Scientists Find a Way to Slow Down Spoilage of Fish and Meat Using a «Sweet» Spice 0 82

Specialists from China have established that cinnamon essential oil slows the development of microorganisms responsible for the spoilage of meat, fish, and other protein products. The article with the findings was presented in the journal Food Bioscience.

How Cinnamon Helps Extend the Shelf Life of Meat and Fish

The experiment focused on the bacterium Shewanella putrefaciens — the main 'culprit' of fish and meat spoilage. This microorganism actively multiplies even at low temperatures, breaking down proteins and giving products an unpleasant odor.

The scientists tested cinnamon essential oil under laboratory conditions and found that upon contact with the S. putrefaciens colony:

• the walls of bacterial cells lost integrity;
• there was leakage of intracellular proteins and nucleic acids;
• the bacteria lost the ability to divide and quickly died.

The researchers attribute this effect to the main active compound in cinnamon oil — trans-cinnamaldehyde. It interferes with vital metabolic pathways of the cell, disrupting the formation of amino acids, nucleotides, and fats, as well as disrupting the functioning of energy systems.

How to Apply the Findings

Today, representatives of the meat and fish industries are actively seeking ways to reduce the use of synthetic preservatives. Many additives (nitrites, sorbates, benzoates) can cause allergic reactions and accumulate in the body.

In addition to cinnamon, antiseptic properties are shown by:

• thyme, as its oil and the component thymol are actively considered as biopreservatives in meat products;
• rosemary, in which rosmarinic acid destroys the cell membranes of E. coli, Bacillus cereus, Staphylococcus aureus, and others;
• cloves with a high content of eugenol, which disrupts the membranes of pathogenic bacteria.