쑥 분말 첨가가 등급이 다른 돼지고기로 제조한 소시지의 저장성에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 정인철 강세주 김미숙 양종범 문윤희
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제23권 제4호, 285~291쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2003.12.31

영문 초록

The effects of carcass grade(B and E) and containing mugwort powder(0.3%) on the pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS), bacterial count and residual nitrite of the pork sausage were investigated during storage at 4℃±1 for 8 weeks. The pH value and VBN content of sausage containing mugwort powder were not significant different(p>0.05) depending on the carcass grade as compared to sausage free of mugwort powder. The TBARS value of sausage containing mugwort powder were significantly lower than those of sausage free of mugwort powder up to 8 weeks of the chilling process. The sausage containing mugwort powder showed to have lower bacterial counts and residual nitrite contents than those free of mugwort powder depending on the carcass grade. However, those of sausage were not affected by the carcass grade.

키워드

carcass grade mugwort powder pork sausage