Improvement of Quality and Shelf Life of Buffalo Curd by Adding Cinnamon (Cinnamomum zeylanicum) Essential Oil

Abstract

Cinnamon essential oil (CEO), as a naturally occurring plant preservative has a wide spectrum of antimicrobial and antioxidant activity for food borne pathogens. Present study evaluated the effect of CEO at three different concentrations (0.025% , 0.05% and 0.075% ) on the shelf life of buffalo curd in plastic (High Impact Polystyrene) containers under room temperature (27 °C).CEO treated buffalo curd samples and the control were analyzed for chemical (pH and acidity) and microbiological (yeast and mould and viable total colony count) tests for 7 days of storage period (27 °C). Highest (P < 0.05) pH (1st day) was observed in 0.075% of cinnamon oil added buffalo curd and the lowest (P < 0.05) pH was noted in the control sample. Highest (P < 0.05) value for titratable acidity was observed in the control sample from the 4 th day onwards. However, addition of Cinnamon essential oil did not significantly affect the total colony count. The control sample exceeded (P < 0.05) the recommended yeast and mold count (1233CFU/ml ± 98.6) on the 4th day of the storage period. Organoleptic properties (flavor, smell, color, texture and overall acceptability) were evaluated by five-point Hedonic scale and data were analyzed in Friedman test. Results revealed that 0.025% of CEO was the most acceptable treatment. In overall, 0.025% of CEO can be recommended in order to increase the shelf life of buffalo curd up to 5 days in 27 °C.