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 ± 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.

芦笋消音被用作生物活性成分，用于开发新型海藻酸钙可食膜，该膜具有防腐潜力，可改善肉类产品的脂质氧化稳定性和储存质量。Chevon香肠用作模型系统，需氧包装在与A. racemosus viz混合的可食用薄膜中。T ₀（0.0％），T ₁（1.0％）和T ₂（2.0％）并在冷藏（4±1°C）条件下存储。用T ₁和T ₂食用膜包装的产品表现出显着的（P TBARS（mg丙二醛/ kg），微生物计数（cfu / g）和FFA（％油酸）较低的值表示显影膜的生物活性。 对于包装在T ₁和T ₂薄膜中的产品，显着（P <0.05）更高的感官评分。A. racemosus向已开发的薄膜中添加了抗氧化剂和抗菌性能，从而改善了模型肉制品的脂质氧化稳定性和储存质量。