Main Article Content
The aim of this research was to study the effect of addition of purple rice bran (0.25, 0.5 and 1%) on the properties and storage stability of Chinese sausage (at 4°C for 30 days). The results showed that Chinese sausage added with 1% purple rice bran had the highest antioxidant contents including 743 µgGAE/g of total phenolic, 14.99 µg/g of total anthocyanin, 18.09 µg/g of total tocopherols and 51.63 µg/g of gamma-oryzanol. Addition of purple rice bran did not affected the hardness, gumminess, and chewiness of the Chinese sausage; however, springiness and cohesiveness of Chinese sausage with 1% addition were slightly decreased. Sensory evaluation showed that color, odor, flavor and overall liking scores of Chinese sausage added with purple rice bran were not significantly different from the control. After 30 days of storage time at 4°C, the thiobarbituric acid (TBA) value of Chinese sausage added with 1% purple rice bran (0.39 µg/g) was lower than that of the control (2.13 µg/g). It indicated that the antioxidants in purple rice bran retarded the lipid oxidation during a period of storage.
Copyrights of all articles in the Journal of Food Technology available in print or online are owned by Siam University and protected by law.
 Chun-Ying, L., Hee-Woong, K., He, L., Deug-Chan, L., and Hae-Ik, R. (2014). Antioxidative effect of purple corn extracts during storage of mayonnaise. Food Chemistry. 152: 592–596.
 Laokuldilok, T. Surawang, S., and Klinhom, J. (2013). Influence of milling time on the nutritional composition and antioxidant content of Thai rice ran. Food and Applied Bioscience Journal. 1(3): 112-130.
 Laokuldilok, T., Shoemaker, C.F., Jongkaewwattana, S, and Tulyathan, V. (2011). Antioxidants and antioxidant activity of several pigmented rice brans. Journal of Agricultural and Food Chemistry. 59(1): 193-199.
 Wirth, F. (1988). Technologies for making fat-reduce meat products. What possibilities are there? Fleischwirtsch. 68(9): 1153–1156.
 Zhang, L., Lin, L.H., Leng, X.J., Huang, M., and Zhou, G.H. (2013). Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage. Meat Science. 95(2): 145–150.
 Hyun-Wook, K., Ji-Hun, C., Yun-Sang, C., Hack-Youn, K., Mi-Ai, L., Ko-Eun, H., Dong-Heon, S., Ju-Woon, L., and Cheon-Jei, K. (2013). Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork. Meat Science. 96(1): 548–553.
 Deng-Cheng, L., Shang-Wei, W., and Fa-Jui, T. (2009). Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages. Food Chemistry. 118: 245–250.
 AOAC. (2000). Official Methods of AOAC International. 17th ed. The Association of Official Analytical Chemists. Washington, D.C.
 Aguilar-Garcia, C., Gavino, G., Baragano-Mosqueda, M., Hevia, P., and Gavino, V.C. (2007). Correlation of tocopherol, tocotrienol, gamma-oryzanol and total polyphenol content in rice bran with different antioxidation capacity assays. Food Chemistry. 102: 1228-1232.
 Hosseinian, F.S., Li, W., and Beta, T. (2008). Measurement of anthocyanins and other phytochemicals in purple wheat. Food Chemistry. 109: 916-924.
 Pestana-Bauer, V.R., Zambiazi, R.C., Mendonca, C.R.B., Beneito-Cambra, M., and Ramis-Ramos, G. (2012). Gamma-Oryzanol and tocopherol contents in residues of rice bran oil refining. Food Chemistry. 134: 1479-1483.
 Mao, L.H., Pan, X., Que, F., and Fang, X.H. (2006). Antioxidant properties of water and ethanol extracts from hot air-dried and freeze-dried daylily flowers. Journal of European Food Research and Technology. 222: 236-241.
 Tarladgis, B.T., Watts, B.M., Younathan, M.T., and Dugesh, L.R. (1960). A distillation method for the quantitative determination of malonaldehyde in rancid foods. Journal of the American Oil Chemists Society. 37(1). 44–48.
 Šavikin, K., Zdunić, G., Janković, T., Tasić, S., Menković, N., Stević, T., and Đorđević, B. (2009). Phenolic content and radical scavenging capacity of berries and related jams from Certificated area in Serbia. Plant Foods for Human Nutrition. 64(3): 212–217.
 Heinz, G. and Hautzinger, P. Meat drying. (2007). Food and agriculture organization of the United Nations regional office for Asia and the Pacific Bangkok, [Online] Available from: http://www.fao.org/docrep/010/ai407e/AI407E18.htm [Accessed August, 25, 2017].
 Huang, S.C., Shiau, C.Y., Liu, T.E., Chu, C.L., and Hwang, D.F. (2005). Effects of rice bran on sensory and physico-chemical properties of emulsified pork meatballs. Meat Science. 70(4): 613–619.
 Malekian, F., Khachaturyan, M., Gebrelul, S., and Henson, J.F. (2014). Composition and fatty acid profile of goat meat sausages with added rice bran. International Journal of Food Science. 2014: 1-8.
 Gul, K., Yousuf, B., Singh, A.K.., Singh, P., and Wani, A.A. (2015). Rice bran: Nutritional values and its emerging potential for development of functional food—A review. Bioactive Carbohydrates and Dietary Fibre. 6(1): 24–30.
 Boles, J.A., and Parrish Jr.F.C. (1990). Sensory and chemical characteristics of precooked microwave-reheatable pork roasts. Journal of Food Science. 55: 618–620.
 Gray, J.I., and Pearson A.M. (1987). Rancidity and warmed-over flavor. Advanced Meat Research. 3: 221–269.
 Krasaechol, N., Somjit, C., and Makasit, S. (2015). Effect of grey oyster mushroom powder content on the quality of chinese Sausage. Agricultural Science Journal. 46(3): 57-60.
 Strelec, I., Popović, R., Ivanišić, I., Jurković, V., Jurković, Z., Ugarčić-Hardi, Ž., and Sabo, M. (2010). Influence of temperature and relative humidity on grain moisture, germination and vigour of three wheat cultivars during one year storage. Poljoprivreda. 16(2): 20-24.
 Patras, A., Brunton, N.P., O’Donnell, C., and Tiwari, B.K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science and Technology. 21(1): 3-11.
 Thanonkaew, A., Wongyai, S., McClements, D.J., and Decker, E.A. (2012). Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.). LWT-Food Science and Technology. 48(2): 231-236.
 Loypimai, P., Moongngarm, A., and Naksawat, S. (2017). Application of natural colorant from black rice bran for fermented Thai pork sausage – Sai Krok Isan. International Food Research Journal. 24(4): 1529-1537.
 Bhanger, M., Iqbal, S., Anwar, F., Imran, M., Akhtar, M., and Zia-ul-Hag, M. (2008). Antioxidant potential of rice bran extracts and its effects on stabilization of cookies under ambient storage. International Journal of Food Science and Technology. 43(5): 779-786.