercase letters (a–c) indicate significant differences between different treatments within the same storage time (P < 0.05)
Fig. 3
Fig. 3
Effect of ZBMEO and BHT on Sensory evaluation of rabbit meat patties during chilled storage. BHT, butylated hydroxyl toluene. Control, no additive; 0.1% ZBMEO, 0.3% ZBMEO and 0.5% ZBMEO were represent add 0.1%, 0.3% and 0.5% ZBMEO, respectively. a Sensory evaluation on the initial day of storage for all groups; b sensory evaluation on the 2 days of storage for all groups; c sensory evaluation on the 4 days of storage for all groups; d Sensory evaluation on the 6 days of storage for all groups; e Sensory evaluation on the 8 days of storage for all groups; f Sensory evaluation on the 10 days of storage for all groups; g sensory evaluation on the 12 days of storage for all groups
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