Comparison of antioxidant properties in different herbal fresh sausages
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Abstract
The antioxidant properties of different herbal fresh sausages was evaluated. Sensory evaluation of five herbal adding to fresh sausage recipes No.1 – No.5 were examined. Two highest overall acceptability scores of sausages were selected and subsequently studied on antioxidant properties by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical cation decolorization and thiobarbituric acid reactive substances (TBARS) methods. The results showed that the most favorite of cooked herbal fresh sausages recipes were No.2 and No.5. Therefore, two of these recipes were further studied for antioxidant properties. The DPPH and ABTS of sausage No.5 was higher than sausage No.2 and sausage contained 0.01% butylated hydroxytoluene (BHT) (P<0.05). However, TBARS of sausage recipes No.2 and No.5 were higher than 0.01% BHT (P<0.05) which indicated that sausage recipes No.2 and No.5 was more rancid than the recipe with 0.01% BHT. This finding displayed the beneficial herbal fresh sausages as healthy food.
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