Due to the safety hazard of chemical synthetic antioxidants, the application of natural antioxidant in meat processing has become a hot research topic.
In this study, the ethanol extracts of cinnamon was prepared by distillation
and applied to the chinese-style sausageto study the influence on the physical
and chemical quality of fermented sausage, as well as the antioxidant effect of
lipid and protein.The results showed that the pH value increases after the
first decrease, the Aw values of test groups with 0.3% and 0.6% cinnamon
extracts maintained at about 0.72 in 28 days. Next, The L * and a * values of
cinnamon extracts group was significantly higher than the blank group. Finally,
the antioxidation effect for lipid and protein of each treatment group were
also obviously higher than that of blank group and were correlation with the
addition of extracts, in which the 0.6% of cinnamon extracts group has the same
antioxidant effect of 0.02% BHT. Therefore, the cinnamon extracts can
effectively inhibit associates value and carbonyl increased in chinese-style
sausage so as to improve the quality of sausage. Therefore, cinnamon extracts can be selected
as an alternative for the synthetic antioxidants to a certain extent.
