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KMID : 1024620060260030331
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Food Science of Animal Resources
2006 Volume.26 No. 3 p.331 ~ p.336
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Effect of -Oryzanol on Lipid Oxidation, Color, Texture and Sensory Properties of Pork Sausage
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Cho S. H.
Park Beom-Young
Seong Pil-Nam
Lee Jong-Moon
Kim Dong-Hoon
Ahn Chong-Nam
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Abstract
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High purity -oryzanol was obtained from rice bran and added at 0.05%, 0.10% or 0.20% (w/w) to pork sausages. Sausages containing -oryzanol showed higher CIE color values than the control (p<0.05). Sausages containing -oryzanol had significantly lower hardness and chewiness in textural properties than the control (p<0.05) when determined by Instron testing machine. However, there were no differences in cohesiveness and springiness between the control and the sausages containing -oryzanol. Sausages containing >0.05% of -oryzanol had significantly lower thiobarbituric acid reactive substances (TBARS) values than the control since 12 days of storage when sausages were aerobically stored at for 18 days (p<0.05). Thus, -oryzanol may have a potential application for the sausage products to inhibit lipid oxidation when used at >0.05%.
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KEYWORD
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-oryzanol, antioxidant, sausage, pork
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