Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage

• 발행기관: 한국축산식품학회
• 저자명: Hyoung-joo Ham Geun-ho Kang Yun-sang Choi Tae-jun Jeong Ko-eun Hwang Cheon-jei Kim
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제36권 제5호, 601~611쪽, 전체 11쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2016.10.31

영문 초록

The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss while the treatment with GP showed decreased cooking loss depending on increasing GP content (p< 0.05). Apparent viscosity of batter was increased as the amount of GP increased, whereas hardness of emulsion sausages was decreased with increasing GP level. In sensory evaluation, emulsion sausage with 0.1% GP resulted in the highest score in overall acceptability. The pH values of all treatments decreased at the early storage stage, followed by gradual increase. The lightness and redness of treatments were decreased when the level of GP was increased. However, the yellowness of sausages with GP were higher than that of control (p0.05). Therefore, Gaeddongssuk powder up to 0.1% has a potential as a natural antioxidant for meat products because it can inhibit lipid oxidation of sausages without decreasing their sensory properties.

키워드

Gaeddongssuk (Artemisia annua L.) emulsion sausage quality characteristics shelf stability