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首页> 外文会议>Proceedings of 53rd International Congress of Meat Science and Technology >ANTI OXIDANT EFFECT OF COLOR POTATO FLAKES IN COOKED PORK SAUSAGES
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ANTI OXIDANT EFFECT OF COLOR POTATO FLAKES IN COOKED PORK SAUSAGES

机译：马铃薯片中的彩色马铃薯片的抗氧化作用

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摘要

IntroductionRecently it has been found that coloring pigments such as anthocyanin not only have a coloration function, but also shown antioxidant potential, thus, it leads to the reevaluation of anthocyanins effect on lipid oxidation. The color potatoes, which has both starch and anthocyning attracted special interest due to their color appeal and their taste (Sorenson, 1992), are processed in to flakes (color potato flakes) due to their high moisture content. Studies on anthocynin rich potato (Solanum tuberosam cv. Shadow-Queen) flakes showed antioxidant functions with regard to radical scavenging activity and inhibition of linoleic acid oxidation, further they improve the antioxidant potentials in rats (Han, et al, 2006). Thus, application of that antioxidant may be useful in controlling lipid oxidation, which is a major quality deteriorating factor in muscle foods. Further more, potato flakes have the advantage of being readily accepted by consumers, as they are considered natural. Therefore, in this study we added color potato flakes to cooked pork sausages, and examined the lipid oxidation during storage.
机译：简介最近发现，花色苷等着色颜料不仅具有着色功能，而且还显示出抗氧化的潜力，因此，它导致花色苷对脂质氧化作用的重新评估。带有淀粉和花蜜的彩色马铃薯由于其颜色吸引力和味道而引起了特别的兴趣（Sorenson，1992），由于其高水分含量而被加工成薄片（彩色马铃薯片）。对富含花青霉素的马铃薯（Solanum tuberosam cv。Shadow-Queen）片的研究表明，其自由基清除活性和抑制亚油酸氧化具有抗氧化功能，进一步提高了大鼠的抗氧化能力（Han等，2006）。因此，该抗氧化剂的应用可用于控制脂质氧化，脂质氧化是肌肉食品中主要的质量恶化因素。此外，由于马铃薯片被认为是天然的，因此具有容易被消费者接受的优点。因此，在这项研究中，我们将彩色马铃薯片添加到煮熟的猪肉香肠中，并检查了储存期间的脂质氧化。

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  • 来源
  • 会议地点 Beijing(CN);Beijing(CN)
  • 作者

    Li Kechang; rnGu Xiaolin; rnLi Weijun; rnJi Xiuyun; rnYu Zhao;

  • 作者单位

    K.Shimada@School of Agriculture,Obihiro University of Agriculture and Veterinary Medicine,Obihiro,Hokkaido 080-8555,JAPAN--Barana C. Jayawardana@School of Agriculture,Obihiro University of Agriculture and Veterinary Medicine,Obihiro,Hokkaido 080-8555,JAPAN--M.Yanagihara@School of Agriculture,Obihiro University of Agriculture and Veterinary Medicine,Obihiro,Hokkaido 080-8555,JAPAN--K.H. Han@School of Agriculture,Obihiro University of Agriculture and Veterinary Medicine,Obihiro,Hokkaido 080-8555,JAPAN--M.Fukushima@School of Agriculture,Obihiro University of Agriculture and Veterinary Medicine,Obihiro,Hokkaido 080-8555,JAPAN--M.Sekikawa@School of Agriculture,Obihiro University of Agriculture and Veterinary Medicine,Obihiro,Hokkaido 080-8555,JAPAN--;

  • 会议组织
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 屠宰及肉类加工工业;
  • 关键词

    anthocyanin; TBA; antioxidant;

    机译：花青素; TBA;抗氧化剂;

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