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Study identifies a natural preservative in the arjun tree |
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Study identifies a natural preservative in the arjun tree
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Darrell Miller | 05/17/19 |
Date:
May 17, 2019 03:56 PM
Author: Darrell Miller
(support@vitanetonline.com)
Subject: Study identifies a natural preservative in the arjun tree
Terminalia arjuna has been studied closely by researchers from India and New Zealand. Commonly known as the arjun tree, this plant was used on chevon sausages to test the properties of preservation. The study suggest that the it produced significantly lower values for total plate count, psychrophilic count, yeast and mold count, and free fatty acid values. The results showed an improved lipid oxidative stability and storage quality while refrigerated, thus suggesting that the arjun tree can be a novel natural meat preservative.
Key Takeaways:
- Chevon sausages were used as a model in the research and the researchers used various sorts of Terminalia arjuna extracts some in 0.25, 0.50, and 0.75 percent.
- When the extracts were examined under refrigerated conditions, they looked at the effects on lipid oxidative stability and storage quality parameters.
- There were lower values in total that were noted during the study for total plate count, psychrophilic count, counts of yeast and mold, and free fatty acid values.
"Researchers from India and New Zealand explore the potential of Terminalia arjuna as a novel natural preservative in meat products."
Read more: https://www.naturalnews.com/2019-04-09-study-identifies-a-natural-preservative-in-the-arjun-tree.html
