title: Active compound diffusivity of particle size reduced S. aromaticum and C. cassia fused starch edible films and the shelf life of mutton (Capra aegagrus hircus) meat.
abstract: In the present study, mathematical models were used to examine the effect of active compound diffusion from edible film (supplemented with S. aromaticum and C. cassia) on the microbial, physical and chemical quality of mutton stored at 4 and 10°C. Cinnamaldehyde and eugenol release from edible film into liquid was found to be 80% and 75% of the equilibrium concentration. Active compound release into meat was 42-51% for cinnamaldehyde and 38-48% for eugenol, in storage temperatures of 4-15°C. Developed mathematical models showed the diffusivity of cinnamaldehyde (0.45×10-15±0.04×10-15) and eugenol (0.63×10-10±0.01×10-10) into meat, which was about 40% of that in liquid medium. On comparing physical, chemical and microbial results, shelf life of mutton meat was found to be increased by 1week at storage temperature of 10°C and 3weeks at storage temperature of 4°C.
authors.affiliation: Centre for Food Technology, A.C.Tech., Anna University, Chennai 25, India.
authors.forename: C
authors.initials: C
authors.lastname: Chandra Mohan
authors.affiliation: Department of Food Processing Technology, CIT, Kokrajhar, Assam, India.
authors.forename: K
authors.initials: K
authors.lastname: Radha Krishnan
authors.affiliation: Rajalakshmi Engineering College, Thandalam, Chennai, Tamilnadu, India.
authors.forename: S
authors.initials: S
authors.lastname: Babuskin
authors.affiliation: Centre for Food Technology, A.C.Tech., Anna University, Chennai 25, India.
authors.forename: K
authors.initials: K
authors.lastname: Sudharsan
authors.affiliation: Centre for Food Technology, A.C.Tech., Anna University, Chennai 25, India.
authors.forename: Vajiha
authors.initials: V
authors.lastname: Aafrin
authors.affiliation: Centre for Food Technology, A.C.Tech., Anna University, Chennai 25, India.
authors.forename: U
authors.initials: U
authors.lastname: Lalitha Priya
authors.affiliation: Centre for Food Technology, A.C.Tech., Anna University, Chennai 25, India.
authors.forename: P
authors.initials: P
authors.lastname: Mariyajenita
authors.affiliation: Centre for Food Technology, A.C.Tech., Anna University, Chennai 25, India.
authors.forename: K
authors.initials: K
authors.lastname: Harini
authors.affiliation: Centre for Food Technology, A.C.Tech., Anna University, Chennai 25, India.
authors.forename: D
authors.initials: D
authors.lastname: Madhushalini
authors.affiliation: Centre for Food Technology, A.C.Tech., Anna University, Chennai 25, India. Electronic address: sukumarcbt@gmail.com.
authors.forename: M
authors.initials: M
authors.lastname: Sukumar
mesh_terms: D000171:Acrolein / Q000031:analogs & derivatives / Q000032:analysis / Q000737:chemistry; D000465:Algorithms; D000818:Animals; D000975:Antioxidants / Q000032:analysis / Q000737:chemistry; D032904:Cinnamomum aromaticum / Q000737:chemistry*; D003080:Cold Temperature; D004058:Diffusion; D005054:Eugenol / Q000032:analysis / Q000737:chemistry; D018857:Food Packaging; D005519:Food Preservation; D063427:Food Quality; D061353:Food Storage; D006041:Goats; D000070633:Hamstring Muscles; D007194:India; D007700:Kinetics; D008460:Meat / Q000032:analysis*; D008956:Models, Chemical; D010316:Particle Size; D017365:Spices / Q000032:analysis*; D013213:Starch / Q000737:chemistry; D027842:Syzygium / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D005054:Eugenol; D000171:Acrolein; D013213:Starch; C012843:cinnamaldehyde
keywords: Activation energy; Cinnamaldehyde; Diffusivity; Eugenol; Predictive microbiology