Effect of Piper Extracts on Pork Stability

Abstract

Antioxidant effects of black pepper (Piper guineense) essential oil and oleoresin on fresh and cooked ground pork patties were evaluated at inclusion levels of 0.25 and 0.50% of meat weight. Patties were stored for 16 weeks at room temperature (27 ± 1C). Thiobarbituric acid (TBA) and peroxide values (PVs) of patties were measured as indicators of lipid oxidation at 27 ± 1C for 16 weeks. Mean TBA and PVs were high for the controls (no Piper extracts), 16.78 mg malonaldehyde/Kg and 28.52 MEK/g, and 11.76 mg malonaldehyde/kg and 9.32 MEK/g, respectively, for fresh and cooked patties. At the use levels of 0.25 and 0.50% of both extracts, patties had lower TBA and PVs than the control throughout the storage period. At the use level of 0.25%, both extracts had lower TBA and PV than the controls. Antioxidant effects of extracts increased with increased use levels from 0.25 to 0.50% of meat weight. The essential oil had better antioxidant effect than the oleoresin at both use levels. The TBA and PV decreased as the extracts increased in concentration. However, both were more effective antioxidants in cooked pork than in fresh pork. This implies that they are more effective antioxidants in pure autoxidation than in heme‐catalyzed oxidation and that both have antioxidant activity. PRACTICAL APPLICATIONS This work has proven the practical value of Piper guineense fruits in traditional food flavoring and medicine. The essential oil and oleoresin as in this work prove to have good flavoring and antioxidant properties. They will be of good use in model foods, even at a commercial scale. Both will be good flavoring and antioxidant ingredients in home‐prepared or canned meat, fish and soups. Both will also be of practical value in pastries and bakery products like biscuits, bread and pies. More volumes and brands of products will be in circulation. Oxidative deterioration will be checked and, hence, longer shelf life for the products. Their antioxidant effects will also extend to the consumers as oxidative damages of vital tissues of the consumers will be prevented, making the consumer healthier.

ω-3 in meat products: benefits and effects on lipid oxidative stability

“…Rojas and Brewer, 128 Nissen et al, 130 Lara et al, 131 Sebranek et al, 133 Doolaege et al, 136 Sasse et al, 102 Lara et al, 131 Ugwuona, 177 McCarthy et al 148 …”

“…Peppers are also used as antioxidant agents in meat products. One study compared the antioxidant power of black pepper ( Piper guineense ) essential oil with rosemary oleoresin in raw and cooked ground pork, and found that black pepper oil was effective at reducing TBARS . The addition of different species of the genus Capsicum also conferred an antioxidant effect in raw and cooked pork …”