Chemical and antioxidant effects of Achillea millefolium L. and Hypericum perforatum L. extracts on sausages

被引：0

作者：

Sen Arslan, Hulya ^{[1
]}

Yerlikaya, Sabire ^{[1
]}

机构：

[1] Karamanoglu Mehmetbey Univ, Dept Food Engn, Fac Engn, Karaman, Turkiye

来源：

FLEISCHWIRTSCHAFT | 2023年 / 103卷 / 05期

关键词：

NATURAL ANTIOXIDANTS; SHELF-LIFE; OXIDATION; QUALITY; PRESERVATION; STABILITY; PRODUCTS; STORAGE;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, the effects of spraying of Achillea millefolium L.( AM) and Hypericum perforatum L. (HP) ethanolic extracts at different levels (0%, 5%, and 10%) to chicken sausages on storage time were investigated. Moisture, thiobarbituric acid (TBA), colour and pH of the sausages were performed. It was determined that lipid oxidation was the lowest (0.33 +/- 0.04 mg malonaldehyde/kg sample) in the sample that had 5% HP on Day 10 of storage. The highest TBA level (0.63 +/- 0.02 mg malonaldehyde/kg sample) belong to the control sample that had no extract. The sample that had 10% HP lowest moisture content as 23.68 +/- 0.67 on day 10 of storage. It was determined that 10% HP has the highest TPC (58.93 mg GAE/g) and 5% AM had the lowest TPC (18.57 mg GAE/g). The results demonstrated that AM and HP can be used as natural preservatives in chicken sausages.

引用

页码：54 / 59

页数：6

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