The Antioxidative Properties of Ganghwayakssuk (Artemisia princeps Pamp.) Extracts Added to Refrigerated Raw Chicken Nugget Batter against Lipid Oxidation

Ko-Eun Hwang, Yun-Sang Choi, Ji-Hun Choi, Hack-Youn Kim, Hyun-Wook Kim, Mi-Ai Lee, Hae-Kyung Chung, Cheon-Jei Kim
2011 Korean Journal for Food Science of Animal Resources  
The efficiency of three concentrations (0.05, 0.1, and 0.2%) of Ganghwayakssuk (Artemisia princeps Pamp.) extract on the susceptibility of raw chicken nugget batter to lipid oxidation was investigated after 0, 3, 7, and 10 d of refrigerated storage at 4°C. The pH and yellowness values of all treatments were higher than those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount of Ganghwayakssuk ethanolic
more » ... wayakssuk ethanolic extracts increased. At the end of the storage period (10 d), the peroxide values (POV), conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The results show that Ganghwayakssuk prevents lipid oxidation in raw chicken nugget batter.
doi:10.5851/kosfa.2011.31.2.166 fatcat:3c4qao3dtnfapkvsxykyu2xqte