Evaluation of Antioxidant Effects of Vitamins C and E Alone and in Combination with Sorghum Bran in a Cooked and Stored Chicken Sausage

• 발행기관: 한국축산식품학회
• 저자명: Dae Keun Shin Han Sul Yang Byoung Rok Min Carlos Narciso Gaytan Marcos X. Sanchez Plata Ciro A. Ruiz
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제5호, 693~700쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2011.10.31

영문 초록

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 4oC, 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

키워드

antioxidant vitamin C vitamin E sorghum bran chicken sausage