Effect of cinnamon bark (Cinnamomum zeylanicum) biomass on organoleptic quality of goat meat during shelf life

Abstract

Abstract Cinnamon is an herbal spice that contains antioxidants and antimicrobials. The use of cinnamon in the postharvest industry of agricultural products has been widely practised and provides economic benefits. Goat meat is a postharvest product with high protein levels, making it susceptible to damage due to microbial growth during its shelf life. Goat meat also has a distinctive aroma that is less favoured by consumers. Appropriate methods are needed to improve the organoleptic quality of goat meat. This study aims to determine cinnamon’s effect on the organoleptic quality of goat meat. The design used was a factorial, completely randomised design. The factor I is Cinnamon concentration (K0:0%; K1:5%; K2:10%; K3:15%), and Factor II is the length of storage (H1:24 hours, H2:48 hours). The results showed that cinnamon marinade had a very significant effect (P<0.01) on taste and aroma but no significant effect (P>0.05) on texture and colour. The hedonic test showed that marination using 10%-15% cinnamon on goat meat was preferred in terms of aroma and flavour. The H2S test showed that samples marinated in cinnamon and stored for 48 hours did not show spoilage. Cinnamon has the potential to be a sustainable preservative.