Sembring Hanna Seprina Br, Chin Koo Bok
Department of Animal Science, Chonnam National University, Gwangju 61186, Korea.
Food Sci Anim Resour. 2021 Jul;41(4):715-730. doi: 10.5851/kosfa.2021.e31. Epub 2021 Jul 1.
The objective of this study was to evaluate antioxidant activities of eggplant (EP) powder with different drying methods and addition levels to pork sausages to improve product quality. Antioxidant activities of EP with different drying methods, particle sizes, and solvents of extraction were determined. Freeze dried (FD) EP extracted with 100% ethanol had higher 2,2-diphenyl-1picrylhydrazyl radical-scavenging activities (DPPH-RSA) and total phenolic content (TPC) values than other drying methods. FD500 had the highest iron chelating ability (ICA) value. Oven-dried (OD) EP at 60°C had the highest reducing power. Dried EP was added to sausages of six groups: control without EP, reference added with ascorbic acid, O1 and O2 added with 0.25% and 0.5% OD EP, respectively, and F1 and F2 added with 0.25% and 0.5% FD EP, respectively. Pork sausages added with O2 had the lowest TBARS and TPC values. These values increased during storage. Purge loss (%), lightness (L*), and redness (a*) values of F2 were lower than those of other groups, whereas sausages containing F2 had the highest yellowness (b*). pH values of sausages added with EP were increased regardless of the level of EP added. Hardness values of F2 were higher. However, there were no significant differences in other textural characteristics. Sausages added with EP had higher moisture and protein contents (%), but lower fat contents (%). These results indicate that EP powder could be used to retard lipid oxidation and inhibit microbial counts during storage time.
本研究的目的是评估采用不同干燥方法及添加到猪肉香肠中不同添加量的茄子（EP）粉的抗氧化活性，以改善产品质量。测定了不同干燥方法、粒径和提取溶剂的EP的抗氧化活性。用100%乙醇提取的冷冻干燥（FD）EP比其他干燥方法具有更高的2,2-二苯基-1-苦基肼自由基清除活性（DPPH-RSA）和总酚含量（TPC）值。FD500具有最高的铁螯合能力（ICA）值。60°C烘干（OD）的EP具有最高的还原能力。将干燥的EP添加到六组香肠中：不添加EP的对照组、添加抗坏血酸的参考组、分别添加0.25%和0.5% OD EP的O1和O2组，以及分别添加0.25%和0.5% FD EP的F1和F2组。添加O2的猪肉香肠的硫代巴比妥酸反应物（TBARS）和TPC值最低。这些值在储存期间增加。F2组的沥干损失（%）、亮度（L*）和红度（a*）值低于其他组，而含有F2的香肠具有最高的黄度（b*）。无论EP添加量如何，添加EP的香肠的pH值都会升高。F2组的硬度值较高。然而，其他质地特性没有显著差异。添加EP的香肠具有较高的水分和蛋白质含量（%），但脂肪含量较低。这些结果表明，EP粉可用于延缓储存期间的脂质氧化并抑制微生物数量。
