[논문]Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage

Ham, Hyoung-Joo; Kang, Geun-Ho; Choi, Yun-Sang; Jeong, Tae-Jun; Hwang, Ko-Eun; Kim, Cheon-Jei

doi:10.5851/kosfa.2016.36.5.601

[국내논문] Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage 원문보기

Korean journal for food science of animal resources = 한국축산식품학회지, v.36 no.5, 2016년, pp.601 - 611

Ham, Hyoung-Joo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) , Kang, Geun-Ho (Animal Products and Processing Division, National Institute of Animal Science) , Choi, Yun-Sang (Food Processing Research Center, Korean Food Research Institute) , Jeong, Tae-Jun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) , Hwang, Ko-Eun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) , Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)

Abstract ▼ AI-Helper

The objective of this study was to evaluate effects of Gaeddongssuk powder (GP) on quality characteristics and shelf stability of emulsion sausages during storage. Proximate composition properties showed no significant differences in all treatment (p>0.05). Control showed the highest cooking loss while the treatment with GP showed decreased cooking loss depending on increasing GP content (p<0.05). Apparent viscosity of batter was increased as the amount of GP increased, whereas hardness of emulsion sausages was decreased with increasing GP level. In sensory evaluation, emulsion sausage with 0.1% GP resulted in the highest score in overall acceptability. The pH values of all treatments decreased at the early storage stage, followed by gradual increase. The lightness and redness of treatments were decreased when the level of GP was increased. However, the yellowness of sausages with GP were higher than that of control (p<0.05). The addition of GP inhibited lipid oxidation of emulsion sausages during storage depending on its level. The aerobic bacteria population and VBN was unaffected by addition of GP during the storage (p>0.05). Therefore, Gaeddongssuk powder up to 0.1% has a potential as a natural antioxidant for meat products because it can inhibit lipid oxidation of sausages without decreasing their sensory properties.

주제어

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문제 정의

Therefore, the objective of this study was to determine the effect of GP on quality characteristics during refriger- ated storage of emulsion sausages as well as to provide effective uses of GP as a natural and functional ingredient in meat products.

제안 방법

1). Five formulations of emulsion sausages; control, one with 0.02% butylated hydroxytoluene (BHT) and three with different GP levels (0.1, 0.3 and 0.5%) and were prepared. Pork ham, chicken meat, water and other ingredients were emulsified by using a silent cutter (CR- 40, Spain).
The sensory evaluations were performed on each eval- uation of emulsion sausages by panelist. The panels con- sisted of 7 trained members (3 females, 4 males; ages 27- 32) from Animal Products Processing Division of the National Institute of Animal Science, Suwon, Korea.

대상 데이터

of emulsion sausages by panelist. The panels con- sisted of 7 trained members (3 females, 4 males; ages 27- 32) from Animal Products Processing Division of the National Institute of Animal Science, Suwon, Korea. The samples were cut into 1.

데이터처리

One-way analysis of variance (ANOVA) tests were carried out on quality characeristics. Two-way analysis of variance (ANOVA) tests were carried out on each variable of treatments and weeks. Duncan’s multiple range comparison were used to find the level of signifi- cant differences (p<0.

성능/효과

05) decrease in pH was found in all treatments. After 4 weeks of stor- age, the treatments without GP (Control) had signifi- cantly the lowest pH value at 6.62 while the treatment with 0.5% GP (T4) had significantly the highest pH value at 6.82 (p<0.05). These higher pH of treatment with GP resulted from higher pH value of GP than raw meat.
The color and Gaeddongssuk flavor of emulsion sausages were increased as the GP concentration increased. Overall acceptability of treatment with 0.1% GP showed the highest score while the treatment with 0.5% GP (T4) had the lowest score (p<0.05). Kim et al.
(1999) reported that dietary fiber, fat, and water con- tents can affect the viscosity of meat emulsions. This study showed that decreased fat and high dietary fiber content in batter increased viscosity. Dogan et al.

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