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タイトル: Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages
著者: JAYAWARDANA, Barana C.
YANAGIHARA, Maki
HAN, Kyu-Ho
FUKUSHIMA, Michihiro
SEKIKAWA, Mitsuo
SHIMADA, Kenichiro
韓, 圭鎬
福島, 道広
関川, 三男
島田, 謙一郎
キーワード: anthocyanin
colored potato flake
lipid oxidation
natural antioxidant
pork sausage
発行日: 2012
出版者: Japanese Society for Food Science and Technology
誌名: Food Science and Technology Research
巻: 18
号: 3
開始ページ: 455-460
抄録: We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooked pork sausages containing anthocyanin rich colored potato (Solanum tuberosam cv. Shadow Queen) flakes (CPF). According to the thiobarbituric acid reactive substance values, addition of 2% CPF suppressed lipid oxidation (P < 0.05) by 80% compared to the control. The antioxidant activity of 2% CPF was comparable to the synthetic antioxidant butylated hydroxytoluene (0.1%) in cooked pork sausages. The L, a* values and odor, flavor, taste, texture and overall sensory quality did not significantly differ between control and 2% CPF. Overall, cooked pork sausage with 2% CPF was as acceptable to consumers as the control. Thus, the present study indicated that the addition of 2% CPF was effective as a natural antioxidant for suppressing lipid oxidation in cooked pork sausages.
URI: http://ir.obihiro.ac.jp/dspace/handle/10322/3842
ISSN: 1881-3984
1344-6606
出現コレクション:00E01学術雑誌論文

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