Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets |
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Authors: | Ko-Eun Hwang Yun-Sang Choi Sun-Mi Choi Hyun-Wook Kim Ji-Hun Choi Mi-Ai Lee Cheon-Jei Kim |
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Affiliation: | 1. Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea;2. Food and Biological Resources Examination Division, Korean Intellectual Property Office, Daejeon 11 302-701, Republic of Korea;3. Food Development Center CJ Foods R&D, Guro-gu, 152-051, Republic of Korea;4. World Institute of Kimchi, An Annex of Korea Food Research Institute, Bundang-ku, 463-746, Republic of Korea |
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Abstract: | Raw and deep fried chicken nuggets containing various levels of ganghwayakssuk ethanolic extract (GE) in combination with ascorbic acid (Aa) were evaluated for shelf-life during refrigerated storage (4 °C). The pH and color (lightness, redness, and yellowness) values of raw and deep fried samples were significantly affected by the addition of GE (P < 0.05). All antioxidant combinations except for Aa + GE 0.01 were effective at delaying lipid oxidation (CD, POV, and TBARS) when compared to the control or Aa. Raw samples with GE 0.2 and Aa + GE 0.1 exhibited lower bacterial populations during storage. The sensory characteristics (color, juiciness, flavor, tenderness, and overall acceptability) did not differ significantly in all deep fried chicken nugget samples, except color, whereas storage time had a significant effect (P < 0.05). The results suggest the possibility of utilizing raw and deep fried chicken nuggets with a mixture of ganghwayakssuk and ascorbic acid for the increase of shelf-life and quality. |
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Keywords: | Antioxidant Mugwort (Artemisia princeps Pamp ) Ascorbic acid Oxidative stability Chicken nugget |
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