Effect of paprika powder on the antioxidant capacity of emulsion-type sausages

Yu-Na Oh1,, Hyung-Youn Choi2,, Yong-Bin Kim1, Seong-Geon Hong1, Hack-Youn Kim1,3,*
Author Information & Copyright
1Department of Animal Resources Science, Kongju National University, Yesan 32439, Korea.
2Food Standard Research Center, Food Industry Research Division, Korea Food Research Institute, Wanju 55365, Korea.
3Resources Science Research Institute, Yesan 32439, Korea.

† These authors contributed equally to this work.

*Corresponding Author: Hack-Youn Kim. E-mail:

© Copyright 2024 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 ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: May 22, 2024 ; Revised: Jun 21, 2024 ; Accepted: Jun 24, 2024

Published Online: Jul 09, 2024


Antioxidant activity of freeze-dried paprika powder and storage properties of emulsion-type pork sausages containing diverse concentrations of this powder (0, 1, 2, and 3%) were analyzed. Antioxidant activities of red and yellow paprika powders were analyzed by evaluating their 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric reducing antioxidant power (FRAP), total phenol content (TPC), and total flavonoid content (TFC). The yellow paprika powder exhibited remarkably higher DPPH radical scavenging activity, FRAP values, and TPC than the red paprika powder (p<0.05), while TFC showed no remarkable difference between them (p>0.05). Storage properties of sausages containing the yellow paprika powder were analyzed by evaluating their water holding capacity, cooking yield, and thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN) values. The 3% yellow paprika powder group showed remarkably higher water-holding capacity and cooking yield compared to the 0% group (p<0.05). TBARS values were remarkably lower in the 2 and 3% yellow paprika powder groups than in the 0% group at all weeks (p<0.05). VBN value was remarkably lower in the 3% yellow paprika powder group than in the 0% group at all weeks (p<0.05). Overall, addition of 3% yellow paprika powder improved the storage properties of emulsion-type sausages.

Keywords: paprika; freeze-dried; antioxidant activities; emulsion-type sausage; storage properties