Ameliorative effect of cinnamon and its nanoemulsion on quality of beef burger during refrigerated storage

Authors

  • Wesam Sameeh Clinical Microbiology Unit, Assiut University Hospitals, Assiut, Egypt.
  • Walaa M. Elsherif Certified Food Lab, Nanotechnology Research and Synthesis Unit, Animal Health Research Institute (AHRI), Agriculture Research Center (ARC), Assiut, Egypt.
  • Ashraf Abd-El-Malek Department of Food Hygiene, Safety and Technology (Meat branch), Faculty of Veterinary Medicine, Assiut University, Egypt.
  • Madeha H.A. Darwish Department of Animals and Poultry Behaviors and Management, Faculty of Veterinary Medicine, Assiut University, Egypt.
  • Hadeel M. Bakr Department of Food Hygiene, Safety and Technology (Meat branch), Veterinary Teaching Hospital, Faculty of

Keywords:

Cinnamon, nano-emulsion, S. Typhimurium, Burger, Cytotoxicity

Abstract

In the present research, cinnamon essential oil (CEO) and it's nanoemulsion was studied to evaluate their antioxidant and antibacterial effect against Salmonella Typhimurium artificially inoculated in beef burger stored at 4±1°C. The active phenolic compounds of CEO were studied using GC/MS analyses and the antibacterial activity of CEO and Nano-emulsion (CNE) against S. Typhimurium was determined and the result of MIC was 0.3%. The obtained results showed that the sensory properties of different treated burger samples during cold storage (4ºC) were enhanced by using CEO and CNE with different concentrations compared to the untreated (control) samples after 5 days of the storage period with significant difference (P-Value <0.05) by both concentrations of CNE. Moreover, during storage, pH and TBA values increased slightly, and the rise became more obvious for control on 7th day of the storage then spoiled. For samples incorporated with CNE (MIC2), which maintained accepted pH of meat up to 12th day of the storage. Regarding various treatments, the antibacterial effectiveness of CEO and CNE demonstrated a potential impact on the APC and overall yeast and mold count. Using natural antibacterial CEO could be the solutions reducing chemical preservation in fresh and refrigerated meat products. Cinnamon NE is a promising cost effective, innovative eco-friendly preservatives in meat production.

Author Biography

Ashraf Abd-El-Malek, Department of Food Hygiene, Safety and Technology (Meat branch), Faculty of Veterinary Medicine, Assiut University, Egypt.

Department of Meat Hygiene, Safety and Technology, Faculty of Veterinary Medicine, Assiut University, Egypt

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Published

2025-01-01

How to Cite

Sameeh, W., Elsherif, W. M., Abd-El-Malek, A. ., Darwish, M. H., & Bakr, H. M. (2025). Ameliorative effect of cinnamon and its nanoemulsion on quality of beef burger during refrigerated storage. Journal of Advanced Veterinary Research, 15(1), 47-54. Retrieved from https://advetresearch.com/index.php/AVR/article/view/2084

Issue

Vol. 15 No. 1 (2025): January

Section

Original Research

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Copyright (c) 2024 Journal of Advanced Veterinary Research

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