Effect of adding different cinnamon oil concentrations on the chemical, physical, and microbial properties of local goose liver meat during different storage periods

Abstract

Cinnamon oil is a plant extract used to exert antimicrobial actions against essential pathogens. 96 samples of goose liver were used and divided for four treatments (control, T1=0.025, T2=0.050, T3=0.075) for three different storage times (1, 15, 20 days). After the storage periods, finished samples were analyzed, including chemical traits (carbohydrate, protein, ash, and moisture) and physical traits (pH, water holding capacity, loss during cooking, and loss during throwing). Also, a microbial trait was measured (cold bacteria and total bacteria). Significant differences were found just in (pH, loss during throwing, cold bacteria, and total bacteria (0.000, 0.046, 0.000, and 0.000), respectively, in the three different storage periods. There were statistically significant differences between the different levels of cinnamon oil and the storage periods, which affected the microbial number. Further studies are needed to test other goose meat parts with different cinnamon levels. Keywords: Liver, meat, storage, chemical, physical, microbiological