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Terminalia arjuna:A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods

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Food Science and Human Wellness 2017年第4期6卷 167-175页

作者： Insha Kousar Kalem Z.F.Bhat Sunil Kumar Ajay Desai College of Veterinary Pharmacy Abhilashi UniversityChail Chowk MandiHimachal Pradesh 175045India Department of Wine Food and Molecular Biosciences Faculty of Agriculture and Life SciencesLincoln UniversityLincolnChristchurch 7647New Zealand Division of Livestock Products Technology Faculty of Veterinary Sciences and Animal HusbandrySher-e-Kashmir University of Agricultural Sciences and Technology of JammuR.S.PuraJammuJammu and Kashmir 181102India

The study was conducted to explore the possibility of utilization of Terminalia arjuna as a novel natural preservative in meat products by using chevon sausages as a model *** sausages were prepared by incorporating different levels of *** viz.T1(0.25%),T2(0.50%)and T3(0.75%)and were assessed for various lipid oxidative stability and storage quality parameters under refrigerated(4±1◦C)*** showed a significant(p<0.05)effect on the lipid oxidative stability as the treated products exhibited significantly(p<0.05)lower TBARS(mg malonaldehyde/kg)values in comparison to control.A significant(p<0.05)effect was also observed on the microbial stability as *** incorporated products showed significantly(p<0.05)lower values for total plate count(log cfu/g),psychrophilic count(log cfu/g),yeast and mould count(log cfu/g)and FFA(%oleic acid)***(p<0.05)higher scores were observed for various sensory parameters of the products incorporated with *** during refrigerated *** successfully improved the lipid oxidative stability and storage quality of the model meat product and may be commercially exploited as a novel preservative in muscle foods.

关键词： Terminalia arjuna chevon sausages Natural preservative Lipid oxidation Storage quality

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