Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage |
Hussain, Zubair
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs)
Li, Xin (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs) Ijaz, Muawuz (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs) Xiao, Xiong (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs) Hou, Chengli (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs) Zheng, Xiaochun (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs) Ren, Chi (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs) Zhang, Dequan (Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs) |
1 | Jiang J, Xiong YL. 2016. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Sci 120:107-117. DOI |
2 | Jayaprakasha GK, Negi PS, Jena BS, Jagan Mohan Rao L. 2007. Antioxidant and antimutagenic activities of Cinnamomum zeylanicum fruit extracts. J Food Compos Anal 20:330-336. DOI |
3 | Krala L. 2001. Colour stability of meat at low processing degree. Chlodnictwo 7:36-42. |
4 | Keokamnerd T, Acton JC, Han IY, Dawson PL. 2008. Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere. Poult Sci 87:170-179. DOI |
5 | Khaleque MA, Keya CA, Hasan KN, Hoque MM, Inatsu Y, Bari ML. 2016. Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures. LWT-Food Sci Technol 74:219-223. DOI |
6 | Alfonzo A, Martorana A, Guarrasi V, Barbera M, Gaglio R, Santulli A, Settanni L, Galati A, Moschetti G, Francesca N. 2017. Effect of the lemon essential oils on the safety and sensory quality of salted sardines (Sardina pilchardus Walbaum 1792). Food Control 73:1265-1274. DOI |
7 | Al-Sahlany ST. 2017. Production of biodegradable film from soy protein and essential oil of lemon peel and use it as cheese preservative. Basrah J Agri Sci 30:27-35 DOI |
8 | Bajpai VK, Sharma A, Baek KH. 2013. Antibacterial mode of action of Cudrania tricuspidata fruit essential oil, affecting membrane permeability and surface characteristics of food-borne pathogens. Food Control 32:582-590. DOI |
9 | Kuspradini H, Putri AS, Sukaton E, Mitsunaga T. 2016. Bioactivity of essential oils from leaves of Dryobalanops lanceolata, Cinnamomum burmannii, Cananga odorata, and Scorodocarpus borneensis. Agric Agric Sci Procedia 9:411-418. DOI |
10 | Appendini P, Hotchkiss JH. 2002. Review of antimicrobial food packaging. Innov Food Sci Emerg Technol 3:113-126. DOI |
11 | Madsen HL, Bertelsen G. 1995. Spices as antioxidants. Trends Food Sci Technol 6:271-277. DOI |
12 | Li X, Zhang Y, Li Z, Li M, Liu Y, Zhang D. 2017. The effect of temperature in the range of -0.8 to on lamb meat color stability. Meat Sci 134:28-33. DOI |
13 | Lucera A, Costa C, Conte A, Del Nobile MA. 2012. Food applications of natural antimicrobial compounds. Front Microbiol 3:287. DOI |
14 | Lynch MP, Faustman C. 2000. Effect of aldehyde lipid oxidation products on myoglobin. J Agric Food Chem 48:600-604. DOI |
15 | Masniyom P, Benjakul S, Visessanguan W. 2002. Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging. J Sci Food Agric 82:873-880. DOI |
16 | Ozogul Y, Yuvka I, Ucar Y, Durmus M, Kosker AR, Oz, M, Ozogul F. 2017. Evaluation of effects of nanoemulsion based on herb essential oils (rosemary, laurel, thyme and sage) on sensory, chemical and microbiological quality of rainbow trout (Oncorhynchus mykiss) fillets during ice storage. LWT-Food Sci Technol 75:677-684. DOI |
17 | Ozunlu O, Ergezer H, Gokce R. 2018. Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts. LWT-Food Sci Technol 98:477-484. DOI |
18 | Radha Krishnan K, Babuskin S, Babu PAS, Fayidh MA, Sabina K, Archana G, Sivarajan M, Sukumar M. 2014. Bio protection and preservation of raw beef meat using pungent aromatic plant substances. J Sci Food Agric 9412:2456-2463. DOI |
19 | Brilliana IN, Manuhara GJ, Utami R, Khasanah LU. 2017. The effect of cinnamon bark (Cinnamomum burmanii) essential oil microcapsules on vacuumed ground beef quality. IOP Conf Ser Mater Sci Eng 193:012057. DOI |
20 | Belles M, Alonso V, Roncales P, Beltran JA. 2017. Effect of borage and green tea aqueous extracts on the quality of lamb leg chops displayed under retail conditions. Meat Sci 129:153-160. DOI |
21 | Chaijan M, Benjakul S, Visessanguan W, Faustman C. 2005. Changes of pigments and color in sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) muscle during iced storage. Food Chem 93:607-616. DOI |
22 | Devatkal SK, Naveena BM. 2010. Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage. Meat Sci 85:306-311. DOI |
23 | Dragland S, Senoo H, Wake K, Holte K, Blomhoff R. 2003. Several culinary and medicinal herbs are important sources of dietary antioxidants. J Nutr 133:1286-1290. DOI |
24 | Ghabraie M, Vu KD, Tata L, Salmieri S, Lacroix M. 2016. Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat. LWT-Food Sci Technol 66:332-339. DOI |
25 | Dudonne S, Vitrac X, Coutiere P, Woillez M, Merillon JM. 2009. Comparative study of antioxidant properties and total phenolic content of 30 plant extracts of industrial interest using DPPH, ABTS, FRAP, SOD, and ORAC assays. J Agric Food Chem 57:1768-1774. DOI |
26 | Elahi R, Mu TH. 2017. High hydrostatic pressure (HHP)-induced structural modification of patatin and its antioxidant activities. Molecules 22:438. DOI |
27 | Falowo AB, Fayemi PO, Muchenje V. 2014. Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review. Food Res Int 64:171-181. DOI |
28 | Shahidi F, Zhong Y. 2010. Novel antioxidants in food quality preservation and health promotion. Eur J Lipid Sci Technol 112:930-940. DOI |
29 | Rysman T, Van Hecke T, Van Poucke C, De Smet S, Van Royen G. 2016. Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties. Food Chem 209:177-184. DOI |
30 | Shadman S, Hosseini SE, Langroudi HE, Shabani S. 2017. Evaluation of the effect of a sunflower oil-based nanoemulsion with Zataria multiflora Boiss. essential oil on the physicochemical properties of rainbow trout (Oncorhynchus mykiss) fillets during cold storage. LWT-Food Sci Technol 79:511-517. DOI |
31 | Shaltout FA, Thabet MG, Koura HA. 2017. Impact of some essential oils on the quality aspect and shelf life of meat. J Nutr Food Sci 7:647. |
32 | Sivarajan M, Lalithapriya U, Mariajenita P, Vajiha BA, Harini K, Madhushalini D, Sukumar M. 2017. Synergistic effect of spice extracts and modified atmospheric packaging towards non-thermal preservation of chicken meat under refrigerated storage. Poult Sci 96:2839-2844. DOI |
33 | Terns MJ, Milkowski AL, Rankin SA, Sindelar JJ. 2011. Determining the impact of varying levels of cherry powder and starter culture on quality and sensory attributes of indirectly cured, emulsified cooked sausages. Meat Sci 88:311-318. DOI |
34 | Xia X, Kong B, Liu Q, Liu J. 2009. Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles. Meat Sci 83:239-245. DOI |
35 | Zhang J, Wang Y, Pan DD, Cao JX, Shao XF, Chen YJ, Sun YY, Ou CR. 2016. Effect of black pepper essential oil on the quality of fresh pork during storage. Meat Sci 117:130-136. DOI |
36 | Radha Krishnan K, Babuskin S, Babu PAS, Sivarajan M, Sukumar M. 2015. Evaluation and predictive modeling the effects of spice extracts on raw chicken meat stored at different temperatures. J Food Eng 166:29-37. DOI |
37 | Grimsrud PA, Xie H, Griffin TJ, Bernlohr DA. 2008. Oxidative stress and covalent modification of protein with bioactive aldehydes. J Bio Chem 283:21837-21841. DOI |
38 | Gutierrez J, Barry-Ryan C, Bourke P. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. Int J Food Microbiol 124:91-97. DOI |
39 | Huang Z, Liu X, Jia S, Luo Y. 2017. Antimicrobial effects of cinnamon bark oil on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage. Food Control 82:316-324. DOI |
40 | ISO. 2003. Microbiology of food and animal feeding stuffs - Horizontal method for the enumeration of microorganisms - Colony-count technique at 30 degrees C. International Organization for Standardization, Geneva, Switzerland. |