The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages. (June 2018)

• Record Type: Journal Article
• Authors: Kalem, Insha Kousar; Bhat, Z.F.; Kumar, Sunil; Noor, Sabahu; Desai, Ajay
• Is Part Of: Meat science. Volume 140(2018)
• Page Start: 38
• Page End: 43
• Publication Date: 2018-06
• Subjects: Terminalia arjuna -- Edible film -- Chevon sausages -- Lipid oxidation -- Storage quality; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2018.02.011
• Languages: English
• ISSNs: 0309-1740

Abstract

Abstract: The aim of this study was to assess the effectiveness of calcium alginate edible films incorporated with Terminalia arjuna on the lipid oxidative stability and storage quality of chevon sausages. Chevon sausages were aerobically packaged in the edible films containing different concentrations of T. arjuna viz. T1 (0.0%), T2 (0.50%) and T3 (1.0%) and were stored under refrigerated (4±1 °C) conditions. A significant improvement was observed in the lipid oxidative stability and microbial quality of the products. Products packaged in T2 and T3 films exhibited significantly ( P < 0.05) lower values for TBARS (mg malonaldehyde/kg), microbial counts (log cfu/g) and FFA (% oleic acid). Higher ( P < 0.05) sensory scores were also observed for the products packaged in T2 and T3 films. This study shows that application of a bioactive edible film incorporated with T. arjuna is an effective strategy in retarding the lipid oxidation and storage changes in meat products. Highlights: A novel calcium alginate edible film incorporated with Terminalia arjuna was developed. Developed films had significant antimicrobial and antioxidant properties. The developed films improved the lipid oxidative stability of the model meat product. A significant improvement was also observed in the microbial and sensory quality.