CINNAMOMUM ZEYLANICUMESSENTIAL OIL AS A NATURAL ANTIOXIDANT AND ANTIBACTRIAL IN COOKED SAUSAGE

Abstract

ABSTRACT The partial replacement of nitrite by Cinnamomum zeylanicum essential oil (CZEO) and its antioxidant effect were evaluated by two standard methods (peroxide and thiobarbituric acid reactive substances, TBARS, values). Also, samples' color stability was evaluated by L*, a* and b* values, Hue angle and ΔE(2–30). The antimicrobial properties of the essential oil were assessed against Escherichia coli (MICs and MBCs, 0.130 and 0.259 mg/mL) and Clostridium perfringens (MICs and MBCs, 0.453 and 0.906 mg/mL) bacteria. The results showed that samples with 20 and 40 ppm of the essential oil had lower peroxide and TBARS values than the control (P < 0.05). ΔE(2–30) of samples with 40 and 60 ppm replacement were significantly lower than control sample. The sensory scores showed no significant difference between sample containing CZEO and control. PRACTICAL APPLICATIONS Lipid oxidation caused by chain reactions of free radicals is the major reason for color, taste, odor and nutritional value deteriorations of meat products. Preservatives like nitrite have been used for a long time in meat products that showed antioxidant effects. But nitrite addition to food may be a serious concern as it can cause carcinogenic N-nitrosamine formation. Plant essential oils containing phenolic compounds with antioxidant, antimicrobial, antimutagenic and anticarcinogenic activities can improve food traits like flavor and odor and also retard lipid oxidation and microbial growth. Therefore, substitution of nitrite with plant essential oils can be an effective way to reduce harmful effects of nitrite and improve the meat products quality.