솔잎 및 녹차추출물을 이용한 기능성 소시지 개발

• 발행기관: 한국축산식품학회
• 저자명: 김수민 조영석 성삼경 이일구 이신호 김대곤
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제22권 제1호, 20~29쪽, 전체 10쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2002.03.31

영문 초록

The functional sausage added to effective extracts are prepared to carried out to investigate functional and storage characteristics. This products were stored at different temperature. The changes of pH were tended to be a little ranged from pH 6.07 to pH 6.35 in control. At the same time, the pH changes treated with plant extracts showed the same tendency as control. The treatments using natural extracts revealed a little low TBARS value during storage at 10℃. The nitrite scavenging ability of extracts from pine needle were higher than those of green tea extracts, irrespective of storage temperature. The VBN content was tended to be increased as storage time goes by, irrespective of storage temperature. The treatments using plant extracts revealed a little low VBN content, compared to control during storage. The changes of total bacteria were more increased to 2.2×10exp(1)∼3.2×10exp(6) CFU/g during storage at 30℃ than 2.2×10exp(1)∼3.3×10exp(2) CFU/g in case of storage at 10℃. The treatments using plant extracts revealed an antimicrobial activity until storage at 3 days, compared to control. The lightness of sausage color were a little more decreased gradually during storage at 30℃ than those of storage at 10℃. Overall, the lightness of sausage color treated with pine needle extracts were a more bright than those of control. However, the redness of sausage color treated with pine needle and green tea showed the most lowest red color, compared to control. Sensory test suggested that the changes of sausage color, flavor, texture and taste were tended to be decreased gradually. In conclusion, pine needle extract was the most effective natural resources on the basis of the functional and physico-chemical properties of sausage of sausage.