The Effect of Cinnamomum Zeylanicum Essential Oil on Chemical Characteristics of Lyoner- Type Sausage During Refrigerated Storage

Veterinary Research Forum. 2015; 6 (1) 31 - 39

9 Pages Posted: 26 Aug 2019

See all articles by Majid Aminzare

Majid Aminzare

Zanjan University of Medical Sciences, Zanjan, Iran

Javad Aliakbarlu

Urmia University

Hossein Tajik

Urmia University

Date Written: August 19, 2015

Abstract

The effect of Cinnamomum zeylanicum essential oil (CZEO) at two concentrations (0.02% and 0.04% v/w) on chemical composition, pH, water activity (aw), lipid oxidation, color stability and sensory characteristics of Lyoner-type sausage stored at 4 ˚C for 40 days was investigated. The moisture content of the control sample was higher (p < 0.05) than CZEO incorporated samples, while fat, ash and protein content were not affected by adding essential oil. At days 0 and 40, Lightness (L*) and whiteness index (WI) were significantly decreased and total color difference (ΔE) significantly increased (p < 0.05) by adding CZEO. With the exception of first day of storage, redness (a*) and yellowness (b*) were significantly increased and decreased, respectively during the rest of storage (p < 0.05). The pH values were not differing between the control samples and samples containing CZEO (p > 0.05). The water activity content fell in Lyoners with added CZEO during the storage. Incorporation of CZEO retard lipid oxidation process at the end of storage (p < 0.05). Samples containing highest amount of CZEO had higher sensory score compared to control sample. Our results pointed out that CZEO could be used as natural additive for increasing the chemical stability of Lyoner-type sausages.

Keywords: Chemical Characteristics, Cinnamomum Zeylanicum Essential Oil, Lyoner Sausage

Suggested Citation

Aminzare, Majid and Aliakbarlu, Javad and Tajik, Hossein, The Effect of Cinnamomum Zeylanicum Essential Oil on Chemical Characteristics of Lyoner- Type Sausage During Refrigerated Storage (August 19, 2015). Veterinary Research Forum. 2015; 6 (1) 31 - 39, Available at SSRN: https://ssrn.com/abstract=3439608

Majid Aminzare (Contact Author)

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

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

Javad Aliakbarlu

Urmia University ( email )

daneshkade street
Urmia, West Azarbaijan
Iran

Hossein Tajik

Urmia University ( email )

daneshkade street
Urmia, West Azarbaijan
Iran

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