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Food Science and Human Wellness 2017, 6(4): 167-175 https://doi.org/10.1016/j.fshw.2017.08.001
Research Article | Open Access | Issue | Published: 18 August 2017

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

Show Author's Information Insha Kousar Kalema,  Z.F. Bhatb( ),  Sunil Kumarc,  Ajay Desaib
College of Veterinary Pharmacy, Abhilashi University, Chail Chowk Mandi, Himachal Pradesh 175045, India
Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
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, India

Peer review under responsibility of Beijing Academy of Food Sciences.

Keywords:
Terminalia arjuna, Chevon sausages, Natural preservative, Lipid oxidation, Storage quality
Cite this article:
Kalem IK, Bhat Z, Kumar S, et al. Terminalia arjuna: A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods. Food Science and Human Wellness, 2017, 6(4): 167-175. https://doi.org/10.1016/j.fshw.2017.08.001
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Abstract Full text About this article

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.


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About this article

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

Show Author's information Insha Kousar Kalema, Z.F. Bhatb( ), Sunil Kumarc, Ajay Desaib
College of Veterinary Pharmacy, Abhilashi University, Chail Chowk Mandi, Himachal Pradesh 175045, India
Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Christchurch 7647, New Zealand
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, India

Peer review under responsibility of Beijing Academy of Food Sciences.

Abstract

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

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Received: 07 June 2017
Accepted: 11 August 2017
Published: 18 August 2017
Issue date: December 2017

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© 2017 Beijing Academy of Food Sciences.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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