EFFECT OF NANO ENCAPSULATED CINNAMON (CINNAMOMUM ZYLANICUM) ESSENTIAL OIL ON QUALITY CHARACTERISTICS OF PORK SAUSAGES
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Date
2024-02
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SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA
Abstract
The Cinnamon essential oil was encapsulated by zinc oxide and surface morphology
was studied under scanning electron microscopy (SEM). The SEM images demonstrated
that the nano particles mediated by cinnamon essential oil were primarily spherical in
shape, forming smooth, rounded structures with clearly defined morphology. In first
phase, pork sausages were standardized with suitable level of CEO at concentrations of
0.025%, 0.05% and 0.075% compared with control. Addition of different concentrations
of CEO significantly (P<0.05) affected the sensory scores of pork sausages. Pork
sausages added with 0.05% CEO had significantly (P<0.05) higher colour and flavour,
mouth coating and overall acceptability scores than control, 0.025% CEO and 0.075%
CEO added pork sausages. The tenderness and juiciness scores of pork sausages was not
significantly (P>0.05) affected by addition of different concentrations of CEO. Addition
of different concentrations of nanoencapsulated CEO significantly (P<0.05) affected the
sensory scores of pork sausages. Pork sausages added with 0.01% NCEO had
significantly (P<0.05) higher colour and flavour, mouth coating and overall acceptability
scores than control, 0.02% NCEO and 0.04% NCEO added pork sausages. The
tenderness and juiciness scores of pork sausages did not significantly (P>0.05) affect by
addition of different concentrations of NCEO. Pork sausages added with 0.05 % CEO
and 0.01 % NCEO rated superior sensory scores a n d thus selected for further studies
during refrigerated (4±1°C) storage.
In the second phase, comparative anti-oxidant and anti-microbial efficacy of
CEO, NCEO added pork sausages with control and synthetic antioxidant (BHT) added
pork sausages were determined by evaluating physico-chemical, microbial and sensory
qualities at 5 days regular interval up to 30 days stored in refrigeration (4±1°C)
temperature.
Pork sausages added with 0.01% NCEO had significantly (P<0.01) lower pH, 2
TBARS values (mg malonaldehyde/kg of product), per cent FFA values and water
activity than control and pork sausages added with 0.01% BHT and 0.05% CEO.
Control and pork sausages added with BHT spoiled after 15 and 20 days of refrigerated
storage respectively. A significant (P<0.01) increase in pH, 2-TBARS values, and per
cent FFA values were observed as progressing of the storage period progressed in both
control and treated sausages. There is significant decrease found in water activity in
treatments during storage and 0.01% NCEO has lower water activity compared to
control, BHT and CEO.
Pork sausages added with 0.01% NCEO had significantly (P<0.01) lower total
plate counts, total staphylococcal count and total yeast and mold count than control and
remaining formulations. Coliform counts were not detected up to 5th day in control and
all treated sausages. From 10th day onwards total coliform counts were noticed except in
0.01%NCEO pork sausages. Beyond 15th day, coliform growth was observed in
sausages with NCEO, but even then, they had significantly (P<0.01) lower coliform
counts compared to the control and other formulations.