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KMID : 1134820220510060580
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 6 p.580 ~ p.587
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Antioxidant Activity of Different Fractions from Freeze-Dried Broccoli and Its Effect on Storage Properties of Emulsion-Type Pork Sausage
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Choi Da-Mi
Lee Sol-Hee
Kim Hack-Youn
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Abstract
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This study analyzes the antioxidant activity of different fragments obtained from freeze-dried broccoli, and the storage properties of freeze-dried broccoli flower bud powder (BF; 0%, 0.3%, 0.6%, and 0.9%) on emulsion-type pork sausage. The antioxidant activity of broccoli flower bud (BF) and stem (BS) was analyzed by assessing the dry yield, pH, total polyphenol contents (TPC), total flavonoid contents (TFC), 2,2-diphenyl-1-picrylhydrazy (DPPH), and ferric reducing antioxidant power assay (FRAP). The dry yield was significantly higher in BF than in BS (P<0.05), and the pH was significantly lower in BF than in BS (P<0.05). The TPC, TFC, DPPH, and FRAP were significantly higher in BF than in BS (P<0.05). Furthermore, the storage properties of sausages supplemented with BF were analyzed by determining the cooking yield, pH, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and total bacterial counts (TBC). The cooking yield was significantly higher in the BF 0.6% and 0.9% treatments compared to the 0% (control) treatment (P<0.05). The pH showed an increasing tendency with increasing BF amounts and storage periods. The TBARS and VBN values were significantly lower in the 0.9% BF powder treatment compared to the 0% treatment at all weeks (P<0.05). The TBC was significantly decreased with increased BF treatments, as compared to the 0% treatment (P<0.05). Therefore, adding 0.6% or more of BF is appropriate to improve the storage properties of emulsion-type sausages.
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KEYWORD
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freeze-dried, broccoli, emulsion-type sausage, antioxidant activity, storage properties
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