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 Tenninalia 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. T-1 (0.25%), T-2 (0.50%) and T-3 (0.75%) and were assessed for various lipid oxidative stability and storage quality parameters under refrigerated (4 +/- 1 degrees 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. (C) 2017 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V.