Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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The Antioxidative Properties of Ganghwayakssuk (Artemisia princeps Pamp.) Extracts Added to Refrigerated Raw Chicken Nugget Batter against Lipid Oxidation

  • Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Choi, Yun-Sang (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Choi, Ji-Hun (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Kim, Hack-Youn (Research Institute for Meat Science and Culture, Konkuk University) ;
  • Kim, Hyun-Wook (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Mi-Ai (World Institue of Kimchi, An Annex of Korea Food Research Institute) ;
  • Chung, Hae-Kyung (Department of Food and Nutrition, Hoseo University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • Received : 2010.12.23
  • Accepted : 2011.01.22
  • Published : 2011.04.30
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Abstract

The efficiency of three concentrations (0.05, 0.1, and 0.2%) of Ganghwayakssuk (Artemisia princeps Pamp.) extract on the susceptibility of raw chicken nugget batter to lipid oxidation was investigated after 0, 3, 7, and 10 d of refrigerated storage at $4^{\circ}C$. The pH and yellowness values of all treatments were higher than those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount of Ganghwayakssuk ethanolic extracts increased. At the end of the storage period (10 d), the peroxide values (POV), conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The results show that Ganghwayakssuk prevents lipid oxidation in raw chicken nugget batter.

Keywords

References

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