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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.1
- 수록면
- 601 - 611 (11page)
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초록· 키워드
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The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss while the treatment with GP showed decreased cooking loss depending on increasing GP content (p<0.05). Apparent viscosity of batter was increased as the amount of GP increased, whereas hardness of emulsion sausages was decreased with increasing GP level. In sensory evaluation, emulsion sausage with 0.1% GP resulted in the highest score in overall acceptability. The pH values of all treatments decreased at the early storage stage, followed by gradual increase. The lightness and redness of treatments were decreased when the level of GP was increased. However, the yellowness of sausages with GP were higher than that of control (p<0.05). The addition of GP inhibited lipid oxidation of emulsion sausages during storage depending on its level. The aerobic bacteria population and VBN was unaffected by addition of GP during the storage (p>0.05). Therefore, Gaeddongssuk powder up to 0.1% has a potential as a natural antioxidant for meat products because it can inhibit lipid oxidation of sausages without decreasing their sensory properties.
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참고문헌 (44)
참고문헌 신청
Aktas, N. / 2006 / Effect of starch type and its modifications on physicochemical properties of bolognatype sausage produced with sheep tail fat / Meat Sci 74:404~408
Anderson, S. / 2007 / Determination of fat, moisture, and protein in meat and meat products by using the FOSS FoodScan near-infrared spectrophotometer with FOSS artificial neural network calibration model and associated database: Collabo-rative study / J. AOAC Inter 90:1073~1082
Bower, C. K. / 2003 / Antimicrobial properties of raisins in beef jerky preservation / J. Food Sci 68:1484~1489
Branen, A. L. / 1975 / Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxyltoluene / JAOCS 52:59~63
Brisibe, E. A. / 2009 / Nutritional characterization and antioxidant capacity of different tissues of Artemisia annua L / Food Chem 115:1240~1246
Anderson, S. / 2007 / Determination of fat, moisture, and protein in meat and meat products by using the FOSS FoodScan near-infrared spectrophotometer with FOSS artificial neural network calibration model and associated database: Collabo-rative study / J. AOAC Inter 90:1073~1082
Bower, C. K. / 2003 / Antimicrobial properties of raisins in beef jerky preservation / J. Food Sci 68:1484~1489
Branen, A. L. / 1975 / Toxicological and biochemistry of butylated hydroxyanisole and butylated hydroxyltoluene / JAOCS 52:59~63
Brisibe, E. A. / 2009 / Nutritional characterization and antioxidant capacity of different tissues of Artemisia annua L / Food Chem 115:1240~1246
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