$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

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

Abstract

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.

저자의 다른 논문

참고문헌 (22)

  1. General microbial profile of low-fat frankfurters formulated with sodium lactate and a texture modifier , Murano, E.A.;Rust, R.E. , Muscle Foods / v.18,pp.313-323, 1995
  2. Effect of natural colorants and nitrites on color attribute of frankfurters , Bloukas, J.G.;Arvanitoyannis, I.S.;Siopi, A.A. , Meat Sci. / v.52,pp.257-265, 1999
  3. Effect of sodium lactate and trisodium phosphate on the physicochemical properties of shelf-life of low-fat Chinese-style sausage , Lin, K.W.;Lin, S.N. , Meat Sci. / v.60,pp.147-154, 2002
  4. Growth suppression of inoculated Listeria monocytogenes and physicochemical and textural properties of low-fat sausages as affected by sodium lactate and a fat replacer , Choi, S.H.;Kim, K.H.;Eun, J.B.;Chin, K.B. , J. Food Sci. / v.68,pp.2542-2546, 2003
  5. Studies on the improvement of storage property in meat sausage using chitosan-I , Park, S.M.;Youn, S.K.;Kim, H.J.;Ahn, D.H. , J. Korean Soc. Food Sci. Nutr. / v.28,pp.167-171, 1999
  6. Studies on the improvement of storage property in meat sausage using chitosan-. Difference of storage property by molecular weight of chitosan , Youn, S.K.;Park, S.M.;Ahn, D.H. , J. Korean Soc. Food Sci. Nutr. / v.29,pp.849-853, 2000
  7. Antioxidative effect of chitosan in meat sausage , Youn, S.K.;Kim, Y.J.;Ahn, D.H. , Korean Soc. Food Sci. Nutr. / v.30,pp.477-481, 2001
  8. Quality characteristics of reduced-fat Chinese-style sausage as related to chitosan's molecular weight , Lin, K.W.;Chao, J.Y. , Meat Sci. / v.59,pp.343-351, 2001
  9. Product quality and extension of shelf-life of low-fat functional sausages manufactured with sodium lactate and chitosan during refrigerated storage , Kook, S.H.;Choi, S.H.;Kang, S.M.;Park, S.Y.;Chin, K.B. , Korean J. Food Sci. Ani. Resour. / v.23,pp.128-136, 2003
  10. Evaluation of various combination of pork lean and water added on the physicochemical, textural and sensory characteristics of low-fat sausages , Chin, K.B.;Lee, H.Y.;Kook, S.H.;Yoo, S.S.;Chun, S.S. , Food Sci. Biotechnol. / v.13,pp.481-485, 2004
  11. Official Methods of Analysis , AOAC , / v.,pp., 1995
  12. A simple centrifugal method for measuring expressible moisture, a water-binding property of muscle foods , Jauregui, C.A.;Regenstein, J.N.;Baker, R.C. , J. Food Sci. / v.46,pp.271-273, 1981
  13. Texture profile analysis , Bourne, M.C. , Food Technol. / v.32,pp.62-66;72, 1978
  14. SAS User's Guide; Statistical Analysis System , SAS Institute Inc. , / v.,pp., 1989
  15. Quality properties of pork sausages prepared with water soluble chitosan oligomer , Jo, C.;Lee, J.W.;Lee, K.H.;Byun, M.W. , Meat Sci. / v.59,pp.369-375, 2001
  16. The study on developing pork sausage by treatment of chitosan , Kim, O.H.;Choi, Y.H. , Proceedings of Annual Conference, The Korean Society for Chitin and Chitosan / v.,pp.95-121, 1999
  17. The improvement of color and shelf-life of ham by gamma irradiation , Byun, M.W.;Lee, J.W.;Yook, H.S.;Lee, K.H.;Kim, K.Y. , J. Food Prot. / v.62,pp.1162-1166, 1999
  18. Effect of temperature on the intrinsic viscosity and conformation of chitosans in dilute HCI solution , Chen, R.H.;Tasih, M.L. , International J. BioI. Macromol. / v.23,pp.135-141, 1998
  19. Effect of molecular weight and NaCI concentration on dilute solution properties of chitosan , Hwang, J.K.;Hong, S.P.;Kim, C.T. , J. Food Sci. Nutr. / v.2,pp.1-5, 1997
  20. Survival of Escheria coli 0157:H7 on vacuum-packaged raw beef treated with polylactic acid, lactic acid, and nisin , Mustapha, A.;Ariyapitipun, T.;Clarke, A.D. , J. Food Sci. / v.67,pp.262-267, 2002
  21. Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausage , Roller, S.;Sagoo, S.;Board, R.;O'Mahony, T.;Caplice, E.;Fitzgerald, G.;Fogden, M.;Owen, M.;Fletcher, H. , Meat Sci. / v.62,pp.165-177, 2002
  22. Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria , Helander, I.M.;Nurmiaho-Lassila, E.L.;Ahvenainen, R.;Rhoades, J.;Roller, S. , J. Food Microbiol. / v.71,pp.235-244, 2001

이 논문을 인용한 문헌 (2)

  1. 2006. "Product Quality of Low-fat/salt Sausages Containing Lactoferrin and Antimicrobial Activity Against Escherichia coli O157:H7" 한국동물자원과학회지 = Journal of animal science and technology, 48(4): 575~586 
  2. 2007. "" Food science and biotechnology, 16(1): 127~132 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일