Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system

a comparative study with synthetic and natural food antioxidants

Kim Wei Chan, Nicholas M H Khong, Shahid Iqbal, Soo Ee Ch’ng, Umer Younas, Abd. Salam Babji

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

Cinnamon deodorised aqueous extract (CinDAE) was prepared and evaluated for its total phenolic (315.3 ± 35.4 mg GAE/g) and flavonoid (99.3 ± 9.6 mg RE/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 °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.

Original languageEnglish
Pages (from-to)3269-3276
Number of pages8
JournalJournal of Food Science and Technology
Volume51
Issue number11
DOIs
Publication statusPublished - 2012

Fingerprint

meat emulsions
Cinnamomum zeylanicum
imitation foods
cinnamon
natural foods
Emulsions
Meat
bark
Antioxidants
antioxidants
Food
extracts
Butylated Hydroxyanisole
Butylated Hydroxytoluene
Thiobarbituric Acid Reactive Substances
thiobarbituric acid
Peroxides
peroxide value
thiobarbituric acid-reactive substances
water

Keywords

  • Chicken meatballs
  • Cinnamon bark
  • Colour
  • Deodorised extract
  • Oxidative stability
  • Sensory acceptability

ASJC Scopus subject areas

  • Food Science

Cite this

Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system : a comparative study with synthetic and natural food antioxidants. / Chan, Kim Wei; Khong, Nicholas M H; Iqbal, Shahid; Ch’ng, Soo Ee; Younas, Umer; Babji, Abd. Salam.

In: Journal of Food Science and Technology, Vol. 51, No. 11, 2012, p. 3269-3276.

Research output: Contribution to journalArticle

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