Storage Stability of Meat Bread Prepared with Addition of Cinnamomum and Origanum Herbs Stored at Refrigeration Temperature

This study explores the preservative potential of herbs Cinnamomum and Origanum in extending the shelf life of bread prepared with meat and dietary fibres. Three groups consisting of one control ( C ) and two treatments ( T 1 & T 2) were prepared, aerobically packaged and stored under refrigeration for twelve days. The breads were evaluated for physicochemical qualities, lipid oxidation, antioxidant potential, microbial and sensorial qualities on every third day of storage. Treatments exemplified better storage stability than control (lower pH changes, PV, TBARS, FFA values, SPC, psychrophile count and higher aw, DPPH inhibition, a*, b* , overall acceptability) throughout. The effect of storage on groups and quality parameters were evaluated by principal component analysis (PCA). The results indicated better physicochemical, microbial and quality characteristics of Origanum added breads over Cinnamomum and control breads. It was concluded that Cinnamomum and Origanum added breads had higher shelf life than control, while Origanum added breads maintained better quality characteristics than Cinnamomum added breads during storage.