Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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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

  • Shin, Dae-Keun (Department of Poultry Science, 2472 TAMU, Texas A&M University, College Station) ;
  • Yang, Han-Sul (Division of Animal Science and Technology, Gyeongsang National University) ;
  • Min, Byoung-Rok (Department of Agriculture, Food & Resource Science, University of Maryland Eastern Shore, Princess Anne) ;
  • Narciso-Gaytan, Carlos (Colegio de Postgraduados Campus Cordoba, Km. 348 Carr. Fed. Cordoba-Veracruz. Congregacion Manuel Leon. Amatlan de los Reyes) ;
  • Sanchez-Plata, Marcos X. (Department of Poultry Science, 2472 TAMU, Texas A&M University, College Station) ;
  • Ruiz-Feria, Ciro A. (Department of Poultry Science, 2472 TAMU, Texas A&M University, College Station)
  • Received : 2011.07.08
  • Accepted : 2011.09.27
  • Published : 2011.10.31
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Abstract

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 $4^{\circ}C$, 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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References

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