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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2017.1
- 수록면
- 274 - 287 (14page)
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초록· 키워드
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This study was performed to investigate the effect of Gleditsia sinensis Lam. extract on the physicochemical properties of emulsion-type pork sausages during storage at $10^{\circ}C$ for 4 wk. Treatments were as follows: (C, control; T1, sodium ascorbate 0.05%; T2, Gleditsia sinensis Lam. 0.05%; T3, Gleditsia sinensis Lam. 0.1%; T4, Gleditsia sinensis Lam. 0.2%; T5, Gleditsia sinensis Lam. 0.1% + sodium ascorbate 0.05%). The values of pH, moisture content, lightness, redness, and sensory attributes were all significantly decreased, while the yellowness, chroma, hue angle, and texture properties were increased during storage with increase of the Gleditsia sinensis Lam. extract added. In addition, the antioxidant activity and antimicrobial activity in the sausages displayed significant increases (p<0.05). Therefore, although it was concluded that the addition of Gleditsia sinensis Lam. extract is not effective for improvement of the physical properties compared to chemical additives in sausages, it could be applied to meat products as a natural preservatives.
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참고문헌 (51)
참고문헌 신청
Andrée, S. / 2010 / Chemical safety of meat and meat products / Meat Sci 86:38~48
AOAC / 2000 / Official methods of analysis
Bendich, A. / 1986 / The antioxidant role of vitamin-C / Adv. Free Radical Bio. Med 2:419~444
Benito, M. a. J. / 2004 / Effect of the fungal protease EPg222on the sensory characteristics of dry fermented sausage “salchichón”ripened with commercial starter cultures / Meat Sci 67:497~505
Bersuder, P. / 1998 / Antioxidants from a heated histidine-glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high-performance liquid chromatography / J. Am. Oil Chem. Soc 75:181~187
AOAC / 2000 / Official methods of analysis
Bendich, A. / 1986 / The antioxidant role of vitamin-C / Adv. Free Radical Bio. Med 2:419~444
Benito, M. a. J. / 2004 / Effect of the fungal protease EPg222on the sensory characteristics of dry fermented sausage “salchichón”ripened with commercial starter cultures / Meat Sci 67:497~505
Bersuder, P. / 1998 / Antioxidants from a heated histidine-glucose model system. I: Investigation of the antioxidant role of histidine and isolation of antioxidants by high-performance liquid chromatography / J. Am. Oil Chem. Soc 75:181~187
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