Effects of Anthocyanin-rich Colored Potato Flakes on Lipid Oxidation, Instrumental Color Evaluation and Sensory Characteristics in Cooked Pork Sausages

We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooked pork sausages containing anthocyanin rich colored potato (Solanum tuberosam cv. Shadow Queen) flakes (CPF). According to the thiobarbituric acid reactive substance values, addition of 2% CPF suppres...

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Bibliographic Details
Published in:FOOD SCIENCE AND TECHNOLOGY RESEARCH 2012, Vol.18(3), pp.455-460
Main Authors: JAYAWARDANA, Barana C., YANAGIHARA, Maki, HAN, Kyu-Ho, FUKUSHIMA, Michihiro, SEKIKAWA, Mitsuo, SHIMADA, Kenichiro
Format: Article
Language:English
Subjects:
anthocyanin
colored potato flake
lipid oxidation
natural antioxidant
pork sausage
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Summary:We investigated lipid oxidation, instrumental color evaluation, and sensory characteristics in cooked pork sausages containing anthocyanin rich colored potato (Solanum tuberosam cv. Shadow Queen) flakes (CPF). According to the thiobarbituric acid reactive substance values, addition of 2% CPF suppressed lipid oxidation (P < 0.05) by 80% compared to the control. The antioxidant activity of 2% CPF was comparable to the synthetic antioxidant butylated hydroxytoluene (0.1%) in cooked pork sausages. The L, a* values and odor, flavor, taste, texture and overall sensory quality did not significantly differ between control and 2% CPF. Overall, cooked pork sausage with 2% CPF was as acceptable to consumers as the control. Thus, the present study indicated that the addition of 2% CPF was effective as a natural antioxidant for suppressing lipid oxidation in cooked pork sausages.
ISSN:1344-6606
1881-3984
DOI:10.3136/fstr.18.455