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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 10 | Page No.: 1588-1591
DOI: 10.3923/pjn.2009.1588.1591
Effects of Different Species of Pepper (Capsicum) on Oxidative Stability of Raw and Cooked Pork Patties
A.O. Olorunsanya, E.O. Olorunsanya, O.T. Aliu and R.M.O. Kayode

Abstract:
Antioxidant properties of different species of pepper (Capsicum) were evaluated in pork patties from two weeks frozen pork. In 200 g pork patties was added 1.5 % cayenne, bell, tobasco or habenero pepper and a control. A positive reference control was prepared with 200 mg of α-tocopherol acetate in 200 g of pork patties. The preparations were made for raw and cooked samples. The addition of any specie of pepper in the patties showed a better antioxidative property (p<0.05) than the α-tocopherol acetate for raw and cooked samples. Cayenne pepper exhibited the best antioxidant property of all the pepper species studied. The control samples had the worst lipid deterioration.
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How to cite this article:

A.O. Olorunsanya, E.O. Olorunsanya, O.T. Aliu and R.M.O. Kayode, 2009. Effects of Different Species of Pepper (Capsicum) on Oxidative Stability of Raw and Cooked Pork Patties. Pakistan Journal of Nutrition, 8: 1588-1591.

DOI: 10.3923/pjn.2009.1588.1591

URL: https://scialert.net/abstract/?doi=pjn.2009.1588.1591

 
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