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.
