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In order to study the effect of cinnamon essential oil (CEO) on the microbiological and physiochemical characters of fresh Italian style sausage, CEO (0%, 0.1%, and 0.5%, v/w) was added into ground meat, cased, and stored at 4°C. Lipid oxidation, instrument color, total viable aerobic counts, Enterobacteriaceae, biogenic amines, and total volatile basic nitrogen (TVB-N) were investigated during 10 days (day). Results showed that CEO treatments had lower thiobarbituric acid reactive substances (TBARS), b* value, aerobic and Enterobacteriaceae counts, biogenic amine contents, and TVB-N and higher a* values at 4, 6, 8, and 10 days compared to the control, whereas 0.5% CEO treatment had better effect than 0.1% CEO. CEO improved color shelf-life by inhibiting lipid oxidation and prevented the increase in biogenic amines and TVB-N by reducing microbial counts of fresh sausage during storage. This study suggested that CEO could be applied in the food industry to improve the shelf-life of meat products.
Zhang et al. (Wed,) studied this question.
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