Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 2740–2750 | Cite as

The effect of coating incorporated with black pepper essential oil on the lipid deterioration and aroma quality of Jinhua ham

  • Yao Bi
  • Guanghong Zhou
  • Daodong Pan
  • Ying WangEmail author
  • Yali Dang
  • Junhua Liu
  • Meifen Jiang
  • Jinxuan CaoEmail author
Original Paper


Jinhua ham is a popular traditional dry-cured meat product in China and South-east Asia and highly susceptible to quality deterioration during storage. Coating incorporated with black pepper essential oil was applied to suppress lipid deterioration and improve the aroma quality of Jinhua hams. Four treatments of without coating (CK), base formula coating (BC), BC + low concentration BPEO (0.05%) (LCBPEO) and BC + high concentration BPEO (0.1%) (HCBPEO) were used for the coating of hams. The samples were analyzed for lipolysis, lipid oxidation, volatile compounds and aroma sensory after 4 months of storage at room temperature. Results showed that HCBPEO decreased (p < 0.05) thiobarbituric acid reactive substances (17.39–52.17%), LCBPEO and HCBPEO decreased (p < 0.05) lipolytic enzymes (23.94–603.57%) and lipoxygenase activities (25.58–94.29%), volatile compounds derived from lipid oxidation (47.01–115.10%), while increased (p < 0.05) contents of polyunsaturated fatty acids (18.26–43.59%) and total fatty acids (5.43–7.43%), compared with CK and BC during storage. LCBPEO and HCBPEO have higher scores (p < 0.05) of the overall aroma compared to CK and BC; We concluded that LCBPEO and HCBPEO treatments have potential to suppress lipid deterioration and improve the score of the overall aroma of dry-cured meat products during storage.


Black pepper essential oil Incorporation coating Lipid deterioration Aroma quality Jinhua ham 



This work was supported by National Key R&D Program of China (2016YFD0401502), National Natural Science Foundation of China (31471681), Science Foundation of Zhejiang Province (LR18C200003), Modern Agricultural Technical System Foundation (CARS-43-17), Scientific and Technological program of Ningbo (2017A610286 and 2016C10061), and K.C. Wong Magna Fund in Ningbo University.


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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Yao Bi
    • 1
  • Guanghong Zhou
    • 2
  • Daodong Pan
    • 1
  • Ying Wang
    • 1
    Email author
  • Yali Dang
    • 1
  • Junhua Liu
    • 3
  • Meifen Jiang
    • 4
  • Jinxuan Cao
    • 1
    Email author
  1. 1.Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingboChina
  2. 2.Meat Research Center, College of Food Science and TechnologyNanjing Agricultural UniversityNanjingChina
  3. 3.Jinhua Zongze Ham CorporationJinhuaChina
  4. 4.Huatong Meat Products Corporation of ZhejiangYiwuChina

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