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

• 발행기관: 한국축산식품학회
• 저자명: Zubair Hussain Xin Li Muawuz Ijaz Xiong Xiao Chengli Hou Xiaochun Zheng Chi Ren Dequan Zhang
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제40권 제3호, 311~322쪽, 전체 12쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2020.04.30

영문 초록

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℃ 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.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusions

키워드

lamb Chinese cinnamon meat quality storage