The influence of cinnamon powder on the antioxidant and antimicrobial properties of beef burger during refrigerated storage

Abstract

The current study investigated the phenolic and flavonoid content of cinnamon (Cinnamomum cassia) powder (CIN–P), as well as its antioxidant and antimicrobial activity, and the influence of CIN–P concentration (0, 0.5, 1, and 2 g/100 g) on beef burgers quality after stored for 3 weeks at 4 °C. The CIN–P had a high total phenolic (8.13 mg GAE/g) and total flavonoid (1.42 mg CE/g) contents, as well as a high DPPH antioxidant scavenging activity (85.97%) and IC50 (0.213 mg/ml). At 100 μg/disc, the CIN–P effectively prevented the growth of both Gram-positive and Gram-negative bacteria. The CIN–P in raw beef burger had no noticeable impact on the pH and retard microbial growth during cold storage. CIN–P at 1 and 2% enhanced the phenolic content and antioxidant activity of raw burger, resulting in less lipid oxidation (TBARS) across the storage period (21 days) at 4 °C. Moreover, the CIN–P significantly (P ≤ 0.05) changed the color parameters and improved the cooking properties of beef burgers (yield, retention of fat and moisture, and shrinkage). Furthermore, the sensory acceptability of the burgers containing 1 and 2 g CIN–P/100 g was higher (P ≤ 0.05) when compared to the control and 0.5 g CIN–P/100 g burgers. Finally, the bioactive components in CIN–P can increase the shelf life of beef burgers while also improving their safety and characteristics.