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, Abdul Salam Babji

Research output: Contribution to journalArticleResearchpeer-review

21 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 - Nov 2014
Externally publishedYes

Keywords

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

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