Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage

文献类型： 外文期刊

第一作者： Hussain, Zubair

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

作者机构：

关键词： lamb; Chinese cinnamon; meat quality; storage

期刊名称：FOOD SCIENCE OF ANIMAL RESOURCES （ 影响因子：2.471； 五年影响因子：2.471 ）

ISSN： 2636-0772

年卷期： 2020 年 40 卷 3 期

页码：

收录情况： SCI

摘要： This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4 degrees C and examined for pH, color, lipid oxidation (thiobarbituric acid reactive substances) and total viable counts (TVC). The results demonstrated that pH values were declined with the increase of Chinese cinnamon levels compared to control group. The L* values throughout the storage were significantly higher (p<0.05) in the control group than in other treatment groups, while a* values were decreased with the increase of Chinese cinnamon levels. The addition of Chinese cinnamon powder strongly inhibited (p<0.05) thiobarbituric acid reactive substances (TBARS) and TVC in all treated samples. It can be concluded that Chinese cinnamon powder in lower concentration 0.5% has the ability to maintain the quality of ground lamb in comparison with other treated samples.

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