title: Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system: a comparative study with synthetic and natural food antioxidants.
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.
authors.affiliation: Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia ; Food Science Programme, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, National University of Malaysia, 43600 Bangi, Selangor Malaysia.
authors.forename: Kim Wei
authors.initials: KW
authors.lastname: Chan
authors.affiliation: Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia.
authors.forename: Nicholas M H
authors.initials: NM
authors.lastname: Khong
authors.affiliation: Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, 43400 Serdang, Selangor Malaysia ; Department of Chemistry, University of Sargodha, Sargodha, 40100 Pakistan.
authors.forename: Shahid
authors.initials: S
authors.lastname: Iqbal
authors.affiliation: Food Science Programme, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, National University of Malaysia, 43600 Bangi, Selangor Malaysia.
authors.forename: Soo Ee
authors.initials: SE
authors.lastname: Ch'ng
authors.affiliation: Department of Chemistry, University of Sargodha, Sargodha, 40100 Pakistan.
authors.forename: Umer
authors.initials: U
authors.lastname: Younas
authors.affiliation: Food Science Programme, School of Chemical Sciences and Food Technology, Faculty of Science and Technology, National University of Malaysia, 43600 Bangi, Selangor Malaysia.
authors.forename: Abdul Salam
authors.initials: AS
authors.lastname: Babji
keywords: Chicken meatballs; Cinnamon bark; Colour; Deodorised extract; Oxidative stability; Sensory acceptability