녹차 추출물의 첨가 수준이 김치 발효 소시지의 젖산균, 산화안정성 및 향기에 미치는 영향

• 발행기관: 한국축산식품학회
• 저자명: 강선문 김태실 송영한 권일경 조수현 박범영 이성기
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제32권 제4호, 467~475쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2012.08.31

영문 초록

This study was carried out to investigate the effect of the addition level (0ppm, 400ppm, 800ppm, and 1,200ppm) of green tea extract on the lactic acid bacteria, oxidative stability, and aroma in kimchi-fermented sausage, The sample sausages were fermented at 24oC/RH 89% until attained to a pH value of 4.9 (for 17 h), and then dried at 10oC/RH 75-80% for 6 d. The lactic acid bacteria count and pH value were 7.5-7.7 Log CFU/g sausage and 4.30-4.33, respectively, at 6 d of ripening. The results of those did not show significant differences among all treatments. The formation of TBARS (2-thiobarbituric acid reactive substances) was significantly lowered by increasing the addition level of green tea extract. During ripening periods, the CIE L* and a* values decreased; however, the b* value increased due to the addition of green tea extract. Utilizing an electric nose, the aroma pattern was clearly discriminated between green tea extract treatments and the control. Therefore, in kimchi-fermented sausages, the high addition level of green tea extract improved the lipid oxidation stability. In addition, regardless of the addition level, green tea extract changed the aroma while reducing the color stability. Moreover, it did not have any effect on the growth of lactic acid bacteria.

키워드

Green tea extract kimchi-fermented sausage lactic acid bacteria oxidation stability aroma