Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Original papers
Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages
Barana C. JAYAWARDANAMaki YANAGIHARAKyu-Ho HANMichihiro FUKUSHIMAMitsuo SEKIKAWAKenichiro SHIMADA
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JOURNAL FREE ACCESS

2012 Volume 18 Issue 3 Pages 455-460

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Abstract

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.

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© 2012 by Japanese Society for Food Science and Technology
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