[논문]Effects of Dietary Fiber and Stevioside Mixture on Quality Attributes of Sausage and the Blood Properties of Rats

Kang, Jong-Ok; Hong, Sung-Moon

doi:10.5851/kosfa.2012.32.2.142

Effects of Dietary Fiber and Stevioside Mixture on Quality Attributes of Sausage and the Blood Properties of Rats 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.32 no.2, 2012년, pp.142 - 148

Kang, Jong-Ok (Department of Animal Resources Science, Dankook University) , Hong, Sung-Moon (Department of Animal Resources Science, Dankook University)

Abstract ▼ AI-Helper

This study was conducted to examine the physiochemical characteristics (PC) of a sausage with added dietary fiber and stevioside mixture, as well as the blood properties (BP) of rats with feeding of the sausage. There were no significant differences between the control and the treatments in the PC; in case of treatments, as additive contents of dietary fiber (1-3%) and stevioside (0.05-1.5%), redness ($a^*$) gradually increased, but yellowness ($b^*$) rapidly decreased (p<0.05). The pH level and water holding capacity (WHC) also tended to decrease. Thiobarbituric acid reactive substances (TBARS) were of little change. However, the texture of sensory evaluation and the adhesiveness of texture analysis had significantly low values (p0.05). However, body weights of rats increased with treatments. Overall, it is suggested that adding dietary fiber and stevioside mixture to sausages can moderately improve the redness, and also reduce the levels of sugar, cholesterol and neutral lipids in the blood without noticeably affecting the WHC, oxidant stability, appearance, and taste.

주제어

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문제 정의

This study was conducted to examine the physiochemical characteristics of sausage with the addition of dietary fiber and stevioside mixture and their effects on the blood properties of rats.

대상 데이터

A total of 24 white male Sprague-Dawley (SD) rats, five-months-old, weighing 125-150 g were purchased from Koatech (Korea), and were allowed to adapt to their new environment for one week. When they weighed approximately 170 g, they were sorted into four groups of six depending on weight according to a randomized complete block design.
When they weighed approximately 170 g, they were sorted into four groups of six depending on weight according to a randomized complete block design. Rats were housed in the clean rack (New Biotech Co., Korea). Limited sausage (40 g/d) was supplied at the same time daily with free access to water for four weeks.
Sensory evaluations were conducted by 15 selected expert staff members. The sausage was graded with regard to outward appearance, color, tissue, and flavor by means of 5 point measuring scale.
The raw meat material used in this study consisted of hind legs and fat of refrigerated pork purchased from Daejon-Choongnam Pig Raising Cooperative, Choongnam province. The pork was kept refrigerated until used for the current project and the fat was kept frozen.

데이터처리

Differences among treatment means were determined using the Duncan's multiple range test.

이론/모형

All data were analyzed using the general linear model (GLM) procedure of SAS (2008). Differences among treatment means were determined using the Duncan's multiple range test.

성능/효과

In conclusion, addition of dietary fiber and stevioside is expected to increase redness, control the rat's blood sugar level, and decrease cholesterol and neutral fats without noticeably affecting the appearances and taste of regular sausages in the market.

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