title: Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages.
abstract: A commercial adzuki bean extract (AE) was evaluated for antioxidant effectiveness in cured and uncured cooked pork sausages. TBARS values, instrumental color evaluation and sensory panel scores were assessed. For uncured sausages, AE at 0.2% was equally effective as 0.1% butylated hydroxytoluene (BHT) in reducing TBARS values. Similarly, AE at 0.2% significantly (P<0.01) reduced the TBARS in cured sausages. Incorporation of 0.2% AE into sausages produced higher (P<0.05) CIE lab color a* value and lower (P<0.05) L* and b* values. Sensory panels did not detect any difference in color, odor, taste, flavor, and overall acceptance in uncured pork sausages with addition of 0.2% AE. However, there were adverse changes in the color and odor of cured sausages, even though the taste, flavor, and overall acceptance were similar. Therefore, the results suggest that AE is a potential antioxidant.
authors.affiliation: Department of Animal Science, Faculty of Agriculture, University of Peradeniya, Peradeniya, KY 20400, Sri Lanka.
authors.forename: Barana C
authors.initials: BC
authors.lastname: Jayawardana
authors.forename: Tomomi
authors.initials: T
authors.lastname: Hirano
authors.forename: Kyu-Ho
authors.initials: KH
authors.lastname: Han
authors.forename: Hiroshi
authors.initials: H
authors.lastname: Ishii
authors.forename: Tomoko
authors.initials: T
authors.lastname: Okada
authors.forename: Shinichi
authors.initials: S
authors.lastname: Shibayama
authors.forename: Michihiro
authors.initials: M
authors.lastname: Fukushima
authors.forename: Mitsuo
authors.initials: M
authors.lastname: Sekikawa
authors.forename: Ken-ichiro
authors.initials: K
authors.lastname: Shimada
mesh_terms: D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002084:Butylated Hydroxytoluene / Q000494:pharmacology; D003116:Color; D003296:Cooking; D004305:Dose-Response Relationship, Drug; D007887:Fabaceae / Q000737:chemistry*; D005503:Food Additives / Q000494:pharmacology*; D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods; D015227:Lipid Peroxidation; D008461:Meat Products; D009812:Odorants / Q000032:analysis; D010936:Plant Extracts / Q000494:pharmacology*; D013552:Swine; D013649:Taste; D017392:Thiobarbituric Acid Reactive Substances / Q000032:analysis*
chemical_list: D000975:Antioxidants; D005503:Food Additives; D010936:Plant Extracts; D017392:Thiobarbituric Acid Reactive Substances; D002084:Butylated Hydroxytoluene