Protective Effects of Processing Condition and Antioxidant on Vitamin A in Chicken Liver Sausage

An Jun Liu; Jing Guo; Ying Chen; Zi Jian Wang; An Guo Teng

doi:10.4028/www.scientific.net/AMR.864-867.541

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 864-867Protective Effects of Processing Condition and...

Protective Effects of Processing Condition and Antioxidant on Vitamin A in Chicken Liver Sausage

Abstract:

In this study, the protective effects of processing conditions and antioxidants on vitamin A in chicken liver sausage were investigated. The optimal cooking conditions were determined: 80°C 30min. Under this condition, vitamin A loss rate was lowest. Different types of antioxidants vitamin C (ascorbic acid)EDTA-2Na (ethylenediaminetetraacetic acid disodium salt)BHT (2,4-di-tert.-butyl hydroxytoluene) were added to protect vitamin A. The results indicated the added antioxidants have obvious protective effects on vitamin A, and the protection effect of BHT is better than the others.

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Periodical:

Advanced Materials Research (Volumes 864-867)

Pages:

541-544

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.864-867.541

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Online since:

December 2013

Authors:

An Jun Liu, Jing Guo, Ying Chen*, Zi Jian Wang, An Guo Teng

Keywords:

Antioxidants, Chicken Liver Sausage, Vitamin A

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