Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 11, Pages 3269-3276Publisher
SPRINGER INDIA
DOI: 10.1007/s13197-012-0818-5
Keywords
Cinnamon bark; Deodorised extract; Oxidative stability; Chicken meatballs; Colour; Sensory acceptability
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Cinnamon deodorised aqueous extract (CinDAE) was prepared and evaluated for its total phenolic (315.3+/-35.4 mgGAE/g) and flavonoid (99.3+/-9.6 mgRE/g) contents. Stabilizing efficiency of CinDAE, for chicken meatballs, was measured against oxidative deterioration as function of storage time under chilled conditions. For this purpose, oxidative stability [2-thiobarbituric acid reactive substances (TBARS); peroxide value (PV)], colour and sensory acceptability were measured in the control meatballs (C), and those stabilized with 200 ppm of: CinDAE (T1), ascorbic acid (T2), BHA/BHT (50/50; w/w) (T3). In comparison to C, induction period (IP) and redness (a* value) of the stabilized samples (T1, T2 and T3) were increased, while PV and TBARS were decreased throughout storage (8+/-1 degrees C) significantly (p< 0.05). Meanwhile, CinDAE slightly decreased L* value of the meatballs as compared to other tested samples. Conclusively, CinDAE improved stability and redness of chicken meatballs without negatively affecting its sensory acceptability (Hedonic test) up to a comparable extent to that of ascorbic acid/BHA/BHT and may potentially function as a dietary antioxidant for meat products.
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