TY - JOUR
T1 - Evaluation of antioxidant effects of Vitamins C and e alone and in combination with sorghum bran in a cooked and stored chicken sausage
AU - Shin, Daekeun
AU - Yang, Han Sul
AU - Min, Byoung Rok
AU - Narciso-Gaytán, Carlos
AU - Sánchez-Plata, Marcos X.
AU - Ruiz-Feria, Ciro A.
PY - 2011/10
Y1 - 2011/10
N2 - 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.
AB - 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.
KW - Antioxidant
KW - Chicken sausage
KW - Sorghum bran
KW - Vitamin C
KW - Vitamin E
UR - http://www.scopus.com/inward/record.url?scp=81155123594&partnerID=8YFLogxK
U2 - 10.5851/kosfa.2011.31.5.693
DO - 10.5851/kosfa.2011.31.5.693
M3 - Article
AN - SCOPUS:81155123594
SN - 1225-8563
VL - 31
SP - 693
EP - 700
JO - Korean Journal for Food Science of Animal Resources
JF - Korean Journal for Food Science of Animal Resources
IS - 5
ER -