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KMID : 1024620110310050693
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Food Science of Animal Resources
2011 Volume.31 No. 5 p.693 ~ p.700
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Evaluation of Antioxidant Effects of Vitamins C and E Alone and in Combination with Sorghum Bran in a Cooked and Stored Chicken Sausage
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Shin Daek-eun
Yang Han-Sul
Min Byoung-Rok
Carlos Narciso-Gaytan
Marcos X. Sanchez-Plata
Ciro A. Ruiz-Feria
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Abstract
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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℃, 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.
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KEYWORD
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antioxidant, vitamin C, vitamin E, sorghum bran, chicken sausage
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