Study On The Anti-microbial Activity And Antioxidant Effect Of Cassia Oil To The Slice Dried Meat Processing

In this paper, The anti-microbial activity to four bacterium,two yeasts, two molds of cinnamon oil are studied, anti-microbial activity and antioxidant effect of cassia essential oil to the slice dried meat during the frying process and storage have been systematically researched, as well as the main influence of factors to anti-microbial activity and antioxidant effect of cassia essential oil in the slice dried meat. The results are shown as follows:1. The effect on anti-microbial activity of different concentration of cinnamon oil: The cinnamon oil has consideration anti-microbial activity to bacteria, yeast and mold. At concentration of 10ml/L and 20ml/L, the diameter of bacteria inhibition zone is small, and the increasing is not big. When concentration of cassia oil is more than 20ml/L, the diameter of bacteria inhibition zone increased quickly. When reached 50ml/L, it first increased and then declined. At concentration of 10ml/L, the diameter of yeast and mold inhibition zone are small, and then it increased quickly. When reached 50ml/L, it first increased and then declined.2. The effect on anti-microbial activity of different pH and NaCl : When pH is 4.5 and 5.5,there is no germs on bacterium culture medium, when is 6.5,7.5 and 8.5, with the increase of pH, diameter of inhibition zone of different bacterium first increased , then declined and increased finally. The diameter of inhibition zone of yeast and mold is bigger at 4.5 and 8.5. The concentration of NaCl effect on anti-microbial activity.3. The effect on diameter of bacteria inhibition zone of different temperature: After Influence different temperature, The effect on anti-microbial activity of cinnamon oil wasn't affected by heat at 100℃and below . with the increase of temperature, diameter of inhibition zone declined, before 120℃, declined slowly, and after 120℃, declined rapidly.4. The minimum inhibitory concertration (MIC) of cinnamon oil against various bacteria: The MIC of cinnamon oil against bacteria≤0.8mL/L. The MIC against yeast and mold≤0.4mL/L, and with extension of time, there are most of molds on inhibition zone. Yeast(MIC)0.05). Bacteria populations, POV, TBA andAV presented a trend of increase.