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Anim Biosci > Volume 35(8); 2022 > Article
Animal Products
Animal Bioscience 2022;35(8): 1279-1288.
https://doi.org/10.5713/ab.21.0444    Published online March 2, 2022.
Antioxidant activity of Cinnamomum cassia extract and quality of raw chicken patties added with C. cassia powder and Pleurotus sajor-caju powder as functional ingredients during storage
Kanita Galih Julia Rakasivi1  , Koo Bok Chin1,* 
Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
Correspondence:  Koo Bok Chin, Tel: +82-62-530-2121, Fax: +82-62-530-2129, Email: kbchin@chonnam.ac.kr
Received: 30 September 2021   • Revised: 23 November 2021   • Accepted: 4 February 2022
Abstract
Objective
The aim of this study was to investigate antioxidant activities of cinnamon (Cinnamomum cassia) extracts (extracted with different solvents) at various concentrations and to determine product quality of raw chicken patties added with different levels of cinnamon powder (CP) and oyster mushroon powder (OMP) during storage.
Methods
After cinnamon was made into oven dried CP and extracted with water and different levels (50%, 80%, and 100%) of ethanol, antioxidant activities of these extracts were determined. CP and OMP were combined at different levels and added to raw chicken patties. Physicochemical properties and microbial counts were measured during refrigerated storage.
Results
Cinnamon ethanol (80%) extract showed the highest (p<0.05) by 2,2-diphenyl-1 picrylhydrazyl-radical scavenging activity and reducing power. Cinnamon water extract (CWE) had the highest iron chelating ability (p<0.05), while CP 100% ethanol extract had the highest content of total phenolic compound. Then, CP and OMP were applied to chicken patties at different levels (0.1% to 0.2%). After the addition of CPs, pH, L* (lightness), 2-thiobarbituric acid reactive substance, and volatile basic nitrogen values were decreased, whereas a* (redness) and b* (yellowness) values were increased. Microbial counts of total bacteria and Enterobacteriaceace were decreased with the addition of CP 0.2% regardless of the OMP level.

Conclusion

The addition of CP in combination with OMP can increase the shelf-life of chicken patties during storage.
Keywords: Cinnamon; Lipid Oxidation; Oyster Mushroom; Raw Chicken Patty
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