Preservative effect of Asparagus racemosus: A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products.

Asparagus racemosus was used as a bioactive ingredient for the development of a novel calcium alginate edible film with preservative potential for improved lipid oxidative stability and storage quality of meat products. Chevon sausages were used as a model system and were aerobically packaged in the edible films incorporated with A. racemosus viz. T0 (0.0%), T1 (1.0%) and T2 (2.0%) and were stored under refrigerated (4 ±â€¯1 °C) conditions. Products packaged in T1 and T2 edible films exhibited significantly (P < 0.05) lower values for TBARS (mg malonaldehyde/kg), microbial counts (cfu/g) and FFA (% oleic acid) indicating the bioactive properties of the developed films. Significantly (P < 0.05) higher sensory scores were recorded for the products packaged in T1 and T2 films. A. racemosus added antioxidant and antimicrobial properties to the developed films which improved the lipid oxidative stability and storage quality of the model meat product.

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

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.