Cumin oil as a natural preservative for prolonging shelf-life of chicken meat emulsion at refrigeration temperature
Shardanand Verma A , Akhilesh K. Verma
A , Pramila Umaraw A * , V. P. Singh A , Varsha Vihan A and Chirag Singh A
+ Author Affiliations
- Author Affiliations
A Department of Livestock Products Technology, College of Veterinary & Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture & Technology, Meerut, Uttar Pradesh 250110, India.
Animal Production Science 63(9) 895-908 https://doi.org/10.1071/AN22472
Submitted: 7 July 2022 Accepted: 27 February 2023 Published: 23 March 2023
© 2023 The Author(s) (or their employer(s)). Published by CSIRO Publishing
Abstract
Context: Cumin is a common spice used for enhancement of flavour. Its preservative potential as a natural antioxidant and antimicrobial agent in meat model system might extend its use as an alternative to synthetic/chemical preservatives, which are widely used in meat products.
Aims: The present study aims at exploring cumin essential oil as a natural preservative in meat model system.
Methods: Four groups consisting of a control (C) and treatments (T0.5, T0.75 and T1.0) with added cumin essential oil were prepared as C, control without cumin oil, T0.5 with 0.50% cumin oil w/w; T0.75 with 0.75% cumin oil w/w and T1.0 with 1.0% cumin oil w/w and were stored at refrigeration for 12 days in aerobic packaging. The effect of cumin oil on physicochemical, antioxidant, lipid oxidation, microbial and sensory quality of meat emulsions were analysed on every third day.
Key results: The results showed that pH, titratable acidity, emulsion stability and extract release volume values were higher (P < 0.05) in oil-treated groups. Total phenolic content (TPC), 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (DPPH) and 2,2′-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS+) radical scavenging activity (ABTS) % inhibition value were also higher in meat emulsion with added cumin oil treated groups than in control, and free-radical scavenging efficacy increased in dose–dependent manner. The meat emulsions added with cumin oil evinced a lower peroxide value, and thiobarbituric acid reactive substance (TBARS) and free fatty acid (FFA) concentrations than in control. The T1.0 of all showed (P < 0.05) a lower rate of microbial proliferation standard plate count (SPC), psychrophilic count, coliform count and yeast and mould (Y and M) than did other groups. Sensory panelists rated T0.75 comparatively higher for colour and appearance and flavour than they did T1.0, T0.5 and control.
Conclusions: It could be concluded that with inclusion of cumin oil at 0.75% level in meat emulsion, the physicochemical quality and antioxidant capacity improved significantly, while lipid oxidation and microbial proliferation decreased together with acceptable sensory attributes.
Implications: Increasing harmful effects of chemical preservatives and growing consumer-health concerns have boosted the demand for clean label or natural preservatives. With growing market of ‘ready to cook’ meat products, good preservation with cumin essential oil would enhance its consumer appeal and marketability.
Keywords: antioxidant, cumin oil, ERV, lipid oxidation, meat emulsion, microbial and sensory quality, titratable acidity.
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