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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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 Title & Authors
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; Yang, Han-Sul; Min, Byoung-Rok; Narciso-Gaytan, Carlos; Sanchez-Plata, Marcos X.; Ruiz-Feria, Ciro A.;
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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 , 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 (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.
 Keywords
antioxidant;vitamin C;vitamin E;sorghum bran;chicken sausage;
 Language
English
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