Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China.
Meat Sci. 2021 Jan;171:108269. doi: 10.1016/j.meatsci.2020.108269. Epub 2020 Aug 1.
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 °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.
本研究探讨了添加不同水平的肉桂皮油对羊肉糜品质的防腐效果。背最长肌（LTL）肉样用 0（对照）、0.01%、0.025%、0.05%和 0.5%的肉桂皮油处理，并在 4°C下储存 16 天。与对照组相比，在储存的第 4 天至第 16 天，TVC、乳酸菌和肠杆菌科的微生物种群数量减少了 0.6 至 1.9 log CFU/g。添加 0.025%和 0.05%肉桂皮油的样品的硫代巴比妥酸反应物（TBARS）和 pH 值较低，但 L、a、R630/580 和色差值较高，均显著优于其他样品（P<0.05）。在储存 12 天后，添加 0.01%、0.025%和 0.05%肉桂皮油的样品的氧合肌红蛋白的相对含量显著高于其他处理（P<0.05）。综上所述，0.025%和 0.05%的肉桂皮油对羊肉糜在储存期间的品质具有更好的防腐效果。
