| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2450395 | Meat Science | 2011 | 4 Pages |
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.
► A commercial adzuki bean extract (AE) contains 13.7% (w/w) of polyphenol. ► Addition of 0.2 % AE into sausages showed higher (P < 0.05) CIE lab color a*value and lower (P < 0.05) L* and b* values. ► Sensory analysis showed a little difference in both type of sausages, even though organoleptic overall acceptance were similar. ► Therefore, the results suggest that AE has potential antioxidant.
