An Evaluation of the Effects of Pepper (Zanthoxylum bungeanum Maxim.) Leaf Extract on the Physiochemical Properties and Water Distribution of Chinese Cured Meat (Larou) During Storage.

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.