Evaluation of antioxidant effects of Vitamins C and e alone and in combination with sorghum bran in a cooked and stored chicken sausage

Daekeun Shin, Han Sul Yang, Byoung Rok Min, Carlos Narciso-Gaytán, Marcos X. Sánchez-Plata, Ciro A. Ruiz-Feria

Research output: Contribution to journalArticle

4 Scopus citations

Abstract

To evaluate the antioxidant effects of vitamin C, vitamin E and sorghum bran, alone or in combination on chicken sausages, 9 kg of chicken thigh meat was prepared. All thigh meat was divided into seven different batches as follows; no antioxidant (CON); vitamin C (VTC), vitamin E (VTE) or sorghum bran (SOR) at 0.02%; or three different combination ratios of vitamin C, vitamin E and sorghum bran at 0.02% (VT2, 2:1:1; VT4, 4:1:1; VT6, 6:1:1). All cooked sausages were stored at 4°C, and six sausages per treatment were used for chemical analysis on five different storage days. As the addition of vitamin E was increased, sausages stored for 10 d had decreased redness; thereby, VTE showed the lowest CIE a*(p<0.05). Sausages mixed with vitamins and sorghum bran combinations had lower peroxide and free fatty acid values (p<0.05) when compared to sausages without antioxidants. The TBARS were the lowest in sausages containing vitamin C, vitamin E and sorghum bran at 6:1:1 ratio, and they significantly differed to CON, VTC and SOR treatments (p<0.05). Therefore, our results suggest that meat mixed with vitamins and sorghum bran had more antioxidant activity than the meat mixed with only antioxidant vitamins or without antioxidants.

Original languageEnglish
Pages (from-to)693-700
Number of pages8
JournalKorean Journal for Food Science of Animal Resources
Volume31
Issue number5
DOIs
StatePublished - Oct 2011

Keywords

  • Antioxidant
  • Chicken sausage
  • Sorghum bran
  • Vitamin C
  • Vitamin E

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