文章基本信息

标题：Effects of Different Species of Pepper ( Capsicum) on Oxidative Stability of Raw and Cooked Pork Patties
本地全文：下载
作者：A.O. Olorunsanya ; E.O. Olorunsanya ; O.T. Aliu 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2009
卷号：8
期号：10
页码：1588-1591
DOI：10.3923/pjn.2009.1588.1591
出版社：Asian Network for Scientific Information
摘要：Antioxidant properties of different species of pepper ( Capsicum) were evaluated in pork patties from two weeks frozen pork. In 200 g pork patties was added 1.5 % cayenne, bell, tobasco or habenero pepper and a control. A positive reference control was prepared with 200 mg of α-tocopherol acetate in 200 g of pork patties. The preparations were made for raw and cooked samples. The addition of any specie of pepper in the patties showed a better antioxidative property (p<0.05) than the α-tocopherol acetate for raw and cooked samples. Cayenne pepper exhibited the best antioxidant property of all the pepper species studied. The control samples had the worst lipid deterioration.