Table 2. Crude moisture contents, pH, water holding capacity and DPPH radical scavenging activity of chicken breast sausage with different amounts and particle sizes of red ginseng marc powder
Samples | Moisture contents (%) | pH | Water holding capacity | DPPH |
Control1) | 64.25±0.93a | 6.44±0.02a | 69.79±1.41b | 40.12±0.73cd |
T1 | 64.57±1.43a | 6.38±0.00b | 72.35±2.04ab | 41.87±0.85bc |
T2 | 64.51±1.06a | 6.36±0.01bc | 74.23±1.92ab | 42.50±0.89b |
P1 | 63.78±1.24a | 6.35±0.01cd | 77.63±2.45a | 39.05±0.72d |
P2 | 65.39±1.26a | 6.32±0.01d | 73.25±2.30ab | 45.71±0.60a |
Data are presented as mean±SD.
Control, no red ginseng marc added; T1, red ginseng marc 1.5% (w/w); T2, red ginseng marc 3.0% (w/w); P1, red ginseng marc powder samples (300 μm≤particle size≤710 μm); P2, red ginseng marc powder samples (particle size≤300 μm).
Mean in the same column with different letters are significantly different (p<0.05).
DPPH, 2,2-diphenyl-1-picryl-hydrazyl.