The effect of cinnamon bark (Cinnamomum burmanii) essential oil microcapsules on vacuumed ground beef quality

International Conference On Food Science and Engineering 2016

Brilliana, I.N.^1 ; Manuhara, G.J.^1 ; Utami, R.^1 ; Khasanah, L.U.^1

Food Science and Technology, Universitas Sebelas Maret, Jl. Ir Sutami 36A, Central Java, Surakarta, Indonesia^1

关键词: Microbial contamination;    Microbial growth;    Natural preservatives;    Preservation methods;    Refrigerated storages;    Thiobarbituric acid;    Total plate count;    Vacuum packaging;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/193/1/012057/pdf
DOI  :  10.1088/1757-899X/193/1/012057

来源: IOP

【 摘 要 】

Ground beef has a short shelf life because it is susceptible to damage due to microbial contamination and lipid oxidation. So some sort of preservation method such as refrigerated storage, vacuum packaging or natural preservative addition is needed to extend the shelf life of ground beef. A natural preservative that can be used as a food preservative is the cinnamon bark (Cinnamomum burmanii) essential oil microcapsules. The aim of the research was to determine the influence of a cinnamon bark essential oil microcapsules (0%;0.5% and 1% w/w of the ground beef) on the Total Plate Count (TPC), Thiobarbituric Acid (TBA), pH and color of ground beef during refrigerated storage (4±1°C). The result showed that cinnamon bark essential oil microcapsules affected the TPC, TBA, pH and color of ground beef. The addition of the cinnamon bark essential oil microcapsules on ground beef can inhibit microbial growth, inhibit lipid oxidation, inhibit discoloration and lowering pH of fresh ground beef during refrigerated storage compared to the control sample. The higher of the microcapsules were added, the higher the inhibition of microbial growth, lipid oxidation and discoloration of ground beef, indicating better preservation effects.