[논문]Evaluation of Sodium Lactate Combined with Chitosans of Various Molecular Weights and Lac Pigment for the Extension of Shelf-life and Color Development of Low-fat Sausages during Refrigerated Storage

Chin, Koo-Bok; Choi, Soon-Hee

Evaluation of Sodium Lactate Combined with Chitosans of Various Molecular Weights and Lac Pigment for the Extension of Shelf-life and Color Development of Low-fat Sausages during Refrigerated Storage 원문보기

The objective of this study was to investigate the color development and shelf-life effect of low-fat sausages (LFS) during refrigerated storage according to the additions of sodium lactate (SL), chitosan, and lac pigment. The LFS samples had $73{\sim}76%$ moisture, $3{\sim}4%$ fat, and $13{\sim}16%$ protein with a pH range of 6.4-6.6. The addition of chitosan ($MW\;=\;30{\sim}40\;kDa$) to LFS increased most textural properties. Hunter a (redness) values were increased by the addition of 0.05% lac pigment. The microbial growth of Listeria monocytogenes increased with increasing storage time. The addition of 2% SL and 0.3% chitosan with MW higher than $30{\sim}40\;kDa$ effectively inhibited the growth of L. monocytogenes. The microbial growth of L. monocytogenes was further reduced with increasing chitosan MW. These results indicated that the combination of SL with chitosans (MW > 30 kDa, 0.3%) and lac pigment (0.05%) improved shelf-life and color development in LFS during refrigerated storage.

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문제 정의

(9) reported that the addition of lac pigment improved cured pink color in LFS without sodium nitrite and concluded that it could be _니sod to replace sodium nitrite partially in water-boiled frankfurters. Thus, the objective of this study was to determine the synergistic effect of the combination of SL and chitosans of vario_냐s MWs, in combination with lac pigment, on the physicochemical properties, textural properties, and microbiological changes of LFS during refrigerated storage.

데이터처리

3% chitosans of various MWs, compared to LFSs with 150 ppm sodium nitrite. Physicochemical and textural properties were analyzed by one-way analysis of variance (ANOVA) to evaluate the treatment effects, whereas microbial data were analyzed by two-way ANOVA using the general linear models procedure of SAS (14). A 3 (MWs of chitosan) * 6 (storage time) factorial arrangement with three replicates was performed.

이론/모형

Water holding capacity (WHC) Water holding capacity (WHC) was measured by a modified procedure of the centrifugal separator method (12). Each 1.

성능/효과

Statistical analysis LFSs and regular-fat sausages were produced with the addition of 3.3% SL alone or in combination with 0.3% chitosans of various MWs, compared to LFSs with 150 ppm sodium nitrite. Physicochemical and textural properties were analyzed by one-way analysis of variance (ANOVA) to evaluate the treatment effects, whereas microbial data were analyzed by two-way ANOVA using the general linear models procedure of SAS (14).
The inhibition rate was also increased with increased chitosan MW. These results indicated that microbial growth was synergistically inhibited by the combination of the chitosan MW and SL, compared to the addition of SL alone.

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Evaluation of Sodium Lactate Combined with Chitosans of Various Molecular Weights and Lac Pigment for the Extension of Shelf-life and Color Development of Low-fat Sausages during Refrigerated Storage 원문보기

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Evaluation of Sodium Lactate Combined with Chitosans of Various Molecular Weights and Lac Pigment for the Extension of Shelf-life and Color Development of Low-fat Sausages during Refrigerated Storage 원문보기

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