ARTICLE

Effect of Chinese cinnamon powder on the quality and storage properties of ground lamb meat during refrigerator storage

Zubair Hussain1, Xin Li1, Muawuz Ijaz1, Xiong Xiao1, Chengli Hou1, Xiaochun Zheng1, Chi Ren1, Dequan Zhang1,*
Author Information & Copyright
1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, P. R. China
*Corresponding Author : Dequan Zhang. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 1 Nongda South Road, Xi Beiwang, Haidian District, Beijing 100193, P. R. China. Tel: +86-10-62818740. E-mail: dequan_zhang0118@126.com

© Copyright 2019 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Aug 1, 2019 ; Revised: Sep 16, 2019 ; Accepted: Oct 22, 2019

Published Online: Nov 14, 2019

Abstract

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 examined for pH, color, lipid oxidation (thiobarbituric acid reactive substances), and total viable counts (TVC) stored at 4℃. The results demonstrated that pH values were declined with the increase in Chinese cinnamon levels compared to control. The L* values throughout the storage were significantly higher (p<0.05) in the control group than in other treated groups while a* values were decreased with the increase of Chinese cinnamon levels. The addition of Chinese cinnamon powder strongly inhibited (p<0.05) 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 treatments.

Keywords: Lamb; Chinese cinnamon; Meat quality; Storage


Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2019.

 

Before (~2018.12)

After (2019.01~)

Journal Title

Korean Journal for Food Science of Animal Resources

Food Science of Animal Resources

Journal Abbreviation

Korean J. Food Sci. An.

Food Sci. Anim. Resour.

eISSN

2234-246X

2636-0780

pISSN

1225-8563

2636-0772

Journal Homepage

http://www.kosfaj.org

Same

JCR Citation Indexing

SCIE

SCIE


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