Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods
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 system. Chevon sausages were prepared by incorporating different levels of T. arjuna viz. T1 (0.25%), T2 (0.50%) and T3 (0.75%)...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2017-12-01
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| Series: | Food Science and Human Wellness |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453017300836 |
| _version_ | 1826817986182250496 |
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| author | Insha Kousar Kalem Z.F. Bhat Sunil Kumar Ajay Desai |
| author_facet | Insha Kousar Kalem Z.F. Bhat Sunil Kumar Ajay Desai |
| author_sort | Insha Kousar Kalem |
| collection | DOAJ |
| description | 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 system. Chevon sausages were prepared by incorporating different levels of T. arjuna 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) conditions. T. arjuna 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 T. arjuna 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) values. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with T. arjuna during refrigerated storage. T. arjuna 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. Keywords: Terminalia arjuna, Chevon sausages, Natural preservative, Lipid oxidation, Storage quality |
| first_indexed | 2024-03-12T05:57:35Z |
| format | Article |
| id | doaj.art-84adab7ba91645938f77db7ddf805118 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2025-02-16T05:44:50Z |
| publishDate | 2017-12-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-84adab7ba91645938f77db7ddf8051182025-02-03T10:40:53ZengTsinghua University PressFood Science and Human Wellness2213-45302017-12-0164167175Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foodsInsha Kousar Kalem0Z.F. Bhat1Sunil Kumar2Ajay Desai3College of Veterinary Pharmacy, Abhilashi University, Chail Chowk Mandi, Himachal Pradesh 175045, IndiaDepartment of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand; Corresponding author.Division of Livestock Products Technology, Faculty of Veterinary Sciences and Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu, R.S. Pura, Jammu, Jammu and Kashmir 181102, IndiaDepartment of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New ZealandThe 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 system. Chevon sausages were prepared by incorporating different levels of T. arjuna 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) conditions. T. arjuna 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 T. arjuna 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) values. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with T. arjuna during refrigerated storage. T. arjuna 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. Keywords: Terminalia arjuna, Chevon sausages, Natural preservative, Lipid oxidation, Storage qualityhttp://www.sciencedirect.com/science/article/pii/S2213453017300836 |
| spellingShingle | Insha Kousar Kalem Z.F. Bhat Sunil Kumar Ajay Desai Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods Food Science and Human Wellness |
| title | Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods |
| title_full | Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods |
| title_fullStr | Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods |
| title_full_unstemmed | Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods |
| title_short | Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods |
| title_sort | terminalia arjuna a novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods |
| url | http://www.sciencedirect.com/science/article/pii/S2213453017300836 |
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