Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C

Hussain, Zawar; Li, Xin; Zhang, Dequan; Hou, Chengli; Ijaz, Muawuz; Bai, Yuqiang; Xiao, Xiong; Zheng, Xiaochun

doi:10.1016/j.meatsci.2020.108269

Cited by 35 publications

(21 citation statements)

References 50 publications

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“…Similarly, Amaral et al [ 63 ] presented that oxygen exposure is a critical factor for lipid oxidation in meat products; higher oxygen exposure leads to enhanced lipid oxidation, following the present study’s results. In other studies, authors found similar results, lower TBAR values in vacuum-packed meat and highest lipid oxidation values in modified atmosphere packaging with high oxygen concentration [ 64 , 65 ].…”

Section: Resultssupporting

confidence: 66%

Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls

Jaspal

Badar

Ghani

et al. 2022

Animals

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The present study determined the effect of the packaging type and aging time on the meat quality of water buffalo (Bubalus bubalis) bulls. A total of n = 36 longissimus lumborum (LL) muscles from n = 18 buffalo bulls were obtained. Half LL muscles were packed in modified atmosphere packaging (Hi-O2 MAP), vacuum packaging (VP), and oxygen-permeable packaging (OP) on day 1, while the other half were aged for 7 days. Meat instrumental color, cooking loss, Warner–Bratzler shear force (WBSF), thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) of the LL steaks were analyzed, both on unaged and aged buffalo meat. Color CIE L* and C* values on all display days and a* on the first 4 days of the simulated retail display under Hi-O2 MAP packaging were significantly higher than those of the VP and OP. WBSF and TBARS values were also higher under Hi-O2 MAP as compared to the other packaging. Steaks under OP exhibited lower cooking loss but higher TVB-N values than the MAP and VP. The 7-day-aged buffalo meat indicated higher instrumental color (L*, a* and C*), cooking loss, and lower WBSF values than fresh meat. This study concluded that Hi-O2 MAP improved the color; however, it negatively influenced the buffalo meat’s WBSF and TBAR values. Furthermore, VP and aging were the most effective in decreasing the WBSF values of buffalo meat.

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Section: Resultssupporting

confidence: 66%

Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls

Jaspal

Badar

Ghani

et al. 2022

Animals

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“…Additionally, Somrani et al [ 15 ] showed that onion, garlic, and cinnamon essential oil were effective towards L. monocytogenes and are natural promising antimicrobial alternatives for food manufacture application. Additionally, Hussain et al [ 16 ] stated that 0.025–0.05% of CBO addition was effective by stabilizing color and pH and retarding lipid oxidation through meat storage. The use of 0.5% of CBO leads to stability of color regardless of the bacteria growth reduction compared to other treatments.…”

Section: Resultsmentioning

confidence: 99%

“…Plant extracts contain a high concentration of phytochemical compounds and secondary metabolites that inhibit pathogenic agents [ 13 ]. Plant extracts have been proven to have wide antimicrobial efficacy toward foodborne pathogenic bacteria such as E. coli , Listeria innocua [ 14 ], and L. monocytogenes [ 15 , 16 ]. Natural food additives are commonly used, such as Proallium (garlic and onion extracts) [ 17 ] and Cycrom (20% citrus extract and organic acids) [ 18 ], which have already been commercialized.…”

Section: Introductionmentioning

confidence: 99%

Bioactivity of Essential Oils for Mitigation of Listeria monocytogenes Isolated from Fresh Retail Chicken Meat

Morshdy

Al-Mogbel²,

Mohamed

et al. 2021

Foods

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Listeria monocytogenes is one of the most severe foodborne pathogens found in several habitats. Therefore, this study aims to investigate the antilisterial activity of different essential oils (EOs) against multidrug-resistant (MDR) L. monocytogenes strains isolated from fresh chicken meat. Our results showed that the prevalence of L. monocytogenes in the examined samples was 48%. Seventy-eight isolates were identified as L. monocytogenes. Out of these, 64.1% were categorized as MDR and were categorized in 18 patterns with 50 MDR isolates. One isolate was selected randomly from each pattern to investigate their biofilm-forming ability, resistance, and virulence genes incidence. Out of 18 MDR isolates, 88.9% showed biofilm-forming ability. Moreover, the most prevalent resistance genes were ermB (72%), aadA (67%), penA (61%), and floR genes (61%). However, the most prevalent virulence genes were inlA (94.4%), prfA (88.9%), plcB (83.3%), and actaA (83.3%). The antilisterial activity of EOs showed that cinnamon bark oil (CBO) was the most effective antilisterial agent. CBO activity could be attributed to the bioactivity of cinnamaldehyde which effects cell viability by increasing the bacterial cell electrical conductivity, ion leakage, and salt tolerance capacity loss. Therefore, CBO could be an effective alternative natural agent for food safety applications.

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“…The raw pork was aseptically cut into small pieces (approximately 1.5 cm × 1.5 cm × 1.5 cm) and exposed to ultraviolet light for 30 min to reduce the presence of other contaminants. A suspension of Y. enterocolitica was added to the 10 g raw pork sample in order to artificially contaminate the raw pork, with the final bacterial concentration being 10 7 CFU/g [42]. Skim milk was purchased from a local supermarket.…”

Section: Modeling the Inhibitory Effect Of Chlorogenic Acid On The Growth Of Y Enterocolitica In Raw Pork And E Sakazalii In Skim Milkmentioning

confidence: 99%

Evaluation of the Membrane Damage Mechanism of Chlorogenic Acid against Yersinia enterocolitica and Enterobacter sakazakii and Its Application in the Preservation of Raw Pork and Skim Milk

Tian

Guo

et al. 2021

Molecules

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Plant-derived antimicrobial agents have adequate antimicrobial effects on food-borne pathogens, which can be used as food preservatives. The purpose of this study was to evaluate the antibacterial mechanism of chlorogenic acid (CA) against Yersinia enterocolitica and Enterobacter sakazakii. The minimum inhibitory concentration (MIC) of CA was determined by employing the broth microdilution method. Then, the cell function and morphological changes of Y. enterocolitica and E. sakazakii treated with CA were characterized. Finally, the growth inhibition models of Y. enterocolitica in raw pork and E. sakazakii in skim milk were constructed through the response surface methodology. The results demonstrated that CA has a satisfactory inhibitory effect against Y. enterocolitica and E. sakazakii with a MIC of 2.5 mg/mL. In addition, CA inhibited the growth of Y. enterocolitica and E. sakazakii via cell membrane damage, such as depolarization of the cell membrane, reduction in intracellular adenosine triphosphate (ATP) and pH levels, and destruction of cell morphology. Moreover, CA reduced two log cycles of Y. enterocolitica in raw pork and E. sakazakii in skim milk at a certain temperature. According to the corresponding findings, CA has the potential to be developed as an effective preservative to control Y. enterocolitica and E. sakazakii-associated foodborne diseases.

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Influence of adding cinnamon bark oil on meat quality of ground lamb during storage at 4 °C

Cited by 35 publications

References 50 publications

Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls

Effect of Packaging Type and Aging on the Meat Quality Characteristics of Water Buffalo Bulls

Bioactivity of Essential Oils for Mitigation of Listeria monocytogenes Isolated from Fresh Retail Chicken Meat

Evaluation of the Membrane Damage Mechanism of Chlorogenic Acid against Yersinia enterocolitica and Enterobacter sakazakii and Its Application in the Preservation of Raw Pork and Skim Milk

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