Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 degrees C

文献类型： 外文期刊

第一作者： Hussain, Zubair

作者： Hussain, Zubair;Li, Xin;Zhang, Dequan;Hou, Chengli;Ijaz, Muawuz;Bai, Yuqiang;Xiao, Xiong;Zheng, Xiaochun

作者机构：

关键词： Lamb; Cinnamon bark oil; Meat quality; Antimicrobial activity; Storage

期刊名称：MEAT SCIENCE （ 影响因子：5.209； 五年影响因子：5.305 ）

ISSN： 0309-1740

年卷期： 2021 年 171 卷

页码：

收录情况： SCI

摘要： The study explored the preservative effects of adding different levels of cinnamon bark oil on meat quality of ground lamb. The longissimus thoracis et lumborum (LTL) meat samples were treated with 0 (control), 0.01%, 0.025%, 0.05%, and 0.5% of cinnamon bark oil and stored at 4 degrees C for 16 days. Microbial populations of TVC, lactic acid bacteria, and Enterobacteriaceae were reduced up to 0.6 to 1.9 log CFU/g than control from day 4 to 16 during storage. The samples adding 0.025% and 0.05% cinnamon bark oil showed lower thiobarbituric acid reactive substance (TBARS) and pH values but higher L*, a*, R630/580 and Chroma values than all the other samples (P < 0.05). The relative content of oxymyoglobin was higher for 0.01%, 0.025%, and 0.05% cinnamon bark oil samples after 12 days of storage than other treatments (P < 0.05). In conclusion, cinnamon bark oil of 0.025% and 0.05% had a better preservative effect on the lamb meat quality during storage.

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