Effect of Ganghwayakssuk (Artemisia princeps Pamp.) on oxidative stability of deep fried chicken nuggets

This study was conducted to examine the antioxidant effects of various levels of added ganghwayakssuk (Artemisia princeps Pamp.) extract on deep fried chicken nuggets. The frying loss, pH, and yellowness values of all treatments were higher than those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount of ganghwayakssuk ethanolic extracts (GEE) increased. At the end of the storage period (day 10), the peroxide values (POV), conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The sensory evaluation of all samples was not different significantly at the early days of storage (p<0.05). With increases in the storage period, deep fried chicken nuggets containing various levels of GEE had higher overall acceptability than those of the control. The results demonstrate that ganghwayakssuk has strong lipid antioxidation activity added to deep fried chicken nuggets.