Article

Antioxidant Activities of Eggplant (Solanum Melongena) Powder with Different Drying Methods and Addition Levels to Pork Sausages

Hanna Sembring1, Koo Bok Chin1,*
Author Information & Copyright
1Department of Animal Science, Chonnam National Univeraity, Gwnagju 61186, Korea.
*Corresponding Author: Koo Chin, Chonnam National Univeraity, Gwnagju 61186, Korea. Phone: +82-62-530-2121. E-mail: kbchin@chonnam.ac.kr.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 26, 2021 ; Revised: Jun 01, 2021 ; Accepted: Jun 11, 2021

Published Online: Jun 11, 2021

Abstract

The objective of this study was to evaluate antioxidant activities of eggplant (EP) powder with different drying methods and addition levels to pork sausages to improve product quality. Antioxidant activities of EP with different drying methods, particle sizes, and solvents of extraction were determined. Freeze dried (FD) EP extracted with 100% ethanol had higher DPPH-RSA and total phenolic content (TPC) values than other drying methods. FD500 had the highest iron chelating ability (ICA) value.  Oven-dried (OD) EP at 60°C had the highest reducing power. Dried EP was added to sausages of six groups: control without EP, reference added with ascorbic acid, O1 and O2 added with 0.25% and 0.5% OD EP, respectively, and F1 and F2 added with 0.25% and 0.5% FD EP, respectively. Pork sausages added with O2 had the lowest TBARS and TPC values. These values increased during storage. Purge loss (%), lightness (L*), and redness (a*) values of F2 were lower than those of other groups, whereas sausages containing F2 had the highest yellowness (b*). pH values of sausages added with EP were increased regardless of the level of EP added. Hardness values of F2 were higher. However, there were no significant differences in other textural characteristics. Sausages added with EP had higher moisture and protein contents (%), but lower fat contents (%). These results indicate that EP powder could be used to retard lipid oxidation and inhibit microbial counts during storage time.

Keywords: egg plant; oven-dried; freeze-dried; particle size; antioxidant