Effect of Cinnamon Essential Oil and Grape Seed Extract As Functional-Natural Additives in the Production of Cooked Sausage- Impact on Microbiological, Physico-Chemical, Lipid Oxidation and Sensory Aspects, and Fate of Inoculated Clostridium Perfring

Journal of Food Safety, 2019

Posted: 21 Aug 2019

See all articles by Majid Aminzare

Majid Aminzare

Zanjan University of Medical Sciences, Zanjan, Iran

Hossein Tajik

Urmia University

Javad Aliakbarlu

Urmia University

Mohammad Hashemi

Mashhad University of Medical Sciences

Mojtaba Raeisi

Golestan University of Medical Sciences

Date Written: August 17, 2019

Abstract

The present study was conducted to extend the shelf life of Lyoner-type sausages during 40 days of storage at 4 8C with individual and combinational use of natural preservatives including cinnamon essential oil (CEO) and grape seed extract (GSE). The samples were analyzed for physicochemical properties (pH, aw, and color changes), lipid oxidation (thiobarbituric acid reactive substances [TBARS]), microbial quality (Lactic acid bacteria count, total viable count, psychrotrophic count, mold and yeast count, and fate of inoculated Clostridium perfringens), and sensorial characteristics (taste, odor, color, texture, and overall acceptability) at 10-day intervals. Results indicated that using GSE and CEO had higher DE (.55–1.56), a* (13.03–13.91), and lower L* (65.10–66.82), b* (15.40–16.65), whiteness index (59.45–60.60), TBARS values (2.91–3.28), and microbial counts than control at the end of storage time. Samples containing CEO .04%1 GSE .16% showed the best antimicrobial activity against C. perfringens (reduction of 1.72 log10 CFU/g at the end of storage time). Results also indicated that CEO addition and GSE addition improved odor and color scores of the samples, respectively. Therefore, use of CEO and GSE, especially in combination, is recommended to be applied in meat products.

Practical applications

Nowadays, because of the adverse effects of chemical preservatives, application of multipurpose natural preservatives in small quantities is a more preferred approach. Therefore, to increase the shelf-life and quality characteristics of meat products, new ingredient systems that are associated with natural and organic foods, are applied. The results of the present study showed the synergistic effects of combined use of CEO and GSE in maintaining the quality of fresh meat products as well as preventing their undesirable impacts on sensory attributes and physicochemical properties. Thus, combinational use of CEO and GSE due to extending the shelf life and safety of meat products can practically profit both producers and consumers.

Keywords: Meat product, Cinnamomum zeylanicum, Grape seed extract, Clostridium perfringens, Shelf life

Suggested Citation

Aminzare, Majid and Tajik, Hossein and Aliakbarlu, Javad and Hashemi, Mohammad and Raeisi, Mojtaba, Effect of Cinnamon Essential Oil and Grape Seed Extract As Functional-Natural Additives in the Production of Cooked Sausage- Impact on Microbiological, Physico-Chemical, Lipid Oxidation and Sensory Aspects, and Fate of Inoculated Clostridium Perfring (August 17, 2019). Journal of Food Safety, 2019, Available at SSRN: https://ssrn.com/abstract=3438769

Majid Aminzare (Contact Author)

Zanjan University of Medical Sciences, Zanjan, Iran ( email )

Parvin Etesami Blvd, Ansarieh
Azadi Sq.
Zanjan, 45157-8634
Iran

Hossein Tajik

Urmia University ( email )

daneshkade street
Urmia, West Azarbaijan
Iran

Javad Aliakbarlu

Urmia University ( email )

daneshkade street
Urmia, West Azarbaijan
Iran

Mohammad Hashemi

Mashhad University of Medical Sciences ( email )

Mashhad
Iran

Mojtaba Raeisi

Golestan University of Medical Sciences ( email )

Gorgan, Golestan
Iran

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