Academic Journal
Supplementation of combined tomato powder and bacterial cellulose in chicken chinese sausage
| العنوان: | Supplementation of combined tomato powder and bacterial cellulose in chicken chinese sausage |
|---|---|
| المؤلفون: | Srinual Jantathai, Bussagon Thongbai, Duljira Sukboonyasatit, Saranya Tunakeaw, Nappaporn Wannarot |
| المصدر: | Science Technology and Engineering Journal (STEJ), Vol 8, Iss 1, Pp 61-73 (2022) |
| بيانات النشر: | Mahasarakham University, 2022. |
| سنة النشر: | 2022 |
| المجموعة: | LCC:Science |
| مصطلحات موضوعية: | chinese sausage, meat product, natural antioxidant, bht, peroxide value, Science |
| الوصف: | Meat products with low synthetic antioxidants are getting attention for consumers. We expected to extend the findings to produce the product with low synthetic antioxidants. The objective of this study was to compare the effect of natural compounds (combination of bacterial cellulose, BC and tomato powder, TP) and synthetic antioxidants (buthylated hydroxytoluene, BHT) on the physico-chemical properties and sensory attributes of chicken Chinese sausage (CCS). The determination of DPPH scavenging activity, peroxide value (PV), color, pH, texture properties and sensory characteristics were studied. We found that DPPH radical scavenging activity, a*, b*, hardness, gumminess and chewiness were increased with increased levels of TP. In contrast, CCSs with increased level of TP showed the reduction in PV and sensory attributes. This study revealed a potential application of BC and TP as ingredient to produce the meat product with low synthetic antioxidants. Overall, our results indicated that incorporation of 2% (w/w) BC and 6% (w/w) TP in CCS was high effective DPPH scavenging activity and peroxide value. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 2697-6110 2697-6072 |
| Relation: | https://ph02.tci-thaijo.org/index.php/stej/article/view/245974/167515; https://doaj.org/toc/2697-6110; https://doaj.org/toc/2697-6072 |
| DOI: | 10.14456/stej.2022.6 |
| URL الوصول: | https://doaj.org/article/6006589152ee409d9006f3b342036c1d |
| رقم الانضمام: | edsdoj.6006589152ee409d9006f3b342036c1d |
| قاعدة البيانات: | Directory of Open Access Journals |
| تدمد: | 26976110 26976072 |
|---|---|
| DOI: | 10.14456/stej.2022.6 |