• 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
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

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


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.

참고문헌 (47)

  1. 김재길, 신영철 (1992): 약용식물재배학. 남산당. 서울. pp. 165-167 
  2. 홍종하 (1966): 동의보감. 풍년사. 서울. pp.1195 
  3. American Oil Chemists' Society (1994): Official methods and recommended practices of the American Oil Chemists' Society. 4th ed. AOCS Press. Champaign, IL 
  4. An LH (2010): Effects of green tea and tumeric on the sensory and storage stability of boiled pork. Masters degree thesis. Gyeongsang National University. pp.24-31 
  5. Cáceres E, García ML, Toro J, Selgas MD (2004): The effect of fructooligosaccharides on the sensory characteristics of cooked sausages. Meat Sci 68(1):87-96 
  6. Chin KB, Kim WY, Kim KH (2005): Physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausages manufactured with grapefruit seed extract. Korean J Food Sci Ani Resour 25(2):141-148 
  7. Cho SH, Jung SA, Song EJ, Lee SY, Kim KBWR, Park JG, Park SM, Ahn DH (2006): Effect of improvement of storage properties and reducing of sodium nitrate by Glycyrrhiza uralensis and Curcula longa in pork sausage. J Korean Soc Food Sci Nutr 35(8):997-1004 
  8. Choi JH, Oh SK (1984): Studies on the anti-aging action of Korean ginseng (2). The inhibitory effects of diol and triol saponins on lipoperoxide formation. Korean Biochem J 17(4):445-455 
  9. Choi SH, Kwon HC, An DJ, Park JR, Oh DH (2003): Nitrite contents and storage properties of sausage added with green tea powder. Korean J Food Sci Ani Resour 23(4):299-308 
  10. Grigelmo-Miguel N, Abadias-Seros MI, Martin-Belloso O (1999): Characterisation of low-fat high-dietary fibre frankfurters. Meat Sci 52(3):247-256 
  11. Heo SK, Park KH, Yang M, Jeong KJ, Kim DH, Choi JS, Jin SK, Kim IS (2006): Quality characteristics of low-fat emulsified sausage containing tomatoes during cold storage. Korean J Food Sci Ani Resour 26(3):297-305 
  12. Huang SJ, Tsai SY, Mau JL (2006): Antioxidant properties of methanolic extracts from Agrocybe cylindracea. LWT-Food Sci Technol 39(4):378-386 
  13. Jin SK, Kim IS, Kim DH, Jeong KJ, Moon SS (2006): Effect of Pleurotus eryngii and meat particle size on sausage quality. Korean J Food Sci Ani Resour 26(3):343-348 
  14. Jin SK, Kim IS, Yang MR, Hur IC, Jung HJ, Yang HS, Choi YJ (2008): Effects of a mixed proportion of alaska pollack, chicken breast surimi and starch on textural properties of sausage. J Anim Sci & Technol 50(4):543-550 
  15. Jung SH, Chang KS, Ko KH (2004): Physiological effects of curcumin extracted by supercritical fluid from turmeric (Curcuma longa L.). Korean J Food Sci Technol 36(2):317-320 
  16. Kang SK (1995): Isolation and antimicrobial activity of antimicrobial substance obtained from leaf mustard (Brassica juncea). J Korean Soc Food Nutr 24(5):695-701 
  17. Kang YH, Park YK, Lee GD (1996): The nitrite scavenging and electron donating ability of phenolic compounds. Kor J Food Sci Technol 28(2):232-239 
  18. Kim AY (2010): Effect of turmeric powder on body weight and glutathione level in rat fed high fat diet. Masters degree thesis. Konkuk University. pp.8-9 
  19. Kim IS, Jin SK, Hah KH, Lyou HJ, Park KH (2005): Quality characteristics of emulsion-type sausage containing pine needle, perilla leaves and green tea powder. J Anim Sci & Technol 47(4):667-678 
  20. Kim JY, Park HS, Park NY, Lee SH, Park GS (2008): Quality characteristics of tofu stake with turmeric (Curcuma longa L.). J East Asian Soc Dietary Life 18(3):345-352 
  21. Kim KK (2001): Studies on the development of low-fat sausage containing olive oil, corn oil, soybean oil and sunflower oil. Masters degree thesis. Konkuk University. pp.1-37 
  22. Kim SM, Cho YS, Sung SK, Lee IG, Lee SH, Kim DG (2002): Developments of functional sausage using plant extracts from pine needle and green tea. Korean J Food Sci Ani Resour 22(1):20-29 
  23. Kim SM, Cho YS, Yang TM, Lee SH, Kim DG, Sung SK (2000a): Development of functional sausage using extracts from Schizandra chinensis. Korean J Food Sci Ani Resour 20(4):272-281 
  24. Kim TG, Kim SH, Kang SY, Jung KK, Park YB, Choi MS, Lee HS, Han HM (2000b): Anti-atherogenic effects of curcumin in hypercholesterolemic rabbits. Yokkak Hoeji 44(1):71-79 
  25. Korean Food and Drug Administration (2008): Korean Food Standards Codex. Seoul. p.200 
  26. Lamkey JW, Leak FW, Tuley WB, Johnson DD, West RL (1991): Assessment of sodium lactate addition to fresh pork sausage. J Food Sci 56(1):220-223 
  27. Lee CJ (2006): Effect of soybean oil level and emulsion temperature on quality characteristics of emulsion type pork sausage. Masters degree thesis. Konkuk University. pp.1-61 
  28. Lee JJ, Choi JS, Jung DS, Park SH, Choi YL (2011): Quality and storage characteristics of mechanically deboned chicken meat added chicken sausage. Korean J Food Sci Ani Resour 31(3):460-468 
  29. Lee JR, Jung JD, Hah YJ, Lee JW, Lee JI, KIm KS, Lee JD (2004): Effects of addition of mugwort powder on the quality characteristics of emulsion-type sausage. J Anim Sci & Technol 46(2):209-216 
  30. Lee SY, Choi JS, Choi MO, Cho SH, Kim KBWR, Lee WH, Park SM, Ahn DH (2006): Effect of extract from Glycyorrhiza uralensis and Curcula longa on shelf-life and quality of bread. Korean J Soc Food Sci Nutr 35(7):912-918 
  31. Lim DK, Choi U, Shin DH (1996): Antioxidative activity of ethanol extract from Korean medicinal plants. Korean J Food Sci Technol 28(1):83-89 
  32. Lim YS, Park KN, Lee SH (2007): Effect of tumeric (Curcuma aromatica Salab.) extract on shelf life of cooked rice. Korean J Preserve 14(5):445-450 
  33. Macrae RG, Robinson RK, Sadler MJ (1993): Encyclopedia of food science. J Food Technol Nutr 1:607-620 
  34. Min YH, Kim JY, Park LY, Lee SH, Park GS (2007):Physicochemical quality characteristics of tofu prepared with turmeric (Curcuma aromatica Salab.). Korean J Food Cookery Sci 23(4):502-510 
  35. Moon YH, Kim YK, Koh CW, Hyon JS, Jung IC (2001):Effect of aging period, cooking time and temperature on the textural and sensory characteristics of boiled pork loin. J Korean Soc Food Sci Nutr 30(3):471-476 
  36. Ning ZX, Zhang SH, Gao JH, Mo YC (1995): Elimination of active free radicals and nitrite by some fresh fruits and vegetables. Food Ferment Ind 2(1):31-35 
  37. Park GS, Lee SH, Park KN (2007a): The quality characteristics of Kanghwang (Curcuma aromatica Salab.) tofu prepared with various coagulants. J East Asian Soc Dietary Life 17(4):547-553 
  38. Park HI, Lee MH, Yoo IJ, Chung MS (1992a): Effect of vegetable oil high in linolenic acid on quality of a low-fat chicken sausage containing ginseng. Korean J Anim Sci 34(6):370-376 
  39. Park JG, Her JH, Li SY, Cho SH, Youn SK, Choi JS, Park SM, Ahn DH (2005): Study on the improvement of storage property and quality in the traditional seasoning beef containing medicinal herb extracts. J Korean Soc Food Sci Nutr 34(1):113-119 
  40. Park KN, Park LY, Kim DG, Park GS, Lee SH (2007b): Effect of turmeric (Curcuma aromatica Salab.) on shelf life of Tofu. Korean J Food Preserv 14(2):136-141 
  41. Park UY, Chang DS, Cho HR (1992b): Antimicrobial effect of lithospermi radix (Lithospermum erythrorhizon) extract. J Korean Soc Food Nutr 21(1):97-100 
  42. Sharma RA, Gescher AJ, Steward WP (2005): Curcumin: the story so far. Eur J Cancer 41:1955-1968 
  43. Singleton VL, Orthofer R, Rosa M. Lamuela-Raventos (1999):Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent. Meth Enzymology 299:152-178 
  44. Wessler S, Muenzner P, Meyer TF, Naumann M (2005): The anti-inflammatory compound curcumin inhibits Neisseria gonorrhoeae-induced NF-kappaB signaling, release of pro-inflammatory cytokines/chemokines and attenuates adhesion in late infection. Biol Chem 386(5):481-490 
  45. Yoon SY, Choi JS, Lee SY, Kim KBWR, Song EJ, Kim SJ, Lee SJ, Lee CJ, Kim TW, Ahn DH (2009): Effect of Morus alba root bark, Ecklonia stolonifera, and Curcuma aromatica extracts on shelf-life and quality of castella. J Korean Soc Food Sci Nutr 38(10):1444-1451 
  46. Youn SK, Park SM, Kim YJ, Ahn DH (1999): Effect on storage property and quality in meat sausage by added chitosan. J Chitin Chitosan 4(4):189-195 
  47. Youn SK, Park SM, Kim YJ, Ahn DH (2001): Studies on substitution effect of chitosan against sodium nitrite in pork sausage. Korean J Food Sci Technol 33(5):551-559 

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 

DOI 인용 스타일