마늘즙 또는 양파즙 첨가가 유화형 소시지의 저장 중 지방 산화, 총 미생물수 및 아질산염잔존량에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 박웅렬 김영직
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제29권 제5호, 612~618쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2009.12.31

영문 초록

The objective of this study was to determine the antioxidant and antimicrobial effects of garlic juice and onion juice in emulsified sausage during cold storage. The sausages were into five groups: control, 1% garlic juice (T1), 3% garlic juice (T2), 1% onion juice (T3), and 3% onion juice (T4). Each sausage type was tested in triplicate and assigned to one of four storage periods: 0, 7, 14 and 21 days. As storage time increased, the presence of garlic juice and onion juice resulted in decreased pH, residual nitrite value, and increased peroxide value, TBARS (thiobarbituric acid reactive substance) values, and total plate counts. The pH value, peroxide value, TBARS, residual nitrite and total plate counts were significantly decreased by the addition of garlic and onion juice relative to the control (p

키워드

garlic juice onion juice Lipid oxidation emulsified sausage