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<p>The efficacy of dl-α-tocopherol and optimized white pepper extract (OWPe) on quality indices (fatty acid (FA), 2-thiobarbituric acid reactive substances (TBARs), microbial count, and physicochemical parameters) of pork subjected to various storage conditions were investigated. OWPe was prepared (300&#xa0;W, 280 mL, 85.21&#xa0;min, and 0.40&#xa0;mm) post upscale of desirability (60.4% − 71.2%). Next, fresh pork (100&#xa0;g) was apportioned to treatment groups comprising Control (0% antioxidant), vitamin (Vit.) E (0.033&#xa0;g of dl-α-tocopherol) and WPE (100 mL of OWPe) and immersed in aqueous solution (45&#xa0;min), followed by storage (± 4&#xa0;°C) in polythene bags on days (d) 0, 5, and 10 in a completely randomized design. Additive uptake was highest in WPE. The extract did not influence (<i>p</i> &gt; 0.05) the meat pH or cooking loss (%), but the pork FA content, microbial count, and TBARS were affected (<i>p</i> &lt; 0.05). WPE had the highest α-linolenic acid (0.31), monounsaturated FA (MUFA) (1.43), polyunsaturated FA (PUFA) (0.52), UFA (1.95), MUFA: SFA (0.43), and PUFA: SFA (0.16) values. The index of atherogenicity of pork was lower in Control (0.57) and WPE (0.57) than in Vit. E (0.62). Extract * storage days’ interaction lowered TBC (6.98; 6.91) and coliform (1.60; 1.50) in Control and WPE on d 10, while pH was reduced in WPE (6.70) than in Control (6.85). OWPe preferentially conserved FA indices, which is significant to meat consumers. For future improvements, increasing extract desirability value, alongside the application of packaging films to limit oxygen availability is desirable for enhanced shelf-life of stored pork.</p>

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Efficacy of dl-alpha-tocopherol and optimized white pepper extracts on the quality of pork stored for various durations (± 4 °C)

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  • 发表日期：

    2025年11月7日

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  • Adeola Adegoke,
  • Oluwafunmilayo Oyelude,
  • Silas Hunge,
  • Samuel Olakayode

摘要

The efficacy of dl-α-tocopherol and optimized white pepper extract (OWPe) on quality indices (fatty acid (FA), 2-thiobarbituric acid reactive substances (TBARs), microbial count, and physicochemical parameters) of pork subjected to various storage conditions were investigated. OWPe was prepared (300 W, 280 mL, 85.21 min, and 0.40 mm) post upscale of desirability (60.4% − 71.2%). Next, fresh pork (100 g) was apportioned to treatment groups comprising Control (0% antioxidant), vitamin (Vit.) E (0.033 g of dl-α-tocopherol) and WPE (100 mL of OWPe) and immersed in aqueous solution (45 min), followed by storage (± 4 °C) in polythene bags on days (d) 0, 5, and 10 in a completely randomized design. Additive uptake was highest in WPE. The extract did not influence (p > 0.05) the meat pH or cooking loss (%), but the pork FA content, microbial count, and TBARS were affected (p < 0.05). WPE had the highest α-linolenic acid (0.31), monounsaturated FA (MUFA) (1.43), polyunsaturated FA (PUFA) (0.52), UFA (1.95), MUFA: SFA (0.43), and PUFA: SFA (0.16) values. The index of atherogenicity of pork was lower in Control (0.57) and WPE (0.57) than in Vit. E (0.62). Extract * storage days’ interaction lowered TBC (6.98; 6.91) and coliform (1.60; 1.50) in Control and WPE on d 10, while pH was reduced in WPE (6.70) than in Control (6.85). OWPe preferentially conserved FA indices, which is significant to meat consumers. For future improvements, increasing extract desirability value, alongside the application of packaging films to limit oxygen availability is desirable for enhanced shelf-life of stored pork.