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KMID : 1134820190480020231
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 2 p.231 ~ p.236
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Effect of Jeju’s Tartary Buckwheat (Fagopyrum tataricum) on Antioxidative Activity and Physicochemical Properties of Chicken Meat Emulsion-Type Sausage
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Hyun Ji-Eun
Kim Hack-Youn
Chun Ji-Yeon
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Abstract
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This study examined the effects of Tartary buckwheat (Fagopyrum tataricum) powder on the physicochemical properties and antioxidant activity of chicken meat emulsion-type sausage. The Tartary buckwheat was useful for increasing the pH from 6.21 to 6.34, which helped improve the water holding capacity of chicken meat emulsion-type sausage. Moreover, the hardness of the chicken meat emulsion-type sausage increased with increasing amount of Tartary buckwheat. The antioxidant activity of the chicken meat emulsion-type sausage was improved by adding Tartary buckwheat according to the 1,1-diphenyl-2-picrylhydrazyl assay and ferric-ion reducing antioxidant power (FRAP) assay. In particular, significant difference depending on the amount of Tartary buckwheat was observed in the FRAP assay. The thiobarbituric acid value of all treatments was less than 0.15 MDA mg/kg, which indicates its safety as a meat product. In this study, the application of Tartary buckwheat was effective in improving the physicochemical properties and antioxidant activity of chicken meat emulsion-type sausage. Nevertheless, an examination of the inhibition of lipid oxidation by the Tartary buckwheat antioxidant activity will be needed to determine the certain storage period.
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KEYWORD
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Tartary buckwheat, Fagopyrum tataricum, antioxidant activity, chicken meat, emulsified sausage
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