Quality Characteristics of Chicken Sausage Prepared with Turmeric (Curcuma longa L.) during Cold Storage.
- Author:
Eun A YUN
1
;
Eunkyung JUNG
;
Nami JOO
Author Information
1. Department of Food & Nutrition, Sookmyung Women's University, Seoul 140-742, Korea. joljol0308@daum.net
- Publication Type:Original Article
- Keywords:
turmeric (Curcuma longa L.);
chicken sausage;
cold storage;
lipid oxidative stability;
antioxidative activity;
total plate count
- MeSH:
Chickens;
Cold Temperature;
Curcuma;
Hand;
Hardness;
Hydrogen-Ion Concentration;
Phenol
- From:Journal of the Korean Dietetic Association
2013;19(3):195-208
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at 4degrees C for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage.
