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.
Meat Sci. 2018 Jun;140:38-43. doi: 10.1016/j.meatsci.2018.02.011. Epub 2018 Feb 19.
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. T (0.0%), T (0.50%) and T (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 T and T 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 T and T 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.
本研究旨在评估海藻酸钙可食用薄膜中加入诃子对山羊肉香肠脂质氧化稳定性和储存质量的影响。山羊肉香肠采用含有不同浓度诃子的可食用薄膜进行气调包装，即 T（0.0%）、T（0.50%）和 T（1.0%），并在冷藏（4±1℃）条件下储存。研究结果表明，产品的脂质氧化稳定性和微生物质量得到了显著改善。用 T 和 T 薄膜包装的产品的 TBARS（mg 丙二醛/kg）、微生物计数（log cfu/g）和 FFA（%油酸）值显著（P<0.05）较低。用 T 和 T 薄膜包装的产品的感官评分也较高（P<0.05）。本研究表明，应用含有诃子的生物活性可食用薄膜是一种延缓肉类产品脂质氧化和储存变化的有效策略。
