Premium
Effect of cinnamon ultrasound‐assisted extract on chemical and microbial properties of hamburger meat under different temperatures and time conditions during storage
Author(s) -
Sohrabpour Sepideh,
Esmaeilzadeh Kenari Reza,
Raftani Amiri Zeynab
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14881
Subject(s) - food science , chemistry , thiobarbituric acid , bacterial growth , antioxidant , microorganism , antimicrobial , lactic acid , peroxide , psychrophile , contamination , peroxide value , cold storage , extraction (chemistry) , bacteria , chromatography , biochemistry , biology , horticulture , ecology , lipid peroxidation , enzyme , organic chemistry , genetics
Free radicals produced during oxidation on the one hand and food contaminated with food source microorganisms on the other hand are serious threats to human health which increase the need to use natural compounds to replace synthetic and chemical substances used. In the present study, the antioxidant and antimicrobial activity of the cinnamon extract was investigated during hamburger meat storage. Two concentrations of cinnamon ultrasound‐assisted extraction (2,000, 3,000 ppm) were added to the final evaluation on hamburger meat samples and tested at temperatures of 18, 10, and 4°C at 5‐day intervals. The results showed that in all tests of peroxide value, thiobarbituric acid, and total volatile nitrogen, increasing the concentration of the extract and reducing the storage temperature led to a decrease in these values, so that all of these were at a concentration of 3,000 ppm and the storage temperature was 4°C at its minimum. Increasing the maintenance period led to an increase in the values of these indices. Reducing the temperature and increasing the concentration of the extract had a significant effect on the number of bacteria and the increase in temperature led to an increase in the growth of microorganisms. In all samples, increasing the storage time of the samples until the end of the 30th day, the number of bacterial growths was observed. The incremental growth of psychrophilic in samples containing extract at 0, 5, and 10th days was not significant. Results proved cinnamon that can be used as an antioxidant and antimicrobial agent in food industries. Practical applications Meat and meat products (such as hamburger) are kinds of preferable food source in many countries. Although hamburger is not a very good source of protein, vitamins, minerals, and fat, it is susceptible to bacterial activity. Major contaminating microorganisms of hamburger such as Staphylococcus aureus , which threatens the public health all around the world is one of the most popular microorganisms in hamburger meat. According to the health risk and respiratory diseases reports as the result of using chemical preservatives in food industries, this study has aimed at utilizing cinnamon ultrasound‐assisted extract as a natural replacement for both antioxidant and antimicrobial agents to increase the hamburger's shelf life under different conditions (temperature and time).