Antioxidant Activities of Achyranthes japonica Nakai Extract and Its Application to the Pork Sausages.

Influence of Achyranthes japonica Nakai Extract (AJNE) on properties of pork sausages were studied in the present investigation. AJNE was added to sausages alone or in combination with ascorbic acid to obtain a comparative analysis on properties of control and ascorbic acid added-sausages. Results showed that addition of 0.05% AJNE led to a decrease in color L* and whiteness (W), and an increase in color b* of pork sausage samples (p<0.05). Although color a* of pork sausages containing AJNE was not significantly different, ascorbic acid added-sausages were highest amongst other treatments (p<0.05). Sausages containing AJNE had lower non-heme iron values and peroxide value (POV) than control sausages (p<0.05); however, high nitrosomyoglobin content was observed in AJNE added-sausages (p<0.05). Ascorbic acid led to a decrease in residual nitrite concentration of sausages (p<0.05), but no difference was found in AJNE added-sausages. Free radical scavenging analysis showed that AJNE did not affect 1,1-diphenyl -2-picrylhydrazyl (DPPH) activity of sausages, whereas ascorbic acid added-sausages showed relatively higher activity among the samples (p<0.05). Addition of AJNE had no influence on texture properties of sausages. In sensory evaluation, AJNE treatment had significant effects on color (p<0.05), but no significant effects on aroma, flavor, springiness, juiciness, and overall acceptability. In conclusion, the addition of AJNE, as a natural supplement may offer natural antioxidants for pork sausages, and appears to be particularly effective in inducing changes in non-heme iron concentration, POV value and nitrosomyglobin content.

The development of imitation crab sticks by substituting spent laying hen meat for Alaska pollack.

Imitation crab stick (ICS) samples were divided into 5 treatments, a control composed of commercial ICS containing no breast meat from spent laying hens, and treatments 1, 2, 3, and 4, in which 5, 10, 15, and 20% batter from breast meat of whole spent laying hens was substituted for Alaska pollack surimi, respectively. Imitation crab stick samples containing spent laying hen breast meat batter showed significantly (P < 0.05) higher moisture levels than the control sample. However, the myoglobin and metmyoglobin levels did not differ significantly (P > 0.05) among ICS samples. During storage, whiteness was greater in the control sample than in the ICS samples containing spent laying hen breast meat batter. The saturated and monounsaturated fatty acids increased, whereas the polyunsaturated fatty acids decreased in response to substituting surimi with spent laying hen breast meat batter. The moisture content and pH were increased as the amount of spent laying hen breast meat batter increased. The lipid oxidation value (TBA-reactive substances) and protein degradation value (volatile basic nitrogen) tended to increase during storage as the amount of spent laying hen breast meat batter increased. None of the sensory evaluation items differed among ICS samples during storage, although the color of the final products, mechanical color (by colorimeter), and textural properties did differ among samples. These results indicate that substituting laying hen breast meat batter for Alaska pollack surimi is a very useful method for the production of ICS because it enables the use of a simple production process that does not require steps, such as washing or pH adjustment, for myofibrillar protein recovery.