An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage
In this study, pepper (<i>Zanthoxylum bungeanum Maxim.</i>) 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 additi...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/13/23/3972 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850106497708589056 |
|---|---|
| author | Shengming Zhao Mengke Li Mengran Hei Yanyan Zhao Jingjun Li Zhuangli Kang Hanjun Ma Guoyuan Xiong |
| author_facet | Shengming Zhao Mengke Li Mengran Hei Yanyan Zhao Jingjun Li Zhuangli Kang Hanjun Ma Guoyuan Xiong |
| author_sort | Shengming Zhao |
| collection | DOAJ |
| description | In this study, pepper (<i>Zanthoxylum bungeanum Maxim.</i>) 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, <i>a</i>* value, <i>b</i>* value, and chewiness. The LF-NMR results showed that the addition of ZL extract shortened the T<sub>2</sub> 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. |
| format | Article |
| id | doaj-art-3bfa2a5c5e5740bdaa20f327e62e782c |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-3bfa2a5c5e5740bdaa20f327e62e782c2025-08-20T02:38:49ZengMDPI AGFoods2304-81582024-12-011323397210.3390/foods13233972An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During StorageShengming Zhao0Mengke Li1Mengran Hei2Yanyan Zhao3Jingjun Li4Zhuangli Kang5Hanjun Ma6Guoyuan Xiong7School of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, ChinaSchool of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, ChinaSchool of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, ChinaSchool of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, ChinaSchool of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, ChinaSchool of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, ChinaSchool of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, ChinaSchool of Food Engineering, Anhui Science and Technology University, No.9 Donghua Road, Fengyang 233100, ChinaIn this study, pepper (<i>Zanthoxylum bungeanum Maxim.</i>) 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, <i>a</i>* value, <i>b</i>* value, and chewiness. The LF-NMR results showed that the addition of ZL extract shortened the T<sub>2</sub> 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.https://www.mdpi.com/2304-8158/13/23/3972ZL extractlarouquality changewater distributionprotein structure |
| spellingShingle | Shengming Zhao Mengke Li Mengran Hei Yanyan Zhao Jingjun Li Zhuangli Kang Hanjun Ma Guoyuan Xiong An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage Foods ZL extract larou quality change water distribution protein structure |
| title | An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage |
| title_full | An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage |
| title_fullStr | An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage |
| title_full_unstemmed | An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage |
| title_short | An Evaluation of the Effects of Pepper (<i>Zanthoxylum bungeanum Maxim.</i>) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage |
| title_sort | evaluation of the effects of pepper i zanthoxylum bungeanum maxim i leaf extract on the physiochemical properties and water distribution of chinese cured meat larou during storage |
| topic | ZL extract larou quality change water distribution protein structure |
| url | https://www.mdpi.com/2304-8158/13/23/3972 |
| work_keys_str_mv | AT shengmingzhao anevaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT mengkeli anevaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT mengranhei anevaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT yanyanzhao anevaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT jingjunli anevaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT zhuanglikang anevaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT hanjunma anevaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT guoyuanxiong anevaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT shengmingzhao evaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT mengkeli evaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT mengranhei evaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT yanyanzhao evaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT jingjunli evaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT zhuanglikang evaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT hanjunma evaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage AT guoyuanxiong evaluationoftheeffectsofpepperizanthoxylumbungeanummaximileafextractonthephysiochemicalpropertiesandwaterdistributionofchinesecuredmeatlarouduringstorage |