| Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages. | |
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MedLine Citation:
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PMID: 21663804 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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A commercial adzuki bean extract (AE) was evaluated for antioxidant effectiveness in cured and uncured cooked pork sausages. TBARS values, instrumental color evaluation and sensory panel scores were assessed. For uncured sausages, AE at 0.2% was equally effective as 0.1% butylated hydroxytoluene (BHT) in reducing TBARS values. Similarly, AE at 0.2% significantly (P<0.01) reduced the TBARS in cured sausages. Incorporation of 0.2% AE into sausages produced higher (P<0.05) CIE lab color a* value and lower (P<0.05) L* and b* values. Sensory panels did not detect any difference in color, odor, taste, flavor, and overall acceptance in uncured pork sausages with addition of 0.2% AE. However, there were adverse changes in the color and odor of cured sausages, even though the taste, flavor, and overall acceptance were similar. Therefore, the results suggest that AE is a potential antioxidant. |
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Authors:
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Barana C Jayawardana; Tomomi Hirano; Kyu-Ho Han; Hiroshi Ishii; Tomoko Okada; Shinichi Shibayama; Michihiro Fukushima; Mitsuo Sekikawa; Ken-Ichiro Shimada |
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Publication Detail:
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Type: Journal Article Date: 2011-05-07 |
Journal Detail:
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Title: Meat science Volume: 89 ISSN: 1873-4138 ISO Abbreviation: Meat Sci. Publication Date: 2011 Oct |
Date Detail:
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Created Date: 2011-06-13 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: England |
Other Details:
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Languages: eng Pagination: 150-3 Citation Subset: IM |
Copyright Information:
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Copyright © 2011 Elsevier Ltd. All rights reserved. |
Affiliation:
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Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya, KY 20400, Sri Lanka. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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