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.

这项研究的目的是评估与榄仁木结合的海藻酸钙可食用膜对人字型香肠脂质氧化稳定性和贮藏品质的有效性。Chevon香肠进行有氧包装在含有不同浓度的可食性膜阿江榄仁即 T ₁（0.0％），T ₂（0.50％）和T ₃（1.0％）并在冷藏（4±1°C）条件下存储。观察到产品的脂质氧化稳定性和微生物质量有显着改善。用T ₂和T ₃薄膜包装的产品表现出显着的（P <0.05）的TBARS（丙二醛毫克/千克），微生物计数（log cfu / g）和FFA（％油酸）较低。 对于包装在T ₂和T ₃膜中的产品，还观察到较高的（P <0.05）感官评分。这项研究表明，掺入阿留那木的生物活性可食用薄膜的应用是一种有效的策略，可延缓肉类产品中脂质的氧化和贮藏变化。