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The use of cinnamon essential oil vapor phase for the preservation of meat

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The purpose of this research was to examine the use of cinnamon (Cinnamomum burmanii) oil vapor as natural preservative for beef. Cinnamon is known for its antibacterial activity and thus can be used to inhibit the growth of microorganism in meat. The capability of cinnamon essential oil in inhibiting the microorganism was examined in the vapor phase. It was tested using filter paper as oil holding media. The bacterial growth was investigated using total plate count (TPC) and total volatile basic nitrogen (TVB-N) analysis for storage time of 0, 6 and 24 hours at 25┬║C and 30┬░C storage temperature. The volumes of cinnamon essential oil used were 0 ┬╡l, 50 ┬╡l, 100 ┬╡l and 300 ┬╡l. The results of this research showed significant reduction of bacterial colonies compared to the untreated beef. Furthermore, it could be concluded that the optimal volume for cinnamon essential oil is 300 ┬╡l at 30 ┬░C. In addition, sensory analysis test were conducted to investigate the effect of cinnamon essential oil to the meat aroma, foreign aroma (cinnamon), texture and overall liking of the beef. It was proven that the cinnamon vapor phase could give better freshness of meat, although the panelist appeared to be able to detect the foreign aroma due to cinnamon vapor.

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Availability

B00822

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Available

Detail Information

Series Title

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Call Number

822

Publisher

: Swiss German University., 2010

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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