Oh Yu-Na, Choi Hyung-Youn, Kim Yong-Bin, Hong Seong-Geon, Kim Hack-Youn
Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
Food Standard Research Center, Food Industry Research Division, Korea Food Research Institute, Wanju 55365, Korea.
Food Sci Anim Resour. 2024 Sep;44(5):1126-1141. doi: 10.5851/kosfa.2024.e53. Epub 2024 Sep 1.
Antioxidant activity of freeze-dried paprika powder and storage properties of emulsion-type pork sausages containing diverse concentrations of this powder (0%, 1%, 2%, and 3%) were analyzed. Antioxidant activities of red and yellow paprika powders were analyzed by evaluating their 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), total phenol content (TPC), and total flavonoid content (TFC). The yellow paprika powder exhibited remarkably higher DPPH radical scavenging activity, FRAP values, and TPC than the red paprika powder (p<0.05), while TFC showed no remarkable difference between them (p>0.05). Storage properties of sausages containing the yellow paprika powder were analyzed by evaluating their water holding capacity, cooking yield, and thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN) values. The 3% yellow paprika powder group showed remarkably higher water-holding capacity and cooking yield compared to the 0% group (p<0.05). TBARS values were remarkably lower in the 2% and 3% yellow paprika powder groups than in the 0% group at all weeks (p<0.05). VBN value was remarkably lower in the 3% yellow paprika powder group than in the 0% group at all weeks (p<0.05). Overall, addition of 3% yellow paprika powder improved the storage properties of emulsion-type sausages.
分析了冻干辣椒粉的抗氧化活性以及含有不同浓度该粉末（0%、1%、2%和3%）的乳化型猪肉香肠的储存特性。通过评估红辣椒粉和黄辣椒粉的2,2-二苯基-1-苦基肼（DPPH）自由基清除活性、铁还原抗氧化能力（FRAP）、总酚含量（TPC）和总黄酮含量（TFC）来分析其抗氧化活性。黄辣椒粉的DPPH自由基清除活性、FRAP值和TPC显著高于红辣椒粉（p<0.05），而TFC在两者之间无显著差异（p>0.05）。通过评估含有黄辣椒粉的香肠的持水能力、烹饪产率、硫代巴比妥酸反应性物质（TBARS）和挥发性盐基氮（VBN）值来分析其储存特性。与0%组相比，3%黄辣椒粉组的持水能力和烹饪产率显著更高（p<0.05）。在所有周数时，2%和3%黄辣椒粉组的TBARS值均显著低于0%组（p<0.05）。在所有周数时，3%黄辣椒粉组的VBN值均显著低于0%组（p<0.05）。总体而言，添加3%黄辣椒粉可改善乳化型香肠的储存特性。
