Evaluation of product quality of chicken sausages with added cinnamon (Cinnamomum cassia) and mushroom (Pleurotus sajur‐caju) powders at various concentrations

From the paper

Abstract

The objective of this study was to investigate the product quality and shelf‐life effects of chicken sausages containing cinnamon (Cinnamomum cassia) and oyster mushroom (Pleurotus sajor‐caju) during refrigerated storage for 35 days. They were added into chicken sausages at the combination of 0.1% or 0.2% designated C1M1, C1M2, C2M1, and C2M2. Cinnamon and mushroom powders reduced cooking loss (%) (p <.05), but increased the redness and yellowness values, and expressed moisture (%) (p <.05). Textural profile analyses were decreased as the level of oyster mushroom powder increased (p <.05). The thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (mg%, VBN) of all treatments were lower than those of the control (p <.05), and total bacterial counts decreased with increased cinnamon powder. In conclusion, the cinnamon and oyster mushroom powder reduced TBA, VBN, and microbial counts of chicken sausages, resulting in the extension of shelf‐life.

PRACTICAL APPLICATIONS: This study applied functional ingredients to a meat product, chicken sausages. Functional ingredients from natural resources might exert useful natural antioxidant and antimicrobial activities. The addition of cinnamon and oyster mushroom powders retarded lipid oxidation and microbial counts during refrigerated storage, prolonging the shelf‐life of these meat products. Thus, these results will be useful for the meat industry for the extension of the shelf‐life of meat products.