Effect of Chinese cinnamon powder on the quality and storage properties of ground lamb meat during refrigerator storage
Received: Aug 1, 2019 ; Revised: Sep 16, 2019 ; Accepted: Oct 22, 2019
Published Online: Nov 14, 2019
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.