Effects of Cinnamomum cassia water extracts and konjac glucomannan coating on the fresh preservation of chilled meat

Cinnamomum cassia water extracts were prepared by the methods of hot water extraction and vacuum freeze drying, and the total phenolic and flavonoid contents in the prepared Cinnamomum cassia water extracts were measured.The antioxidant and antibacterial activities of Cinnamomum cassia water extracts were performed in vitro. Effects of 1% Cinnamomum cassia water extracts-0.8% konjac glucomannan coating on the fresh preservation of chilled meat stored at 4 ℃ were evaluated. The water extracts of Cinnamomum cassia exhibited the 2, 2'-Azinobis- (3-ethylbenzthiazoline-6-sul-phonate) (ABTS) free radical scavenging ability, and the value was (0.36 ± 0.04) mg VC/mg. The growths of Staphylococcus aureus and Escherichia coli in vitro could be inhibited by the water extracts of Cinnamomum cassia, and the inhibition zone were (15.2 ± 0.2) mm and (13.5 ± 0.4) mm, respectively.After chilled meat coated with Cinnamomum cassia water extracts-KGM water solution, the total number of bacteria, p H value, TBARS value, and color parameter of coated chilled meat were significant decreased compared to uncoated chilled meat.Based on the total number of bacteria, the shelf life of coated chilled meat stored at 4 ℃ was extended for3 days compared to uncoated chilled meat. In conclusion, Cinnamomum cassia water extracts-KGM had fresh preservation effects on the chilled meat.