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《Meat Research》 2008-12
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Studies on the Application of Cinnamon Extracts in Chilled Meat Preservation

PENG Xueping, WANG Huajun, WANG Chuenhui, ZHANG Xue, YANG Yali (Department of Food & Biological Engineering, Zhengzhou University of Light Industry, Henan Zhengzhou, 450002 China)  
In this article the extraction of cinnamon aldehyde was completed by using the method of refluxing under atmospheric pressure, and the antiseptic preservation effects of cinnamic aldehyde were investigated through bacteria-inhibition experimental on cooling meat against various strains. The results showed that: cinnamon extracts showed inhibitory activity on different strain, and better than that of potassium sorbate ,The sequence of sundry strain from strong to weakness was shown as follows: Saccharomyces Aspergilluniger Staphylococcus AurousEscherichia coli. The fact of a stronger inhibitory effect of the mixture of cinnamon extracts and potassium sorbate than that of the single material implied that a synergistic interaction existed between cinnamon extracts and potassium sorbet. The inhibitory intensity difference were as 1.3 and 2.1 folds as that of cinnamon extracts and potassium sorbate. The sequence from strong to weakness was shown as follows: complex cinnamon extraction potassium sorbate. That 5 day longer store period than that of the control indicated that cinnamon extracts have obvious preservation action on cooling meat.
【CateGory Index】: TS251.1
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