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논문 상세정보

강황분말 첨가 계육 소시지의 냉장 저장 중 품질 특성

Quality Characteristics of Chicken Sausage Prepared with Turmeric (Curcuma longa L.) during Cold Storage

Abstract

The purpose of this study was to evaluate the quality characteristics of chicken sausage prepared with turmeric (Curcuma longa L.) powder (T) during storage at $4^{\circ}C$ for 20 days. The pH and color values (a and b values) of sausage containing turmeric powder were significantly higher (P<0.05) than the control for both uncooked and cooked sausage. The hardness, chewiness, and gumminess of control sausage significantly changed after 15 days of storage, while the hardness and gumminess of turmeric-supplemented sausages (T) significantly increased after 5 days (until 15 days) for cooked sausages. The total phenolic content and DPPH radical scavenging activity of turmeric-supplemented sausages was significantly higher (P<0.01) than the control for both uncooked and cooked sausage during storage. On the other hand, the acid value of the control was higher than the turmeric-supplemented sausages and the peroxide value of the control was significantly higher (P<0.05) than the turmeric-supplemented sausages after 15 days of storage. Microorganism analysis revealed that total plate counts of uncooked and cooked control sausages were significantly higher (P<0.05) than turmeric-supplemented sausages at 20 days of storage. As a result, sausages prepared with turmeric powder demonstrate antioxidative activity and lipid oxidative stability during storage.

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이 논문을 인용한 문헌 (2)

  1. Kim, Young-Jik 2014. "The Study on the Quality of Sausage Manufactured with Different Mixture Ratios of Spent Laying Hen and Pork Meat" 한국가금학회지 = Korean journal of poultry science, 41(4): 271~277 
  2. Yoon, Hwan-Sik ; Shin, Jung-Hye ; Kang, Min-Jung 2014. "Quality Characteristics of Sausage Prepared with Black Garlic Extract and Dried Powder of Specialized Crops Cultivated in Namhae" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 30(4): 444~453 

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