Effects of Sesame and Cinnamon extract on physicochemical characteristics, oxidative stability, and antimicrobial activity in fresh poultry meatballs at refrigerated storage.

Abstract

The research evaluated the capacity for longevity of fresh chicken meatballs with Sesame extract (SE) and Cinnamon extract (CE) and their combination as natural antioxidants in comparison with ascorbic acid (AA) and butylated hydroxytoluene (BHT) while stored at 4 °C temperature for 1, 5, and 10 days. Six distinct meatballs were prepared based on the incorporated antioxidants: (C) control, (T1) 0.02 % BHT, (T2) 0.05 % AA, (T3) 0.1 % SE, (T4), 0.1 % CE and (T5) (0.05 % SE + 0.05 % CE). At the end of 10-day storage, natural antioxidants incorporated particularly T4 and T5 demonstrated significant (P < 0.05) efficacy in preserving lightness (L*), yellowness (b*), pH, cooking loss, total viable counts (TVC), and thiobarbituric acid reactive substance (TBARS) value at minimal levels. T4 samples showed significantly higher (P < 0.05) free radical scavenging activity and redness values. The T5 samples exhibited significantly (P < 0.05) the lowest TBARS readings. T5 samples presented heme iron at levels equal to AA-treated samples; however, T4 exhibited the highest heme-containing iron content by a significant amount (P < 0.05). Cinnamon, Sesame, and their combined extract could be considered potential sources of antioxidants instead of AA and BHT in reducing oxidation, retaining natural colour, enhancing heme iron content, and decreasing the microbial load in meat products and carcasses during refrigeration storage.