표고버섯가루, 자몽종자 추출물, 젖산나트륨의 단독 혹은 복합첨가가 저지방 소시지의 품질 및 저장성에 미치는 효과

• 발행기관: 한국축산식품학회
• 저자명: 손선희 방주화 이홍철 김광현 진구복
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제1호, 99~107쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.03.31

영문 초록

The study was performed to evaluate the product quality and shelf-life effect of low-fat comminuted sausages (LFS) manufactured with sodium lactate (SL, 2%), grapefruit seed extract (GSE, 0.2%) and Lentinus edodes (LE) powder (0.25%) alone or in combination. Addition of LE powder lower than 0.25% did not affect the product quality and sensory characteristics (p>0.05). However, LFS containing 2% SL in combined with 0.2% GSE inhibited the growth of inoculated Listeria monocytogenes during refrigerated storage for 8 wk. During refrigerated storage, pH decreased until 2 wk of storage and then increased thereafter. In addition, lightness decreased up to the 1st wk and then increased thereafter. However, redness value was the lowest at 8 wk, and expressible moisture (%) was decreased with increased storage time. Purge loss (%) was gradually increased over 8 wk of storage. Microbial counts of Listeria monocytogenes increased as storage time increased. Based on these results, LFS could be manufactured with LE powder (0.25%) and the addition of SL (2%) in combination with GSE (0.2%) inhibited the growth of Listeria monocytogenes during refrigerated storage of LFS.

키워드

Low-fat sausages LFS product quality shelf-Life grapefruit seed extract Lentinus edodes sodium Lactate