Abstract
The efficiency of three concentrations (0.05, 0.1, and 0.2%) of Ganghwayakssuk (Artemisia princeps Pamp.) extract onthe susceptibility of raw chicken nugget batter to lipid oxidation was investigated after 0, 3, 7, and 10 d of refrigerated sto r-age at 4°C. The pH and yellowness values of all treatments were higher than those of the control ( p<0.05). Additionally, thelightness and redness values of all treatments were lower than those of the control and as the amount of Ganghwayakssukethanolic extracts increased. At the end of the storage period (10 d), the peroxide values (POV), conjugated dienes (CD),and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The results show thatGanghwayakssuk prevents lipid oxidation in raw chicken nugget batter.Key words: antioxidants, Ganghwayakssuk (Artemisia princeps Pamp.), lipid oxidation
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